This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Functional Properties of Food
What do we mean by ‘functional properties of food’?
Functional properties describes how ingredients behave during preparation and cooking, how they affect the finished food product in terms of how it looks, tastes, and feels.  Functional properties include:
- Dextrinisation
- Caramelisation
- Flavour
- Preserving
- Jelling
- Denaturation
- Coagulation
- Gluten formation
- Shortening
- Plasticity
- Aeration
- Flakiness
- Retention of moisture
- Sensory attributes
Check out other Love Food Love Science resources and the information below to learn more.