Dairy Chemistry And Biochemistry

298 DAIRY CHEMISTRY AND BIOCHEMISTRY

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Figure 7.2 Unit cell of an ice crystal at 0°C. Circles represent the oxygen atoms of water

molecules, - indicates hydrogen bonding. (Modified from Fennema, 1985.)

water (H30f, OH -), isotopic variants, solutes and vibrations within the
water molecules.
With the exceptions of water vapour and ice, water in dairy products
contains numerous solutes. Thus, the interactions of water with solutes is of
great importance. Hydrophilic compounds interact strongly with water by
ion-dipole or dipole-dipole interactions while hydrophobic substances
interact poorly with water and prefer to interact with each other (‘hydro-
phobic interaction’).
Water in food products can be described as being free or bound. The
definition of what consitiutes ‘bound’ water is far from clear (see Fennema,
1985) but it can be considered as that part of the water in a food which does
not freeze at -40°C and exists in the vicinity of solutes and other
non-aqueous constituents, has reduced molecular mobility and other signifi-
cantly altered properties compared with the ‘bulk water’ of the same system
(Fennema, 1985). The actual amount of bound water varies in different
products and the amount measured is often a function of the assay
technique. Bound water is not permanently immobilized since interchange
of bound water molecules occurs frequently.
There are a number of types of bound water. Constitutional water is the
most strongly bound and is an integral part of another molecule (e.g. within
the structure of a globular protein). Constitutional water represents only a