On the Effect of Tastant Excluded Fillers on Sweetness and Saltiness of a Model Food

Abstract

In this study, the effect on taste due to the addition of air bubbles to a water-based gel was investigated. The gel phase contained either sucrose to give a sweet taste or sodium chloride to give a salty taste. For the sweet gels, taste intensities were evaluated for samples with different volume fractions of the air bubbles (up to 40%, v/v) and different concentrations of the sucrose. For the salty gels, samples were evaluated at 40% volume fraction of air bubbles. It was found that a reduction of the sodium chloride or sucrose by the same weight percentage as the volume fraction of the air bubbles in the samples gave equal taste perception as the nontastant-reduced samples. Moreover, saltiness and sweetness perception were clearly enhanced at 40% volume fractions of air bubbles if the sodium chloride or sucrose was not reduced. Thus, the overall tastes of the samples appeared to depend mainly on the concentration levels of the salt or the sucrose in the aqueous phase irrespective of the volume fraction of the air bubbles. However, the air bubbles were found to change the texture and appearance of the samples. It has been demonstrated that the inclusion of air bubbles offers scope for the reduction of sodium chloride or sucrose in food products.

Temporal sweetness profile of MNEI protein in gelled model systems

“…Focusing on the main objective of the present work, that is, the study of the effect of gelling concentration non sweetness perception imparted by different sweeteners and the time‐intensity profiles of the sweetened gels, we showed that the impact of structure on sweetness perception was in agreement with the prediction, especially in the case of MNEI. According to Goh, Leroux, Groeneschild, & Busch, (), indeed, the thickening of watery liquid foods influences taste perception: when the thickness reached a critical value, a reduction of taste perception occurred. Moreover, polysaccharides used as thickeners showed weak interactions with the taste buds decreasing the diffusion speed of soluble tastants (Asakura et al, ).…”

Aerated whey protein gels as new food matrices: Effect of thermal treatment over microstructure and textural properties

“…Thus, aerated foods may provide a sense of fullness higher or comparable to the non-aerated food, but giving fewer calories. In addition, it was demonstrated that the inclusion of air bubbles may be an alternative for the reduction of sodium chloride or sucrose in food products (Goh et al, 2010). In this work, the reduction of total sugar or salt (by volume) was proportional to the incorporation of bubbles, thus the concentration of sugar or salt in the continuous gel phase was the same for non-aerated or aerated gel, not affecting the perception of sweetness or saltiness.…”

Applicability of salt reduction strategies in pizza crust

“…Among the cognitive mechanisms are reduction by stealth (Girgis et al, 2003) and the use of perceptual interactions to increase saltiness perception either by salt-associated aromas (Lawrence, Salles, Palicki, Septier, Busch & Thomas-Danguin, 2011) or tastes or by texture-taste interactions (Koliandris, Morris, Hewson, Hort, Taylor & Wolf, 2010;Pflaum, Konitzer, Hofmann & Koehler, 2013b). Strategies to optimize product structures for enhanced saltiness include the acceleration of the dissolution rate of salt crystals from dry products using very fine crystals (Kilcast & den Ridder, 2007), the use of inert fillers to concentrate salt in the aqueous phase (Goh, Leroux, Groeneschild & Busch, 2010), and the adaptation of food matrix composition. For example, a higher water content led to a faster sodium release and a higher fat content led to a decreased saltiness perception in solid lipoprotein matrices (Lawrence et al, 2012a;Lawrence, Septier, Achilleos, Courcoux & Salles, 2012b).…”