The occurrence of in-mouth coalescence of emulsion droplets in relation to perception of fat

Dresselhuis, D.M.; Hoog, E.H.A. de; Stuart, Martien A. Cohen; Vingerhoeds, Monique H.; Aken, George A. van

doi:10.1016/j.foodhyd.2007.06.013

Cited by 169 publications

(176 citation statements)

References 9 publications

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“…Emulsions containing 10 wt% sunflower oil stabilized by OSA starch underwent rapid irreversible saliva-induced coalescence, which was predominantly due to the hydrolysis of the OSA starch by salivary amylase. 34 The resulting interfacial layer was too weak to protect the droplets from gradual accretion to larger coalesced droplets (> 100 As expected, the OSA-starch-stabilized emulsions received significantly higher scores on fat-related taste and creamy mouthfeel and low scores on friction-related attributes, such as roughness and astringency.…”

Section: Coalescencementioning

confidence: 70%

“…14 This can be expected as the minimum ionic strength required to cause the aggregation of a -lg-stabilized emulsion is reported to be 150 mM NaCl 25 and the artificial saliva used in these studies had significantly low ionic strength (I = 29 mM). 33,34 Note:*only pHs < pH 6.7 are reported.…”

Section: Charge Screening or Ion Binding Effectsmentioning

confidence: 99%

“…In addition to saliva and air, surface-and shear-induced coalescence have also been reported for colloidal systems under controlled tribological conditions using modified polydimethylsiloxane (PDMS) or pig tongue surfaces. 51 In experiments carried out using pig tongue tissues, it was suggested that, when the radius of curvature of the microscopic asperities on the papillae of the tongue was smaller than the droplet size (radius) of the emulsion, the contact pressure between droplets and asperities could be large enough to rupture the interfacial layer. This might lead to penetration of the droplets by the surface asperities, causing (shear-induced) coalescence and oiling off.…”

Section: Coalescencementioning

confidence: 99%

“…96 The decrease in storage modulus and fracture force led to a slight increase in the mean particle size of the gel boluses after mastication 94 , which may be because of the low fracture stress of gel, the lower number of chews and the shorter chew duration.…”

mentioning

confidence: 99%

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Oral processing of emulsion systems from a colloidal perspective

Sarkar

Singh

2017

Food Funct.

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This review discusses recent understanding of the oral destabilization of food emulsions from a colloidal perspective. The review deals mainly with the microstructural changes in emulsions and emulsion gels during oral processing at a colloidal length scale, with the key emphasis being on the role of electrostatic interactions, enzymatic modifications and surfaceinduced phenomena. Knowledge of these complex interactions between the emulsion droplets and the oral components, such as salivary proteins, enzymes and oral shear, might be the key to understanding the oral behaviour and sensory perception of food emulsions. Gainging insights on the interplay between interfacial engineering, oral breakdown and sensory response can serve as a reference in the designing of low fat products with a full fat sensation. Finally, the review also includes a small section on mixed hydrocolloid gel structuring, targeting populations with special oral processing needs. The combination of microstructural approaches and our understanding of the fate of structure during oral processing can help us to design new products with novel sensorial and/or textural attributes.

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Section: Coalescencementioning

confidence: 70%

Section: Charge Screening or Ion Binding Effectsmentioning

confidence: 99%

Section: Coalescencementioning

confidence: 99%

mentioning

confidence: 99%

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Oral processing of emulsion systems from a colloidal perspective

Sarkar

Singh

2017

Food Funct.

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“…[1][2][3][4][5] Recently, we demonstrated an inverse relation between perception of fat and in-mouth friction sensed between tongue and palate. 6 In addition, we showed that food oil-in-water (o/w) emulsions, which are sensitive toward coalescence, give rise to a lower orally perceived and measured friction and, probably as a consequence, have an enhanced fat perception. Although knowledge on the relation between friction and fat perception is still rather limited, it is clear that understanding the tribology of food emulsions under mouth-like conditions would be an important step toward understanding fat perception.…”

Section: Introductionmentioning

confidence: 99%

Tribology of o/w Emulsions Under Mouth-like Conditions: Determinants of Friction

et al. 2007

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Fat-perception is thought to be related to a complex interplay between fat-associated flavor release and mouth-feel. Friction sensed between the tongue and the palate seems to play a prominent role: in previous work, we have shown that emulsions that are more sensitive toward coalescence give rise to a lowering of the orally perceived and experimentally measured friction and, probably as a consequence, to an enhanced fat-perception. In this paper, we study in detail the factors determining friction of protein-stabilized emulsions using a novel mouth-mimicking tribometer and model surfaces consisting of PDMS modified in various ways (hydrophobicity, deformability, roughness). We show that unlike in many technological applications where lubrication is essentially hydrodynamic, for physiologically relevant loads, the modified PDMS is boundary and/or mixed lubricated, which is like in-mouth lubrication. We find that an increased sensitivity of the emulsions toward coalescence results in a lower friction, confirming previous results obtained with pig's tongue. Surface-induced coalescence (or spreading of emulsion droplets) seems to be very important in this, surface hydrophobicity being the dominant trigger. Viscosity of the dispersed phase does not have such a strong influence on both the measured friction and the oral perceived friction. We do find a strong influence of the presence of bulk proteins and saliva on friction. Finally, hardly any dependence of measured friction on fat content of the emulsion was observed, indicating that only a small amount of fat is needed to alter the friction.

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Interfacial Phenomena in Structured Foods

Golding

2012

Food Materials Science and Engineering

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The occurrence of in-mouth coalescence of emulsion droplets in relation to perception of fat

Cited by 169 publications

References 9 publications

Oral processing of emulsion systems from a colloidal perspective

Oral processing of emulsion systems from a colloidal perspective

Tribology of o/w Emulsions Under Mouth-like Conditions: Determinants of Friction

Interfacial Phenomena in Structured Foods

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