Formation, Clearance and Mouthfeel Perception of Oral Coatings Formed by Emulsion-Filled Gels : Oral Coatings of Emulsion-Filled Gels

• Published in: Journal of texture studies Vol. 46; no. 6
• Main Authors: Camacho, Sara, Liu, Kun, Linden, Anoek, Van Der, Stieger, Markus, De Velde, Fred, Van
• Format: Journal Article
• Published: 2015
• Subjects: Chair Sensory Science and Eating Behaviour; Food Quality and Design; Fysica en Fysische Chemie van Levensmiddelen; HNE Sensoriek en Eetgedrag; HNE Sensory Science and Eating Behaviour; Leerstoelgroep Fysica en fysische chemie van levensmiddelen; Physics and Physical Chemistry of Foods; Sensoriek en eetgedrag; Sensory Science and Eating Behaviour; VLAG
• ISSN: 0022-4901; 1745-4603

Four emulsion-filled gelatin gels varying in fat content (5 and 15%) and type of emulsifier (whey protein isolate: fat droplets bound to matrix; Tween 20: fat droplets unbound to matrix) were studied. We investigated (1) the formation and clearance dynamics of fat deposition on the tongue using in vivo fluorescence during oral processing; (2) influence of fat droplet characteristics on fat deposition on tongue and fatty mouthfeel; and (3) effect of follow-up consumption (water or gelatin gel) on the removal of fat deposition on the tongue.We conclude that fat fraction deposited on tongue and fatty perception increased with increasing mastication time, and decreased after expectoration with increasing clearance time. Fat fraction deposited on tongue and fatty perception are higher in gels with unbound droplets compared to bound droplets, as well as in gels with 15% fat compared to 5% fat. Water removed deposited fat from the tongue faster than gelatin gel.