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Formation, Clearance and Mouthfeel Perception of Oral Coatings Formed by Emulsion‐Filled Gels
Author(s) -
Camacho Sara,
Liu Kun,
van der Linden Anoek,
Stieger Markus,
van de Velde Fred
Publication year - 2015
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/jtxs.12140
Subject(s) - gelatin , mouthfeel , deposition (geology) , emulsion , chemistry , lipid droplet , food science , tongue , materials science , chromatography , chemical engineering , organic chemistry , biochemistry , biology , medicine , pathology , engineering , raw material , paleontology , sediment
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. Practical Applications Studies about oral coatings that are formed after consumption of semisolid and solid foods are limited. This paper shows the possibility of characterizing the fat fraction in oral coatings after consumption of semisolid food gels using in vivo fluorescence technique. Moreover, it provides knowledge on the dynamic formation and clearance of fat deposition in oral coatings of food gels. The importance of oral processing time as well as characteristics of fat droplets in food gels on the properties and perceptions of oral coatings is demonstrated. Together, this understanding on how fat behaves during oral processing creates valuable insights that guide the design of low‐fat products with organoleptic properties of full‐fat products.