Changing the Oral Tribology of Emulsions Through Crystallization of the Dispersed Triglyceride Phase

Abstract

Suspoemulsions are used for food, cosmetic and pharmaceutical products, including food such as dairy products and non‐dairy alternatives. Product properties, such as flow behavior or sensory perception of non‐dairy products differ from those of dairy products and are therefore perceived by consumers as products of inferior quality. One reason for this may be the crystallization behavior of the added triglycerides leading to differences in solid fat content in comparison to cow milk. This is discussed with the solidity of the dispersed phase as a parameter of suspoemulsions. The solidity was varied by using low and high melting triglycerides and measuring at different temperatures. The dispersed phase fraction is φ = 30%. The droplet size distribution showed a x50,3 of 1.2 and 3.66 μm, mimicking the droplet sizes of milk and dairy cream. Rheological frequency sweeps were carried out within a temperature range from 5°C to 50°C. The differences in solidity of the dispersed phase caused no changes in viscosity at each temperature. In contrast, oral tribology distinguished different solidities of the dispersed phase with changes in the friction coefficient. The friction coefficient was determined for increasing rotational speeds (0.01–100 mm/s), to compare the so called Stribeck curves with each other. In general, with increasing solidity of the dispersed phase, the friction coefficient increases. Comparing the Stribeck curves of pure butter fat suspoemulsion with those of plant‐based fat suspoemulsions, different plant‐based fats can be mixed, to mimic the friction profile of milk products in plant‐based alternatives.