MECHANISMS INVOLVED IN the INFUSION of STARCH BASED POROUS FOOD MATERIALS BY OIL BASED LIQUID FOODS.

Abstract

Mechanisms involved in “infusion”, defined as filling in the pores of starch based solid foods with high calorie liquid foods to obtain calorically dense food products, were investigated. Parameters under investigation were the effect of: Pore structure of the solid matrix on infusion uniformity, wettability of the solid matrix on the rate of liquid uptake, viscosity (apparent viscosity for non‐Newtonian liquids) and surface tension of the infusing liquid on the rate of liquid uptake and the pressure gradient to be imposed. Infusion uniformity could not be achieved with chocolate syrup, no matter whether the porous solid matrix was highly expanded (Bread, porosity = 0.9) or relatively compact (Cookies, porosity = 0.6), due to the filtration of particulate solids. Infusion was found to be a fast, efficient process which takes place between a moderate vacuum and barometric pressure. For Newtonian oils, wettability was found to be the major mechanism of infusion.

Sauce it up: influence of condiment properties on oral processing behavior, bolus formation and sensory perception of solid foods

“…Low viscosity mayonnaise is able to penetrate into the bread bolus faster than high viscosity mayonnaise, as low viscosity liquids have a higher migration rate and are more prone to capillary action by the small pores in the bread structure. 36 This leads to faster penetration, reducing the coefficient of friction (Fig. 3A) and time to form a safe-to-swallow bolus.…”

Combine nicely, consume wisely : The role of single food properties in oral processing behavior, intake and sensory perception of composite foods

“…In case of bread, bolus peak force was lower in the presence of low viscosity mayonnaise than in the presence of high viscosity mayonnaise ( Figure 3.4A), already at an early stage of consumption. Low viscosity mayonnaise is able to penetrate into the bread bolus faster than high viscosity mayonnaise, as low viscosity liquids have a higher diffusion rate and are more prone to capillary action by the small pores in the bread structure (Hicsasmaz & J.T. 1995).…”