Oral behaviour of food hydrocolloids and emulsions. Part 2. Taste and aroma release

Malone, Mark E; Appelqvist, Ingrid; Norton, Ian T.

doi:10.1016/s0268-005x(03)00098-5

Cited by 191 publications

(154 citation statements)

References 23 publications

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“…Therefore, it would be expected that, when a food emulsion enters the mouth, the initial microstructure might not be retained because of possible colloidal interactions with saliva and such changes might influence sensory perception. 3,10,11,14,15 Fig . 3 summarizes the different degrees and types of flocculation, which are W electrostatic interactions, depending on the net charge of the emulsion droplets and the presence of other ionic molecules in the saliva, as well as by droplet coalescence, induced by shear, surface, air or saliva.…”

Section: Figmentioning

confidence: 99%

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: Figmentioning

confidence: 99%

Oral processing of emulsion systems from a colloidal perspective

Sarkar

Singh

2017

Food Funct.

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“…Food emulsions, with the droplets acting as inert filler particles excluding salt from the volume corresponding to the dispersed phase volume of the emulsion, were evaluated. This approach has been taken in the past; increase in saltiness perception from oil-inwater emulsions with increasing oil phase volume and constant total amount of salt has been reported [25,26]. It was also found that with increasing oil phase volume for emulsions of constant continuous phase salt concentration, salt perception declined as the presence of oil obstructed the salt from reaching the taste buds [25,26].…”

Section: Introductionmentioning

confidence: 96%

“…Such duplex emulsions are known as water-in-oil-inwater emulsions, or in short, w/o/w. Based on [26], samples with higher dispersed phase volume were expected to be perceived as saltier when the overall salt concentration was kept constant, although the emulsion system evaluated in the current study was more complex. Then the hypothesis was tested that reducing salt concentration in the product with the higher dispersed phase volume would lead to no significant difference in perceived saltiness up to a certain level of salt reduction.…”

Section: Introductionmentioning

confidence: 99%

“…This approach has been taken in the past; increase in saltiness perception from oil-inwater emulsions with increasing oil phase volume and constant total amount of salt has been reported [25,26]. It was also found that with increasing oil phase volume for emulsions of constant continuous phase salt concentration, salt perception declined as the presence of oil obstructed the salt from reaching the taste buds [25,26]. Recently, a corresponding approach using air bubbles as "tastant excluded fillers" in a water-based gel has been reported [27].…”

Section: Introductionmentioning

confidence: 99%

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Enhancing saltiness in emulsion based foods

Lad

Hewson

Wolf

2012

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Background: The concept of enhancing saltiness perception in emulsions and a liquid food formulated with the emulsions (ambient vegetable soup) through increasing salt concentration in the continuous phase while retaining the fat content of the (aqueous continuous) product was evaluated. This was accomplished by increasing the droplet phase volume using duplex emulsion technology. Viscosity and droplet size distribution was measured. Saltiness evaluation was based on simple paired comparison testing (2-Alternate Forced Choice tests, BS ISO 5495:2007).

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“…Attempts have been made to correlate sensory perceived attributes with physical parameters of the products, as for example, the inmouth thickness (perceived thickness) of fluids and semisolid foods with the shear viscosity 19 or the shear stress 20,21 . Moreover, several authors reported the influence of saliva properties, such as flow, composition, and lubrication, on sensory perception and flavor release [22][23][24][25] . It is becoming evident that knowledge on the interaction of food products with saliva is important for understanding oral processing of food because, often, perception cannot be directly related to the texture of the products before consumption.…”

Section: Introductionmentioning

confidence: 99%

Rheological Behavior of Food Emulsions Mixed with Saliva: Effect of Oil Content, Salivary Protein Content, and Saliva Type

et al. 2008

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In this paper, we studied the effect of saliva on the rheological properties of β-lactoglobulin-and lysozyme-stabilized emulsions, prepared at pH=6.7 in relation to variation of emulsions-and saliva-related parameters. The effect of oil-volume fraction (2.5% w/w to 10% w/w), salivary protein concentration (0.1 to 0.8 mg ml −1 ), and the use of both stimulated and unstimulated saliva was investigated. Viscosity and storage modulus were measured before (η emul and G′ emul , respectively) and after addition of saliva (η mix and G′ mix ). To better estimate the changes due to saliva-induced flocculation of the emulsions, the ratios η mix /η emul , G′ mix /G′ emul were calculated. In addition, tan δ (=the ratio of the loss and storage moduli) was investigated to evaluate the viscoelastic behavior of the emulsion/saliva mixtures. Increasing the oil-volume fraction and salivary protein concentration resulted in an increase in η mix /η emul and G′ mix /G′ emul , while a decrease in tan δ of the emulsion/ saliva mixtures is occurring. When compared with unstimulated saliva, mixing β-lactoglobulin-stabilized emulsions with stimulated saliva led to a reduction in η mix / η emul and G′ mix /G′ emul , and an augment of tan δ at all measured deformations. In case of lysozyme-stabilized emulsions, the use of stimulated saliva increased G′ mix / G′ emul for +<3 when compared to unstimulated saliva. The effect of stimulated saliva on the η mix /η emul and tan δ in this mixture is similar to that of unstimulated saliva. These results indicate that the influence of stimulated saliva on the rheological parameters of emulsion/saliva mixtures largely depends on the type of emulsions. To conclude, our findings demonstrate that the rheological behavior of emulsions upon mixing with saliva is greatly affected by both saliva and emulsion properties.

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Oral behaviour of food hydrocolloids and emulsions. Part 2. Taste and aroma release

Cited by 191 publications

References 23 publications

Oral processing of emulsion systems from a colloidal perspective

Oral processing of emulsion systems from a colloidal perspective

Enhancing saltiness in emulsion based foods

Rheological Behavior of Food Emulsions Mixed with Saliva: Effect of Oil Content, Salivary Protein Content, and Saliva Type

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