Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 404374
Title Textural perception of liquid emulsions: Role of oil content, oil viscosity and emulsion viscosity
Author(s) Aken, G.A. van; Vingerhoeds, M.H.; Wijk, R.A. de
Source Food Hydrocolloids 25 (2011)4. - ISSN 0268-005X - p. 789 - 796.
Department(s) FBR Consumer Science & Intelligent Systems
Publication type Refereed Article in a scientific journal
Publication year 2011
Keyword(s) in-water emulsions - sensory perception - stabilized emulsions - oral conditions - food emulsions - saliva - flocculation - polysaccharide - dispersions - creaminess
Abstract This work describes a study on the in-mouth textural perception of thickened liquid oil-in-water emulsions. The variables studied are oil content, oil viscosity, and the concentration of polysaccharide thickener. Gum arabic was chosen as the thickener because of the nearly Newtonian behavior of its solutions and special care was taken to suppress aroma clues. Based on the experimental results and findings from previous studies, this work shows that the emulsion droplets influence textural sensory perception of liquid emulsions by three main mechanisms, each of which relate to changes in specific sensory attributes, and none of which were found to be significantly dependent on the viscosity of the oil: 1) by increasing the viscosity, 2) by becoming incorporated in the mucous oral coating, and 3) by spreading oil at the oral surfaces. Based on these results, the possibility for replacement of emulsified fat by a polysaccharide thickener is evaluated.
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