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.
There are no comments yet. You can post the first one!
Post a comment
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.