How emulsions composition and structure affect sensory perception of low-viscosity model emulsions

M.H. Vingerhoeds, R.A. de Wijk, F.D. Zoet, R.R. Nixdorf, G.A. van Aken

    Research output: Contribution to journalArticleAcademicpeer-review

    64 Citations (Scopus)


    The oral residence time of low-viscosity emulsions, like milk, is relatively short. Despite this short residence time, people can easily perceive differences between these emulsions. Our research is dedicated to unravel the oral behaviour of emulsions in relation to sensory perception. The aim of this study is to thoroughly evaluate the sensory perception of low-viscosity emulsions in relation to a range of emulsion engineering control parameters. A standard, 10% sunflower containing emulsion stabilised by whey protein isolate was modified with respect to fat type (sunflower oil, palm fat and milk fat), fat content (0¿40%), droplet size and addition of guar gum or particles. Fat-related attributes, like creaminess, fattiness, satiation and coating after feel were affected by fat type, fat content and guar gum addition. Increasing fat content and/or replacing sunflower oil by solid fat, which melts around body temperature, were the most effective ways to increase fat and creamy perception of low-viscosity emulsions. Control of emulsion perception by varying droplet size in the range from 0.5 to 6 ¿m did not affect fat-related attributes.
    Original languageEnglish
    Pages (from-to)631-646
    JournalFood Hydrocolloids
    Issue number4
    Publication statusPublished - 2008


    • oil-in-water
    • perceived oral texture
    • cream style dressings
    • 20 aroma compounds
    • custard desserts
    • alpha-amylase
    • saliva
    • release
    • flavor
    • mouth


    Dive into the research topics of 'How emulsions composition and structure affect sensory perception of low-viscosity model emulsions'. Together they form a unique fingerprint.

    Cite this