Partial coalescence as a tool to control sensory perception of emulsions

J. Benjamins, M.H. Vingerhoeds, F.D. Zoet, E.H.A. de Hoog, G.A. van Aken

    Research output: Contribution to journalArticleAcademicpeer-review

    61 Citations (Scopus)


    This study evaluates the role of partial coalescence of whey protein-stabilized emulsions on sensory perception. The selection of fats was restricted to vegetable fats that are essentially melted at oral temperatures. The sensitivity to partial coalescence was controlled by a variation in the fat melting curve and by addition of unsaturated monoglyceride. Most fat-related sensory attributes appear to be well-correlated to an increase in viscosity and coalescence in the mouth due to partial coalescence. Moreover, it was found that in-mouth aeration induces extra coalescence, which increases the perception of fat-related sensory attributes significantly. Monoglyceride addition induces a shift of the sensory perception of fattiness and other fat-related attributes. There are clear indications that monoglyceride addition affects sensory perception not only by promoting partial coalescence, but also by an additional effect such as its surface activity.
    Original languageEnglish
    Pages (from-to)102-115
    JournalFood Hydrocolloids
    Issue number1
    Publication statusPublished - 2009


    • in-water emulsions
    • protein-stabilized emulsions
    • fat-content
    • destabilization
    • aggregation
    • temperature
    • crystals
    • phase
    • films
    • shear


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