Properties of Oil/Water Emulsions Affecting the Deposition, Clearance and After-Feel Sensory Perception of Oral Coatings

S. Camacho, E.L. de Hollander, E. van de Velde, M.A. Stieger

Research output: Contribution to journalArticleAcademicpeer-review

4 Citations (Scopus)

Abstract

The aims of this study were to investigate the influence of (i) protein type, (ii) protein content, and (iii) viscosity of o/w emulsions on the deposition and clearance of oral oil coatings and after-feel perception. Oil fraction (moil/cm2tongue) and after-feel perception differed considerably between emulsions which do not flocculate under in mouth conditions (Na-caseinate) and emulsions which flocculate under in mouth conditions (lysozyme). The irreversible flocculation of lysozyme stabilized emulsions caused slower oil clearance from the tongue surface compared to emulsions stabilized with Na-caseinate. Protein content had a negative relation with oil fraction for lysozyme stabilized emulsions and no relation for Na-caseinate stabilized emulsions immediately after expectoration. Viscosity differences did not affect oil fraction, although the presence of thickener decreased deposition of oil on tongue. We conclude that after-feel perception of o/w emulsions is complex and depends on the deposited oil fraction, the behavior of proteins in mouth, and thickeners.
Original languageEnglish
Pages (from-to)2145-2153
JournalJournal of Agricultural and Food Chemistry
Volume63
Issue number8
DOIs
Publication statusPublished - 2015

Keywords

  • in-water emulsions
  • flavor perception
  • sodium caseinate
  • oil content
  • viscosity
  • flocculation
  • saliva
  • tongue
  • retention
  • behavior

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