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 language | English |
|---|---|
| Pages (from-to) | 2145-2153 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 63 |
| Issue number | 8 |
| DOIs | |
| Publication status | Published - 2015 |
Keywords
- in-water emulsions
- flavor perception
- sodium caseinate
- oil content
- viscosity
- flocculation
- saliva
- tongue
- retention
- behavior