Rheological Behavior of Food Emulsions Mixed with Saliva: Effect of Oil Content, Salivary Protein Content, and Saliva Type

E. Silletti, M.H. Vingerhoeds, G.A. van Aken, W. Norde

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    38 Citations (Scopus)


    In this paper, we studied the effect of saliva on the rheological properties of ß-lactoglobulin- and lysozyme-stabilized emulsions, prepared at pH¿=¿6.7 in relation to variation of emulsions- and saliva-related parameters. The effect of oil¿volume fraction (2.5% w/w to 10% w/w), salivary protein concentration (0.1 to 0.8 mg ml¿1), and the use of both stimulated and unstimulated saliva was investigated. Viscosity and storage modulus were measured before (¿ emul and G¿emul, respectively) and after addition of saliva (¿ mix and G¿mix). To better estimate the changes due to saliva-induced flocculation of the emulsions, the ratios ¿ mix/¿ emul, G¿mix/G¿emul were calculated. In addition, tan ¿ (=the ratio of the loss and storage moduli) was investigated to evaluate the viscoelastic behavior of the emulsion/saliva mixtures. Increasing the oil¿volume fraction and salivary protein concentration resulted in an increase in ¿ mix/¿ emul and G¿mix/G¿emul, while a decrease in tan ¿ of the emulsion/saliva mixtures is occurring. When compared with unstimulated saliva, mixing ß-lactoglobulin-stabilized emulsions with stimulated saliva led to a reduction in ¿ mix/¿ emul and G¿mix/G¿emul, and an augment of tan ¿ at all measured deformations. In case of lysozyme-stabilized emulsions, the use of stimulated saliva increased G¿mix/G¿emul for ¿¿
    Original languageEnglish
    Pages (from-to)318-328
    JournalFood Biophysics
    Issue number3
    Publication statusPublished - 2008


    • in-water emulsions
    • transmission electron-microscopy
    • human glandular salivas
    • micelle-like structures
    • stabilized emulsions
    • depletion-flocculation
    • beta-lactoglobulin
    • sodium caseinate
    • oral behavior
    • polysaccharide


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