Partial coalescence as a tool to control sensory perception of emulsions
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 me...
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Veröffentlicht in: | Food hydrocolloids 2009, Vol.23 (1), p.102-115 |
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Format: | Artikel |
Sprache: | eng |
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Zusammenfassung: | 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. |
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ISSN: | 0268-005X 1873-7137 |
DOI: | 10.1016/j.foodhyd.2007.11.017 |