On the road to understanding and control of creaminess perception in food colloids. (April 2018)

• Record Type: Journal Article
• Authors: Dickinson, Eric
• Is Part Of: Food hydrocolloids. Volume 77(2018)
• Page Start: 372
• Page End: 385
• Publication Date: 2018-04
• Subjects: Emulsions -- Sensory perception -- Thickness -- Smoothness -- Saliva; Hydrocolloids -- Periodicals; Food additives -- Periodicals; Colloïdes -- Périodiques; Aliments -- Additifs -- Périodiques; Colloids; Food additives; Periodicals; Electronic journals; 664.06
• DOI: 10.1016/j.foodhyd.2017.10.014
• Languages: English
• ISSNs: 0268-005X

Abstract

Abstract: Creaminess is recognized to be a complex sensory attribute. Consumers generally describe it as a pleasant desirable property that is closely related to other positive attributes such as thickness, smoothness, mouth-coating and dairy flavour. Such knowledge has been derived from various sensory studies involving a broad range of food products such as yoghurt, custard and ice cream, as well as from experiments involving model emulsion-based systems. In the case of well-defined oil-in-water emulsions and emulsion gels, understanding of the underlying mechanistic basis of creaminess perception has been enhanced by fundamental studies of the interactions of emulsion droplets with saliva and the stability of oil droplets at oral surfaces. In terms of the physical parameters influencing creaminess perception, there is an increasing recognition of the importance of tribological factors (lubrication) as well as bulk rheology (viscosity). In developing reduced-fat products with a creamy mouthfeel, the food technologist has a range of formulation strategies available — the enhancement of oil droplet aggregation, the fabrication of double emulsions, the incorporation of microbubbles, and the use of functional ingredients such as microparticulated protein and hydrocolloid thickening agents. Graphical abstract: Image Highlights: Creaminess is a complex oral sensory attribute, well appreciated by consumers. Commonly perceived as involving thickness, smoothness, mouth-coating, dairy flavour. Key underlying physical properties are viscosity and lubrication of oral surfaces. Interaction of emulsion droplets with saliva affects in-mouth stability behaviour. Control tools: aggregation, double emulsions, particles, bubbles, hydrocolloids.