Journal
FOOD RESEARCH INTERNATIONAL
Volume 85, Issue -, Pages 215-223Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2016.04.030
Keywords
Sensory perception; Fat reduction; Multiple emulsions; Lubrication properties
Categories
Funding
- European Union Seventh Framework Programme (FP7) [289397]
Ask authors/readers for more resources
The use of double emulsions (w(1)/o/w(2)) has been acknowledged as a promising strategy to reduce oil content in several food applications. Despite the potential of double emulsions for oil reduction, their sensory properties have not been investigated. In this study, we investigated sensory perception of double emulsions by descriptive sensory profiling using a trained panel (n = 11). Two sets of emulsions with either 30 or 50% dispersed phase fraction were studied. Each set differed in composition (gelled and non-gelled inner w(1) phase, gelatin as gelling agent) and fat reduction level (30 to 50%), but was similar in oil droplet size and viscosity. Fat reduction level depended on the amount of water droplets entrapped inside the oil droplets. Emulsions were evaluated on nine attributes describing taste (T), mouth-feel (MF) and after-feel (AF) perception, including thickness (MF), creaminess (MF, AF), fattiness (MF, AF), and cohesiveness (MF). The replacement of oil by small water droplets w(1) did not decrease the intensity of fat-related attributes. When inner w(1) droplets were gelled, 47 wt.% of oil could be replaced while increasing the intensity of fat-related attributes. This indicates that the sensory perception of single and double emulsions with gelled and non-gelled w(1) phase is mainly determined by the total oil droplet surface area. The composition of the inner water phase (gelled or not) also influences the sensory perception of double emulsions. We conclude that fat reduction up to 47 wt.% can be achieved in double emulsions while maintaining or enhancing fat-related sensory perception. (C) 2016 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available