Uncoupling the Impact of Fracture Properties and Composition on Sensory Perception of Emulsion-Filled Gels

The aim of the study is to investigate the effect of fracture properties and composition of emulsion-filled gels on dynamic texture perception. Twelve emulsion-filled gels varying in fracture stress (High/Low) and strain (High/Low) were prepared from three binary gel mixtures. Mechanical properties, syneresis, friction properties, microstructure, melting behavior, oral breakdown and texture perception of the gels were determined. Gels varying in composition but exhibiting similar fracture properties were obtained. Serum release, melting in mouth and friction varied between gels differing in composition. Fracture properties and melting of gels impacted oral breakdown. Fracture properties impacted perception of texture attributes at first bite and during chew down. Melting and syneresis impacted chew down perception of gels. We conclude that fracture stress mainly impacted texture perception at first bite, whereas fracture strain impacted perception of chew down texture attributes with high fracture strain gels being perceived creamy. The composition of gels impacted properties such as melting and serum release, which accounted for high variations in perception of moistness and creaminess between samples. Practical ApplicationsFracture properties of food are known to impact the perception of first bite texture attributes. Moreover, they are known to control breakdown of food during oral processing. However, little is known about the impact of fracture properties on perception of chew down texture attributes. The current study highlights the impact of fracture properties on chew down texture perception. It identifies other gel properties depending on gels composition that account for variation in perception between gels. The use of emulsion-filled gels enabled the investigation of sensory attributes related to fat perception. Such knowledge can be used for food reformulation, for instance formulation of low fat soft solid foods. This study indicates which mechanical properties should be controlled to obtain a desired texture profile of soft solid foods.