Oral Processing and Consumer Perception: Lipid-based Systems

Abstract

Lipids affect the sensory properties and consumer perception of food materials throughout each stage of oral processing. The characteristics of the fat or oil droplets, along with the interactions between the droplets and the food matrix, influence the mechanical properties of the food experienced during first bite and comminution. The bulk properties of liquids, intact boluses and soft, semi-solid food materials depend on the lipid volume fraction, droplet size and droplet clustering. During the latter part of oral processing, sensory perception depends on the lubricating properties of the food material and wear characteristics within the mouth. Important factors determining the extent of lubrication and wear of oral surfaces include the lipid content and state, droplet characteristics and the propensity for these droplets to interact with saliva and to coalesce to form a coating on the oral surfaces. A fundamental knowledge of the effects of lipids throughout oral processing will enhance eating pleasure in lipid-based food systems.