title: Properties of oil/water emulsions affecting the deposition, clearance, and after-feel sensory perception of oral coatings.
abstract: The aims of this study were to investigate the influence of (i) protein type, (ii) protein content, and (iii) viscosity of o/w emulsions on the deposition and clearance of oral oil coatings and after-feel perception. Oil fraction (m(oil)/cm(2)(tongue)) and after-feel perception differed considerably between emulsions which do not flocculate under in mouth conditions (Na-caseinate) and emulsions which flocculate under in mouth conditions (lysozyme). The irreversible flocculation of lysozyme stabilized emulsions caused slower oil clearance from the tongue surface compared to emulsions stabilized with Na-caseinate. Protein content had a negative relation with oil fraction for lysozyme stabilized emulsions and no relation for Na-caseinate stabilized emulsions immediately after expectoration. Viscosity differences did not affect oil fraction, although the presence of thickener decreased deposition of oil on tongue. We conclude that after-feel perception of o/w emulsions is complex and depends on the deposited oil fraction, the behavior of proteins in mouth, and thickeners.
authors: TI Food and Nutrition , P.O. Box 557, 6700 AN Wageningen, The Netherlands.
authors: Sara
authors: S
authors: Camacho
authors: Elyn
authors: E
authors: den Hollander
authors: Fred
authors: F
authors: van de Velde
authors: Markus
authors: M
authors: Stieger
mesh_terms: D000328:Adult; D002364:Caseins / Q000737:chemistry / Q000378:metabolism*; D004655:Emulsions / Q000737:chemistry / Q000378:metabolism; D005260:Female; D006801:Humans; D008297:Male; D010938:Plant Oils / Q000737:chemistry / Q000378:metabolism*; D000074242:Sunflower Oil; D055697:Taste Perception; D014059:Tongue / Q000737:chemistry / Q000502:physiology*; D014783:Viscosity; D014867:Water / Q000737:chemistry / Q000378:metabolism; D055815:Young Adult
chemical_list: D002364:Caseins; D004655:Emulsions; D010938:Plant Oils; D000074242:Sunflower Oil; D014867:Water
keywords: Na-caseinate; after-feel perception; emulsion; in vivo fluorescence measurements; lysozyme; oral coating; xanthan