title: Lubrication of chocolate during oral processing.
abstract: The structure of chocolate is drastically transformed during oral processing from a composite solid to an oil/water fluid emulsion. Using two commercial dark chocolates varying in cocoa solids content, this study develops a method to identify the factors that govern lubrication in molten chocolate and saliva's contribution to lubrication following oral processing. In addition to chocolate and its individual components, simulated boluses (molten chocolate and phosphate buffered saline), in vitro boluses (molten chocolate and whole human saliva) and ex vivo boluses (chocolate expectorated after chewing till the point of swallow) were tested. The results reveal that the lubrication of molten chocolate is strongly influenced by the presence of solid sugar particles and cocoa solids. The entrainment of particles into the contact zone between the interacting surfaces reduces friction such that the maximum friction coefficient measured for chocolate boluses is much lower than those for single-phase Newtonian fluids. The addition of whole human saliva or a substitute aqueous phase (PBS) to molten chocolate dissolves sugar and decreases the viscosity of molten chocolate so that thinner films are achieved. However, saliva is more lubricating than PBS, which results in lower friction coefficients for chocolate-saliva mixtures when compared to chocolate-PBS mixtures. A comparison of ex vivo and in vitro boluses also suggests that the quantity of saliva added and uniformity of mixing during oral processing affect bolus structure, which leads to differences in measured friction. It is hypothesized that inhomogeneous mixing in the mouth introduces large air bubbles and regions of non-emulsified fat into the ex vivo boluses, which enhance wetting and lubrication.
authors.affiliation: Department of Chemical and Materials Engineering, The University of Auckland, New Zealand. b.james@auckland.ac.nz.
authors.forename: S A
authors.initials: SA
authors.lastname: Rodrigues
authors.affiliation: School of Chemical Engineering, The University of Queensland, Australia.
authors.forename: N
authors.initials: N
authors.lastname: Selway
authors.affiliation: Food Structure & Engineering, The New Zealand Institute of Plant & Food Research Limited, New Zealand.
authors.forename: M P
authors.initials: MP
authors.lastname: Morgenstern
authors.affiliation: Food Structure & Engineering, The New Zealand Institute of Plant & Food Research Limited, New Zealand.
authors.forename: L
authors.initials: L
authors.lastname: Motoi
authors.affiliation: School of Chemical Engineering, The University of Queensland, Australia.
authors.forename: J R
authors.initials: JR
authors.lastname: Stokes
authors.affiliation: Department of Chemical and Materials Engineering, The University of Auckland, New Zealand. b.james@auckland.ac.nz.
authors.forename: B J
authors.initials: BJ
authors.lastname: James
mesh_terms: D002099:Cacao / Q000737:chemistry* / Q000378:metabolism*; D000069956:Chocolate / Q000032:analysis*; D017276:Friction; D006801:Humans; D008153:Lubrication; D009055:Mouth / Q000378:metabolism*; D014783:Viscosity