Chemistry Reference
In-Depth Information
break-up and ease of mixing, which when combined with shear viscosity
will provide a better prediction of mouthfeel and taste perception than
that has been achieved so far. A very wide range of native and modified
starches are available, which when gelatinised provide a wide range
of liquid 'textures'. A study of these systems rather than hydrocolloid
solutions may be more appropriate for taking this area forward.
8.6
CONCLUSIONS
The generic conclusion that emerges from the above is that for good
taste perception and mouthfeel, the solution or gel should be easy to
swallow.
For solutions this is favoured by a low viscosity and the ability to
mix well with water or saliva and to disrupt easily whilst undergoing
in-mouth processing. The ease of disruption can be judged in droplet
or filament break-up experiments, and it is easy to imagine that a less
stretchy liquid food is easier to swallow. For gels, ease of swallowing
is favoured by low strains at break so the gel will disrupt into small
elements. Gelatin is an exception because, although the gel has a high
strain at break, it melts in the mouth, converting to a liquid which mixes
very efficiently with water or saliva even at high viscosities.
The concept which unifies gels and high-viscosity solutions which
have good perception is the easy of structure break-up in the mouth. For
solutions, this is favoured by a particulate microstructure, for example
a suspension of swollen starch granules.
ACKNOWLEDGEMENTS
The views expressed are the authors' own, but discussions with Tatiana
Budtova, David Cook, Sandra Hill, Joanne Hort, Edwin Morris and
Andy Taylor are gratefully acknowledged.
REFERENCES
Baines, Z.V. and Morris, E.R. (1987) Flavour/taste percption in thickenend systems. The
effect of guar above and below c
*
.
Food Hydrocolloids
1
, 197-205.
Baines, Z.V. and Morris, E.R. (1988) Effects of polysaccharide thickeners on organoleptic at-
tributes. In: Phillips, G.O., Williams, P.A. and Wedlock, D.J., editors.
Gums and Stabilisers
for the Food Industry 4
. Oxford: IRL Press, pp. 192-201.
Baines, Z.V. and Morris, E.R. (1989) Suppression of perceived flavour and taste by food
hydrocolloids. In: Bee, R.D., Richmond, P. and Mingens, J., editors.
Food Colloids
,
Vo l .
75
. Cambridge: Royal Society of Chemistry, pp. 184-192.
