Chemistry Reference
In-Depth Information
emulsions. In this area, it is necessary to obtain an understanding of the
phenomena occurring at all relevant scales ranging from
cm
to
nm
.
Mixing and kinetics of food interaction with saliva and the shear and
elongational forces associated with these will have to be quantified in
an engineering context. This will require development and application
of novel
in vitro
methods.
Oral processing of emulsions includes destabilisation phenomena,
such as depletion flocculation, as a result of interactions with saliva
and oral surfaces. Investigation of the interactions between emulsions
and saliva/mucin under oral condition with an emphasis on phenomena
occurring at the interface of the emulsions will be required. Significant
challenges in this area are a result of the biological and variable nature
of the materials involved as well as the dynamic nature of the materials
and the interfacial phenomena.
A number of sensory properties, such as smoothness and creami-
ness, have already been linked with bulk rheological properties of fluids
and soft solids. Empirical correlations have been made using viscosity
measurements at conditions 'relevant' to oral processes. A better under-
standing of the relation between structure and structural changes, under
oral processing, and sensory perception is required to design functional
materials.
A potentially powerful tool towards achieving this could be the de-
velopment and use of
in vitro
and
in silico
models, which would allow
for more detailed studies of emulsions under conditions relevant to
oral processing. This, albeit challenging, will provide the opportunity
to evaluate the performance of new structures. Recent developments in
instrumental measurements have demonstrated, for example, the pos-
sibility of using tribological techniques to understand the behaviour of
emulsions in narrow gaps and then relate this measured response to their
sensory properties.
REFERENCES
Adams, S., Singleton, S., Adamsa, S., Singletonb, S., Juskaitisc, R. and Wilsonc, T. (2007)
In-vivo visualisation of mouth-material interactions by video rate endoscopy.
Food Hydro-
colloids
21
(5-6), 986-995.
Akhtar, M., Stenzel, J., Akhtar, M., Stenzel, J., Murray, B.S. and Dickinson, E. (2005) Factors
affecting the perception of creaminess of oil-in-water emulsions.
Food Hydrocolloids
19
(3),
521-526.
Aps, J.K.M. and Martens, L.C. (2005) Review: the physiology of saliva and transfer of drugs
into saliva.
Forensic Science International
150
(2-3), 119-131.
Arai, E. and Yamada, Y. (1993) Effect of the texture of food on the masticatory process.
Japan Journal of Oral Biology
35
, 10.
Arai, T. and Norde, W. (1990a) The behavior of some model proteins at solid-liquid interfaces
1. Adsorption from single protein solutions.
Colloids and Surfaces
51
, 1-15.
