Partial coalescence as a tool to control sensory perception of emulsions

Food Hydrocolloids

Volumn 23, Issue 1, 2009, Pages 102-115

  Benjamins, Jan ^a,b   Vingerhoeds, Monique H ^a,d   Zoet, Franklin D ^a,c   de Hoog, Els H A ^a,c   van Aken, George A ^a,c  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b Benjamins Consultancy   (Netherlands)

^c NIZO FOOD RESEARCH   (Netherlands)

^d WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Coalescence; Fat melting curve; Fat type; In mouth aeration; Monoglyceride; Partial coalescence; QDA; Sensory analysis; Sensory perception; Viscosity

Indexed keywords

EID: 48049112792     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.11.017     Document Type: Article

References (37)

1. Biswas B., and Haydon D.A. The coalescence of droplets stabilised by viscoelastic adsorbed films. Kolloid Zeitschrift 185 (1962) 31-38
2. Boode K., and Walstra P. Partial coalescence in oil-in-water emulsions.1. Nature of the aggregation. Colloids and Surfaces A-Physicochemical and Engineering Aspects 81 (1993) 121-137
3. Boode K., Walstra P., and de Groot-Mostert A.E.A. Partial coalescence in oil-in-water emulsions. 2. Colloids and Surfaces A-Physicochemical and Engineering Aspects 81 (1993) 139-151
4. Buchheim W. Microstructure of whippable emulsions. Kieler Milchwirtschaftliche Forschungsberichte 43 4 (1991) 247-272
5. Clark D.C., Coke M., Mackie A.R., Pinder A.C., and Wilson D.R. Molecular-diffusion and thickness measurements of protein-stabilized thin liquid-films. Journal of Colloid and Interface Science 138 1 (1990) 207-219
6. Davies E., Dickinson E., and Bee R. Shear stability of sodium caseinate emulsions containing monoglyceride and triglyceride crystals. Food Hydrocolloids 14 2 (2000) 145-153
7. Davies E., Dickinson E., and Bee R.D. Orthokinetic destabilization of emulsions by saturated and unsaturated monoglycerides. International Dairy Journal 11 10 (2001) 827-836
8. de Bruijne D.W., and Bot A. Fabricated fat-based foods. In: Rosenthal A.J. (Ed). Food Texture, Measurement and Perception (1999), Aspen Publishers, Gaitersburg, MD
9. de Hoog E.H.A., Prinz J.F., Huntjens L., Dresselhuis D.M., and van Aken G.A. Lubrication of oral surfaces by food emulsions: The importance of surface characteristics. Journal of Food Science 71 7 (2006) 337-341
10. de Wijk R.A., and Prinz J.F. Fatty versus creamy sensations for custard desserts, white sauces, and mayonnaises. Food Quality and Preference 18 4 (2007) 641-650
11. Dresselhuis D.M., de Hoog E.H.A., Cohen Stuart M.A., and van Aken G.A. Application of oral tissue in tribological measurements in an emulsion perception context. Food Hydrocolloids 22 (2008) 323-335
12. Dresselhuis D.M., de Hoog E.H.A., Cohen Stuart M.A., and van Aken G.A. Tribology as a tool to study emulsion behaviour in the mouth. In: Dickinson E. (Ed). Food colloids (2007), Royal Society of Chemistry, Cambridge 451-461
13. Dresselhuis, D. M., de Hoog, E. H. A., Cohen Stuart, M.A., Vingerhoeds, M. H., & van Aken, G. A. (2007). The occurrence of in-mouth coalescence of emulsion droplets in relation to perception of fat. doi:10.1016/j.foodhyd.2007.06.013 (in press).
14. Frede E., and Buchheim W. Buttermaking and the churning of blended fat emulsions. Journal of the Society of Dairy Technology 47 1 (1994) 17-27
15. Goff H.D. Instability and partial coalescence in whippable dairy emulsions. Journal of Dairy Science 80 10 (1997) 2620-2630
16. Hotrum N.E., Cohen Stuart M.A., van Vliet T., Avino S.F., and van Aken G.A. Elucidating the relationship between the spreading coefficient, surface-mediated partial coalescence and the whipping time of artificial cream. Colloids and Surfaces A-Physicochemical and Engineering Aspects 260 1-3 (2005) 71-78
17. Kiokas S., and Bot A. Effect of denaturation on temperature cycling stability of heated acidified protein-stabilised o/w emulsion gels. Food Hydrocolloids 19 3 (2005) 493-501
18. Mela D.J., Langley K.R., and Martin A. Sensory assessment of fat content: Effect of emulsion and subject characteristics. Appetite 22 1 (1994) 67-81
19. Mulder H., and Walstra P. The milk fat globule (1974), Pudoc, Wageningen
20. Palanuwech J., and Coupland J.N. Effect of surfactant type on the stability of oil-in-water emulsions to dispersed phase crystallization. Colloids and Surfaces A-Physicochemical and Engineering Aspects 223 1-3 (2003) 251-262
21. Pelan B.M.C., Watts K.M., Campbell I.J., and Lips A. The stability of aerated milk protein emulsions in the presence of small molecule surfactants. Journal of Dairy Science 80 10 (1997) 2631-2638
22. Relkin P., and Sourdet S. Factors affecting fat droplet aggregation in whipped frozen protein-stabilized emulsions. Food Hydrocolloids 19 (2005) 503-511
23. Sala G., de Wijk R.A., van de Velde F., and van Aken G.A. Matrix properties affect the sensory perception of emulsion-filled gels. Food Hydrocolloids 22 3 (2008) 353-363
24. Silletti E., Vingerhoeds M.H., Norde W., and van Aken G.A. The role of electrostatics in saliva-induced emulsion flocculation. Food Hydrocolloids 21 4 (2007) 596-606
25. Stone H., and Sidel J.L. Sensory evaluation practices (2004), Elsevier Academic Press, New York
26. Sund-Levander M., Forsberg C., and Wahren L.K. Normal oral, rectal, tympanic and axillary body temperature in adult men and women: A systematic literature review. Scandinavian Journal of Caring Sciences 16 (2002) 122-128
27. van Aken G.A. Coalescence mechanisms in protein-stabilized emulsions. In: Friberg S.E., Larsson K., and Sjöblom J. (Eds). Food emulsions (2004), Marcel Dekker, New York 299-325
28. van Aken G.A., Blijdenstein T.B.J., and Hotrum N.E. Colloidal destabilisation mechanisms in emulsions stabilised by proteins. Current Opinions in Colloid and Interface Science 8 (2003) 371-379
29. van Aken G.A., de Hoog E.H.A., Nixdorf R.R., Zoet F.D., and Vingerhoeds M.H. Aspects of sensory perception of food emulsions thickened by polysaccharides. In: Williams P.A., and Phillips G.O. (Eds). Gums and stabilisers for the food industry (2006), The Royal Society of Chemistry, Cambridge 449-456 (Vol. 13; RSC special publication 303)
30. van Aken G.A., Vingerhoeds M.H., and de Hoog E.H.A. Colloidal behaviour of food emulsions under oral conditions. In: Dickinson E. (Ed). Food colloids 2004: Interactions, microstructure and processing (2005), The Royal Society of Chemistry, Cambridge 356-366
31. van Aken G.A., Vingerhoeds M.H., and de Hoog E.H.A. Food colloids under oral conditions. Current Opinion in Colloid & Interface Science 12 (2007) 251-262
32. van Aken G.A., and Zoet F.D. Coalescence in highly concentrated coarse emulsions. Langmuir 16 (2000) 7131-7138
33. van Boekel M.A.J.S. Influence of fat crystals in the oil phase on stability of oil-in-water emulsions (1980), wageningen University, Wageningen
34. van Boekel M.A.J.S., and Walstra P. Stability of oil-in-water emulsions with crystals in the disperse phase. Colloids and Surfaces 3 2 (1981) 109-118
35. Vanapalli S.A., and Coupland J.N. Emulsions under shear-the formation and properties of partially coalesced lipid structures. Food Hydrocolloids 15 4-6 (2001) 507-512
36. Vingerhoeds, M. H., de Wijk, R. A., Zoet, F. D., Nixdorf, R. R., & van Aken, G. A. (2007). How emulsion composition and structure affect sensory perception of low viscosity model emulsions. doi:10.1016/j.foodhyd.2007.02.011 (in press).
37. Wendin K.A., Edris A., Ellekjaer MR., Albin R., Bergenstahl B., Johansson L., et al. Low-fat mayonnaise: Influences of fat content, aroma compounds and thickeners. Food Hydrocolloids 11 1 (1997) 87-99