Differential retention of emulsion components in the mouth after swallowing: ATR FTIR measurements of oral coatings
conference paper
ATR FT-IR spectroscopy was used to investigate the coating that stays behind in the moutii after swallowing mayonnaise samples. Typically, the oil content was found to decrease to an average of 26% (range: 12-40%) of me t=0 value after 2 min, to <13% after 4 min and had practically disappeared from the oral cavity after 10 min. Unexpectedly, the carbohydrate/protein fraction of the oral coatings disappeared somewhat slower than the lipid fraction. For the xandian-based sample, carbohydrate and protein were retained very well by the middle part of the tongue, but decreased quickly on the other parts of the mouth. For the starch-based product, carbohydrate and protein were retained well by the cheek and palate, but disappeared quickly from the tongue. © 2006 American Chemical Society.
Topics
TNO Identifier
239683
ISSN
00976156 ; 0841238960 (ISBN); 9780841238961 (ISBN)
Source title
ACS Symposium Series
Editor(s)
Shahidi F.
Weenen H.
Weenen H.
Pages
87-94
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