The role of fats in friction and lubrication
conference paper
The sensory space for semi-solid foods is dominated by two dimensions, one running from thick to melting, the other from creamy and fatty at one end to a cluster of attributes comprising astringency, dry-mealy, smooth-grainy, prickling and roughness. Friction seems to be the major determinant of creaminess - rough axis. In the studies described here we demonstrate a logarithmic relationship of fat content with friction (r2=0.9) using a wide range of semi-solid foods with fat content of 0 to 82%. Coefficients of kinetic friction ranged from 1.2 for the zero fat product, to 0.4 for the highest fat product. We also demonstrated an effect of fat droplet size on friction using a series of model mayonnaises which had identical ingredients but were processed to afford a range of droplet sizes. Coefficients of friction varied from 0.69 to 0.75 and were positively correlated with droplet size. © 2006 American Chemical Society.
Topics
TNO Identifier
239689
ISSN
00976156
ISBN
9780841238961
Source title
ACS Symposium Series
Editor(s)
Shahidi F.
Weenen H.
Weenen H.
Pages
95-103
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