Title
Differential retention of emulsion components in the mouth after swallowing: ATR FTIR measurements of oral coatings
Author
de Jongh, H.
Janssen, A.
Weenen, H.
TNO Kwaliteit van Leven
Contributor
Shahidi, F. (editor)
Weenen, H. (editor)
Publication year
2006
Abstract
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.
Subject
Nutrition
Food technology
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http://resolver.tudelft.nl/uuid:ed078cfa-b31f-4b2f-a72b-1af6e91addba
TNO identifier
239683
ISBN
0841238960
ISSN
0097-6156
Source
ACS Symposium Series, 920, 87-94
Document type
conference paper