Print Email Facebook Twitter Differential retention of emulsion components in the mouth after swallowing: ATR FTIR measurements of oral coatings 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 NutritionFood technology To reference this document use: 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 Files To receive the publication files, please send an e-mail request to TNO Library.