Oral processing, texture and mouthfeel: from rheology to tribology and beyond

Stokes, Jason R., Boehm, Michael W. and Baier, Stefan K. (2013) Oral processing, texture and mouthfeel: from rheology to tribology and beyond. Current Opinion in Colloid & Interface Science, 18 4: 349-359. doi:10.1016/j.cocis.2013.04.010

Author Stokes, Jason R.
Boehm, Michael W.
Baier, Stefan K.
Title Oral processing, texture and mouthfeel: from rheology to tribology and beyond
Journal name Current Opinion in Colloid & Interface Science   Check publisher's open access policy
ISSN 1359-0294
Publication date 2013-08
Sub-type Critical review of research, literature review, critical commentary
DOI 10.1016/j.cocis.2013.04.010
Volume 18
Issue 4
Start page 349
End page 359
Total pages 11
Place of publication United Kingdom
Publisher Pergamon
Collection year 2014
Language eng
Formatted abstract
• Rational design of food from rheology and initial texture but not beyond
• Dynamic multi-scale deformations occur in the mouth, from rheology to tribology.
• Tribology is emerging as a key tool in the study of oral processing and mouthfeel.
• Saliva influences texture/mouthfeel during and after food/beverage consumption.
• Temporal dominant texture sensations occur during oral processing.

Texture and mouthfeel arising from the consumption of food and beverages are critical to consumer choice and acceptability. While the food structure design rules for many existing products have been well established, although not necessarily understood, the current drive to produce healthy consumer acceptable food and beverages is pushing products into a formulation space whereby these design rules no longer apply. Both subtle and large scale alterations to formulations can result in significant changes in texture and mouthfeel, even when measurable texture-related quantities such as rheology are the same. However, we are only able to predict sensations at the initial stages of consumption from knowledge of material properties of intact food.

Research is now on going to develop strategies to capture the dynamic aspects of oral processing, including: from a sensory perspective, the recent development of Temporal Dominance Sensation; from a material science perspective, development of new in vitro techniques in thin film rheology and tribology as well as consideration of the multifaceted effect of saliva. While in vivo, ex vivo, imitative and empirical approaches to studying oral processing are very insightful, they either do not lend themselves to routine use or are too complex to be able to ascertain the mechanism for an observed behaviour or correlation with sensory. For these reasons, we consider that fundamental in vitro techniques are vital for rational design of food, provided they are designed appropriately to capture the important physics taking place during oral processing. We map the oral breakdown trajectory through 6 stages and suggest a dynamic multi-scale approach to capture underlying physics. The ultimate goal is to use fundamental insights and techniques to design new food and beverages that are healthy yet acceptable to consumers.
Keyword Oral processing
Thin film
Gap dependent
Human whole saliva
In-water emulsions
Soft-EHL contact
Sensory perception
Food texture
Lubricating properties
Profile analysis
Semisolid foods
Granule consolidation
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ

Document type: Journal Article
Sub-type: Critical review of research, literature review, critical commentary
Collections: School of Chemical Engineering Publications
Official 2014 Collection
Centre for Nutrition and Food Sciences Publications
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Citation counts: TR Web of Science Citation Count  Cited 46 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 57 times in Scopus Article | Citations
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Created: Sun, 11 Aug 2013, 00:11:12 EST by System User on behalf of School of Chemical Engineering