Effect of Solid Fat Content in Fat Droplets on Creamy Mouthfeel of Acid Milk Gels.

ABSTRACT: Previous studies have shown that emulsions with higher solid fat content (SFC) are related to a higher in-mouth coalescence level and fat-related perception. However, the effect of SFC in fat droplets on the fat-related attributes of emulsion-filled gels has not been fully elucidated. In this study, the effect of SFC on the creamy mouthfeel of acid milk gel was investigated. Five kinds of blended milk fats with SFC values ranging from 10.61% to 85.87% were prepared. All crystals in the blended milk fats were needle-like, but the onset melting temperature varied widely. Blended milk fats were then mixed with skim milk to prepare acid milk gels (EG10-EG85, fat content 3.0%). After simulated oral processing, the particle size distribution and confocal images of the gel bolus showed that the d

SUBMITTER: Zhou H 

PROVIDER: S-EPMC9563907 | biostudies-literature | 2022 Sep

REPOSITORIES: biostudies-literature