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Mechanistic model of in vitro salt release from model dairy gels based on standardized breakdown test simulating mastication

de Loubens, C., Panouillé, M., Saint-Eve, A., Déléris, I., Tréléa, I.C., Souchon, I.
Journal of food engineering 2011 v.105 no.1 pp. 161-168
dairy products, food consumption, foods, gels, lipids, mastication, mechanistic models, microstructure, saliva, salts, sensation, texture
The temporal dominance of sensations method showed that four model dairy products had different dynamic profiles in terms of salt and texture perception. We investigated the physical origins of these differences, by studying the breakdown of these products and its impact on salt release. An experimental device was used for monitoring the kinetics of salt release from the food products into water – simulating saliva – after a standardized compression – simulating mastication – independently of the inter and intra individual variability. A mechanistic model was developed to quantify product breakdown in terms of the area of contact between the product and the aqueous phase. Fat had a major influence on breakdown behaviour and the calculated contact area that could be accounted for by the microstructure of the product. These results provide insight into the possible origins of differences in sensory perceptions of foods. We also discussed the use of this mechanistic model for modelling salt release in the conditions of food consumption.