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 degree of droplet coalescence in descending order was EG40 > EG20 > EG60 > EG10 ≥ EG85. There was no significant difference in apparent viscosity measured at a shear rate of 50/s between bolus gels, but the friction coefficients measured at 20 mm/s by a tribological method were negatively correlated with the coalescence result. Furthermore, quantitative descriptive analysis and temporal dominance of sensations analysis showed that SFC significantly affected the ratings of melting, mouth coating, smoothness and overall creaminess, as well as the perceived sequence and the duration of melting, smoothness and mouth coating of acid milk gels. Overall, our study highlights the role of intermediate SFC in fat droplets on the creamy mouthfeel of acid milk gels, which may contribute to the development of low-fat foods with desirable sensory perception.