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Good tasting sauces without phase separation
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A challenge in spreads and dressings is to obtain stable good tasting products while avoiding phase separation. Confocal scanning laser microscopy (CSLM) imaging is able to discriminate between fat, protein and other phases by multiple fluorescent labelling. If the surfaces, of e.g. fat globules, are not properly covered by a polysaccharide layer this can be discovered by CSLM. Improving the functionality of the polysaccharide has led to the desired product quality. Combined with results from sensorial testing the relation between texture and mouthfeel can be explained. Alternative processing technologies can subsequently be applied to obtain different textures that have new taste sensations. For example, experiments showed that it was possible to predict the mouthfeel of several custards as a result of changing process conditions. |
