Strategies to reduce fat, NaCl and sugar intake without compromising taste
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1 Strategies to reduce fat, NaCl and sugar intake without compromising taste F. Leal-Calderon Polytechnic Institute of Bordeaux University of Bordeaux
2 Different emulsion types Oil-in-Water (O/W) Milk, Mayonnaise, commercial vinaigrette Water-in-Oil (W/O) Margarine, butter, home-made vinaigrette
3 Emulsion metastability
4 A necessary ingredient: amphiphilic molecules Hydrophilic moiety Hydrophobic moiety Oil droplet
5 Amphiphilic molecules Polar Head Hydrophilic moiety Hydrophobic moiety Hydrophobic tail Surfactants M<1000 g.mol -1 Phospholipids, fatty acids, mono- and diglycerides, sucroesters Protein M>1000 g.mol-1 Caseins, whey isolates
6 Fate of the emulsions through the GI tract Oral cavity Oral cavity Saliva Secretions Physical events Biochemical events Chewing, mastication, rubbing between tongue and palate Taste perception; formation of the food bolus Tongue Esophagus Stomach Duodenum Antrum Pylorus Stomach Duodenum Gastric lipases and proteases Pancreatic lipase; Co-lipase; phospholipids; Bile salts. Shearing by peristaltic antrum-pyloric contractions; Potentially, emulsion flocculation or coalescence at low ph. Lipid and protein digestion Lipid and protein digestion; solubilization of digesta by mixed micelles; adsorption of digesta by intestinal cells.
7 To reduce fat, NaCl or sugar intake, strategies are based on the structural design of emulsions and Mouth and taste physiology Gut physiology
8 Sensory attributes of emulsions φ R Perceived saltiness /sweetness Creaminess, fat sensation Creaminess, fat sensation φ R
9 Taste control through structural design φ C C Perceived saltiness/sweetness In-water concentration C(1-φ) C In-product concentration
10 Taste control through structural design φ Simple emulsion In-product concentration C Lipid content C φ Double emulsion In-product concentration C Lipid content C φ
11 W/O/W Double emulsions
12 Taste control through structural design Simple emulsion Foam/emulsion Oil Air B.J.D. Le Révérend, I.T. Norton, P.W. Cox, F. Spyropoulos. Colloidal aspects of eating. Cur. Op. Colloid Interface Sci. 2010;15: 84 89
13 Taste control through structural design Fat substitution by - Polysaccharides (starch derivatives, inulin) - Fibers (microcrystalline cellulose) Oil
14 Taste control through structural design Papillae Saliva Palate Tribology (Friction) Friction Fine droplets and/or stable emulsions Palate Palate Large droplets and/or unstable emulsions Partial spreading via surface coalescence Creaminess, fat sensation
15 Fate of the emulsions in the GI tract i) Low ph conditions may induce flocculation or coalescence ii) Antral contraction waves produce reemulsification iii) Redispersion of the emulsion in the duodenum. Major site of fat digestion Fat digestion in the intestine Fig. 2. Interfacial processes occurring during pancreatic lipolysis: The major site of fat digestion is the small intestine, where pancreatic lipase acts in concert with various co-factors Golding M, Wooster TJ. The influence of emulsion structure and stability on lipid digestion. Cur. Op. Colloid Interface Sci., 2010; 15:
16 Factors that may hinder fat digestion Partial coalescence
17 Factors that may hinder fat digestion Partial coalescence Partial coalescence in stomach Connected droplets. Lump formation Reduced surface area for digestion No redispersion due to ACW
18 Conclusion The interfacial composition and droplet structure influences the way emulsions are processed in the body This gives the opportunity to reduce the fat intake without compromising taste.
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