What is next for science and R&D in terms of reformulation?

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1 What is next for science and R&D in terms of reformulation? Dr Bettina Wolf Associate Professor in Biomaterials Science Division of Food Sciences The University of Nottingham

2 Why add sugar, salt and fat in the first place? Taste and flavour Sweet taste Salty taste Enhancing aromas Oil soluble actives Texture Sensory texture Product texture Preservation 2

3 Technological approaches Gradual reduction Replacement Enhanced perception Food (Micro)Structure 3

4 Enhanced perception spatial distribution For bread up to 28% reduction suggested without loss of saltiness intensity and without use of sodium substitutes, taste or aroma additives. High salt Low salt Sugar reduction Noort, M. W. J., J. H. F. Bult, M. Stieger and R. J. Hamer (2010). "Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride." Journal of Cereal Science 52(3):

5 Enhanced perception crystal size Smaller crystals of salt more salty faster but more rapid loss of saltiness after chewing Sodium salivary protein interaction Rama, R., N. Chiu, M. C. Da Silva, L. Hewson, J. Hort and I. D. Fisk (2013). "IMPACT OF SALT CRYSTAL SIZE ON IN-MOUTH DELIVERY OF SODIUM AND SALTINESS PERCEPTION FROM SNACK FOODS." Journal of Texture Studies 44(5):

6 Enhanced perception Demonstrated feasible for saltiness and sweetness in dry foods Consumer acceptance? BUT High moisture foods? 6

7 High moisture foods Temporal delivery Encapsulation & oral release Tastant excluding fillers to maximise concentration in continuous product phase Binding to oral mucosa for prolonged taste experience 7

8 8 Temporal delivery

9 Temporal delivery Taste perception can be manipulated through controlled delivery of solutions containing different tastant concentrations. Because: While we adapt to constant stimuli we notice change. Delivery of bursts of tastant will be noticed as change and change enhances perception. 2 studies from literature salt 9

10 One reference Temporal delivery of salty solutions Block 2 Switch Dynataste 15 s NaCl in water or bouillon C 10 ml/min : Peristaltic pumps 11 experienced panellists Block 1 Morris, C., A. L. Koliandris, B. Wolf, J. Hort and A. Taylor (2009). "Effect of Pulsed or Continuous Delivery of Salt on Sensory Perception Over Short Time Intervals." Chemosensory Perception 2(1):

11 Saltiness perception Amount of salt delivered: 125 mg 90 mg 45 mg o in water in bouillon Morris, C., A. L. Koliandris, B. Wolf, J. Hort and A. Taylor (2009). "Effect of Pulsed or Continuous Delivery of Salt on Sensory Perception Over Short Time Intervals." Chemosensory Perception 2(1):

12 Saltiness perception Bars: Overall saltiness scores Diamonds: Overall amount of sodium delivered Amount of sodium delivered mattered, not delivery profile. Note that this finding is based on a specific system. Morris, C., A. L. Koliandris, B. Wolf, J. Hort and A. Taylor (2009). "Effect of Pulsed or Continuous Delivery of Salt on Sensory Perception Over Short Time Intervals." Chemosensory Perception 2(1):

13 Another reference Temporal delivery of salty solutions Gustometer Dynataste 40 s & 50 s aftertaste 12 exp. Panellists Constant average 6.3 g/l NaCl Frequency & conc. levels varied Busch, J., C. Tournier, J. E. Knoop, G. Kooyman and G. Smit (2009). "Temporal Contrast of Salt Delivery in Mouth Increases Salt Perception." Chemical Senses 34(4):

14 Saltiness perception High-low pulse perceived saltier Busch, J., C. Tournier, J. E. Knoop, G. Kooyman and G. Smit (2009). "Temporal Contrast of Salt Delivery in Mouth Increases Salt Perception." Chemical Senses 34(4):

15 Conclusions Some indication of enhanced perception through pulsing. But also Some indication that pulsing is not always adding to the taste experience. Apparently contradictory results in published literature System specificity 15

16 16 Encapsulation & Oral release

17 Encapsulation & oral release Moisture protect salt or sugar crystals Barrier that will disintegrate following ingestion Fat?? Alternative solutions? Complex emulsions water-in-oil-in-water (wow) emulsions Breaking down during oral processing...releasing encapsulated high salt or sugar phase 17

18 wow emulsions with encapsulated salt 100 microns 100 microns Per 100g: 35 g oil, 1.4 g PGPR 0.7 g NaCl 2 g starch or protein Starch # shell # OSA starch (N-Creamer 46, Univar, UK) Protein # shell Hypothesised to be insensitive to oral breakdown. # pea protein isolate 18

19 19 In-mouth manipulation for 20 s

20 Sensory evidence 120 consumers simple paired comparison methodology (BSEN ISO 5495:2007). Which sample in each pair was saltier? (holding sample in mouth before swallowing) Test Sample g salt in g salt in g salt/ No of panellists internal external 100 g of selecting sample to water phase water phase sample be saltier T1 OSA SALTIER # PPI T2 PPI OSA #Samples perceived to be significantly saltier (p<0.05). SIMILAR ## ##Similarity concluded between the 2 samples (95% confidence interval, p d 30%). 20

21 Additional benefit & Challenge Fat reduction Microstructure stability 21

22 Overcoming microstructure instability Particle stabilisation of both emulsion interfaces Two types of silica particles of different hydrophobicity - triglyceride oil. Aveyard, R., B. P. Binks and J. H. Clint (2003). "Emulsions stabilised solely by colloidal particles." Advances in Colloid and Interface Science 100: Osmotic pressure gradient control 0.4 M glucose v 0.2 M KCl 30 days 50 microns 55 days Frasch-Melnik, S., Fat crystal-stabilised double emulsions. 2011, The University of Birmingham. Membrane emulsified; Unilever R&D 22

23 23 Tastant excluding fillers

24 Tastant excluding fillers X mg/l tastant > X mg/l tastant Microstructure design Total amount of tastant consumed for same size of serving. X mg/l tastant = Y mg/l tastant Y > X 24

25 Tastant excluding fillers wow emulsions saltiness Lad, M., L. Hewson and B. Wolf (2012). "Enhancing saltiness in emulsion based foods." Flavour 1(13). Air bubbles saltiness and sweetness (2-Alternate Forced Choice tests, BS ISO 5495:2007; 39 or 41 consumers) Goh, S. M., B. Leroux, C. A. G. Groeneschild and J. Busch (2010). "On the Effect of Tastant Excluded Fillers on Sweetness and Saltiness of a Model Food." Journal of Food Science 75(4): S245-S

26 26 Wrap-up

27 Challenge for all technological solutions Sensory perception is multimodal 27

28 R&D requirements Food materials Model systems Close to market formulations Shelf life Consumer satisfaction 28

29 Acknowledgements Academic colleagues, researchers and research students in Food Sciences, University of Nottingham Unilever R&D TSB 29