DETERMINATION OF IN-MOUTH SENSORY PROPERTIES OF FOODSTUFFS

摘要

The present invention is concerned with a method of predicting in-mouth sensory properties of water-continuous foodstuffs that contain a dispersed lipid phase. The present method may advantageously be employed in product development and quality control. More particularly the invention relates to a method of predicting in-mouth sensory properties of water-continuous foodstuffs that contain a dispersed lipid phase, said method comprising the following consecutive steps: i) subjecting a sample of the foodstuff to in-mouth mastication or to conditions similar to those prevailing in the mouth during consumption of such a foodstuff, ii) collecting at least a fraction of the sample for analysis, iii) analysing the spatial distribution of the dispersed lipid phase within the collected fraction, iv) determining from said analysis the extent to which the dispersed phase has migrated to the surface of the foodstuff as a result of step i) and v) translating the results of the determination into predicted in-mouth sensory properties of the foodstuff.