Food Science and Technology

Predicting thickness perception of liquid food products from their non-Newtonian rheology

A. Deblais, E. D. Hollander, et al.

Discover the intriguing connection between the thickness perception of liquid foods and their non-Newtonian rheology! This riveting research, conducted by a talented team from Unilever Innovation Centre Wageningen and Wageningen University, reveals how tongue perception follows a logarithmic relationship, unlocking the secrets to predicting mouthfeel in liquid food products.

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Abstract

Mouthfeel is crucial for food quality perception. This study demonstrates a direct link between the perceived "thickness" of liquid foods and their non-Newtonian rheology. By measuring shear-thinning rheology and modeling squeeze flow in the mouth, the study predicts how a panel perceives soup "thickness." This is validated across various bouillons and xanthan gum solutions. The findings show that tongue perception follows a logarithmic relationship (Weber-Fechner law), paving the way for accurate mouthfeel prediction in liquid food products.

Publisher

Nature Communications

Published On

Nov 03, 2021

Authors

Antoine Deblais, Elyn den Hollander, Claire Boucon, Annelies E. Blok, Bastiaan Veltkamp, Panayiotis Voudouris, Peter Versluis, Hyun-Jung Kim, Michel Mellema, Markus Stieger, Daniel Bonn, Krassimir P. Velikov

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