Food Lipids - American Chemical Society

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Chapter 7

Downloaded by NORTH CAROLINA STATE UNIV on January 10, 2013 | http://pubs.acs.org Publication Date: December 27, 2005 | doi: 10.1021/bk-2005-0920.ch007

Differential Retention of Emulsion Components in the Mouth after Swallowing: ATR FTIR Measurements of Oral Coatings 1,2

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Harmen de Jongh , Alike Janssen , and Hugo

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Weenen

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Wageningen Centre for Food Sciences, Diedenweg 20, 6700AN Wageningen, The Netherlands TNO Nutrition and Food Research, Utrechtseweg 48, 3700AJ Zeist, The Netherlands Agrotechnology and Food Innovations BV, Bornsesteeg 59, 6708PD, Wageningen, The Netherlands Current address: Numico R&D, P.O. Box 75338,1118Z N Schiphol Airport, The Netherlands

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ATR FT-IR spectroscopy was used to investigate the coating that stays behind in the mouth after swallowing mayonnaise samples. Typically, the oil content was found to decrease to an average of 26% (range: 12-40%) of the t=0 value after 2 min, to