Chuanwu Han,Gaoshang Wang,Xinyi Xia,Guangxin Feng,Shouwei Yin,Jinmei Wang,Zhili Wan,Jian Guo,Xiaoquan Yang
To provide lubrication while maintaining mouthfeel, fat mimetics must undergo phase changes at oral temperatures (typically softening rather than melting). Currently, almost all fat mimetics fail to meet this criterion. This study combined fat crystalline particles and starch granule-based capillary oleogel, forming a dual-network oleogel with phase change properties that softens (but does not melt) at oral temperature (37°C). The structural strength of the phase change oleogel (10 5 -10 9 Pa) surpassed that of any single-component system (10 2 -10 7 Pa). According to CLSM results, the crystallization and melting of the fat crystalline after thermal cycling between 4-37°C only modulated the textural strength (10³-10⁹ Pa) of the oleogels, making them either harder or softer, without altering the oleogel’s internal structure. At oral temperature (37°C), the softening of the fat crystalline particles led to a rapid enhancement in lubrication perception (μf decreased from 0.2 to 0.07). Therefore, by controlling the phase change temperature, the lubrication perception triggered by the friction coefficient change during melting can be amplified. Additionally, when mixed with saliva, the fat crystals inside the phase change oleogels bridge and maintain a certain network structure, ensuring sustained lubrication. In conclusion, the phase change oleogels developed in this study provide immediate lubrication perception in the mouth, offering valuable properties for fat mimetics in food formulations and demonstrating strong competitive potential as solid fat mimetics.
Yiwen Wang,Zhilei Zhou,Rui Chang,Zhimin Zhang,Xibiao Xu,Yuezheng Xu,Jian Mao
Owing to extremely low concentrations and dynamic changes, it is difficult to detect and trace the retronasal volatile organic compounds (VOCs) generated during the consumption of alcoholic beverages. We developed a direct sampling gas chromatography–ion mobility spectrometry (GC-IMS) method to identify the dynamic VOCs after drinking Huangjiu-a fermented alcoholic beverages. The optimal procedure was obtained: take a sip of 10 mL Huangjiu, holding it in mouth for 10 s and then swallow, and the VOCs in one nasal expiration were collected with gas sampling bag and transferred directly to the injection port of GC-IMS. The repeatability was satisfactory (RSD < 5%). Twenty-two VOCs were detected in Huangjiu, with esters and alcohols being dominant, which were divided into five distinct release behavior groups. Their release was found significantly inhibited by saliva. Overall, this new method offers a technical approach to understanding and assessing the characteristics of retronasal aroma in alcoholic beverages.
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