Soft lubrication characteristics of microparticulate whey proteins used as fat replacers in dairy systems

SHARIVAR K.; GALVEZ RUIZ M.J.; OLIVARES M.L.; DE VICENTE J.

Buenos Aires

Conferencia; VII International Conference on Proteins and Food Colloids (CIPCA VII); 2017

The consumer demand for healthier foods with a lower amount of fat is increasing. However, a simple reduction of fat content is often associated with undesirable changes in texture, sensory perception of fat-related sensory attributes and palatability of foods. In order to address this challenge, various ingredients with low or zero caloric value are currently under investigation as fat replacers to substitute or mimic the properties of fats in foods. In this context, microparticulated whey (MPW) proteins are currently applied in dairy based foods despite the fact that their mimicking mechanisms have not been investigated in detail. Textural features and sensations manifest during consumption by rubbing and squeezing actions of the tongue against the palate (e.g. creaminess and smoothness). These oral actions are associated with the tribological performance of the food in the mouth. In this work we used tribological techniques in a model compliant tribopair to study the lubrication properties of MPW proteins used as fat replacers in dairy systems.