Fat sensing in the mouth: using a combination of tribology and sensory analysis to identify potential clean label fat mouthfeel enhancers

Consumers have increasingly demanded reduced- low- and zero-percent fat dairy products as one means of adopting healthier food choices/ lifestyles. However, from a technology viewpoint, reducing or removing fat can result in a lower total solids content, reduce lubrication properties, and result in a negative impact on sensory attributes and consumer product experience. In the past, efforts have focused on the technology aspect of fat reduction. However, in the current consumer environment, today’s consumers expect more and today’s challenge is not only to find suitable ingredients that mimic the mouthfeel properties of fat but to do so in a ‘clean-label’ way so there is no compromise
on either consumer sensory (mouthfeel and pleasantness) and naturalness (clean label) experience. For dairy, milk ingredients have been used to offer clean label solutions and can act as texture enhancers. Do such solutions offer the same sensory and pleasantness properties as their full fat counterparts? Are other potential ingredients better and how should we screen for them?
The objective of the present work was to develop a screening strategy to identify
potential clean label fat mouthfeel replacers for dairy applications. Specifically, we were interested in the following:

1. Develop a toolbox combining tribology and sensory analysis to identify potential clean label fat mouthfeel replacers for dairy.
2. Demonstrate the usefulness of this toolbox in screening potential ingredients in a dairy application.

Reduced fat yogurts were used in the present study. Oral texture was instrumentally assessed by both rheology (bulk thickness) and tribology (lubricating properties) with coefficient of friction captured over a Stribeck series. Sensory analysis was performed using an expert panel with over 500 hours of experience. Pleasantness scores were captured using yogurt consumers. Relationships between tribology and sensory analysis were determined.