Enabling the design of superior healthy snack foods and beverages through innovative assessment of oral processing and mucosal film interactions

减少食物中的糖和脂肪通常会导致产品被认为是不那么美味和吸引人的。一个重要的原因是食物和饮料与口腔粘膜基质的相互作用，这在驱动不可接受的过敏感觉的感知过程中起着关键作用。该项目旨在开发和使用口腔模拟基质，以允许客观和量化的流变学和摩擦学反应，模仿食品口腔加工过程中发生的驱动动态感官反应的潜在物理学。该项目旨在实现一种基于机制的方法，以最大限度地减少满足消费者期望的感官特性所需的脂肪，盐和糖的量。

Reducing sugar and fat in foods generally leads to products that are perceived as less flavoursome and appealing. A significant contributor to this is the interaction of foods and beverages with oral mucosal substrates, which play a key role in perceptual processes that drive unacceptable mouthfeel sensations. This project seeks to develop and use oral mimetic substrates to permit objective and quantified rheological and tribological responses, imitating the underlying physics occurring during food oral processing that drive dynamic sensory responses. The project aims to enable a mechanism-based approach to minimise the amounts of fat, salt and sugar required for sensory properties that meet consumer expectations.