How do particle material properties (insoluble and partially soluble) affect snesory perception of fat-based products?

Among chocolate ingredients, insoluble particles (e.g. non-fat cocoa solids, and other cellulose rich fibres) as well as particles that are partially dissolved, or hydrated, within oral processing times (e.g. dairy powders) are very important in affecting the perception in mouth. However, the mechanisms by which these particles affect the transformation and alter the perception and the critical material properties of the particles are not presently understood. Without this information, it is very difficult to know what the success criteria is when evaluating new ingredients or flexing recipes to deliver the right consumer experience.

This PhD project aims to bridge this knowledge gap in material science by building mechanistic understanding, exploring the research questions below:

a) What are the key material properties of insoluble/partially soluble particles in the context of oral processing time?

b) Which mechanisms affect the transformation and perception of fat-based products in the mouth?

c) How do the levels/changes of these properties modulate the product perception in the mouth?

This PhD research is relevant to the BBSRC's strategy on 'World-class underpinning bioscience' by increasing the knowledge of understanding how food components interact with the oral environment. In addition, understanding the impact of food component-oral interactions on sensory perception will add to our capability to reformulate healthier foods, thus supporting the nutrition and health priority of the BBSRC.