Predicting thickness perception of liquid food products from their non-Newtonian rheology.

The "mouthfeel" of food products is a key factor in our perception of food quality and in our appreciation of food products. Extensive research has been performed on what determines mouthfeel, and how it can be linked to laboratory measurements and eventually predicted. This was mainly done on the basis of simple models that do not accurately take the rheology of the food products into account. Here, we show that the subjectively perceived "thickness" of liquid foods, or the force needed to make the sample flow or deform in the mouth, can be directly related to their non-Newtonian rheology. Measuring the shear-thinning rheology and modeling the squeeze flow between the tongue and the palate in the oral cavity allows to predict how a panel perceives soup "thickness". This is done for various liquid bouillons with viscosities ranging from that of water to low-viscous soups and for high-viscous xanthan gum solutions. Our findings show that our tongues, just like our eyes and ears, are logarithmic measuring instruments in agreement with the Weber-Fechner law that predicts a logarithmic relation between stimulus amplitude and perceived strength. Our results pave the way for more accurate prediction of mouthfeel characteristics of liquid food products.

Microstructure and rheology of microfibril-polymer networks.

By using an adsorbing polymer in combination with mechanical de-agglomeration, the microstructure and rheological properties of networks of microfibrils could be controlled. By the addition of sodium carboxymethyl cellulose during de-agglomeration of networks of bacterial cellulose, the microstructure could be changed from an inhomogeneous network with bundles of microfibrils and voids to a more homogeneous spread and alignment of the particles. As a result the macroscopic rheological properties were altered. Although still elastic and gel-like in nature, the elasticity and viscous behavior of the network as a function of microfibril concentration is altered. The microstructure is thus changed by changing the surface properties of the building blocks leading to a direct influence on the materials macroscopic behavior.

Phase transitions in cellulose microfibril dispersions by high-energy mechanical deagglomeration.

It is shown that dispersions of cellulose microfibrils display gel-sol and direct gel-colloidal liquid crystalline structure transitions. This is achieved by applying high-energy mechanical deagglomeration to bacterial cellulose (BC) networks in the presence of sodium carboxymethyl cellulose (CMC). At high CMC content adsorption of the polymer leads to a significant increase in the ζ potential. The resulting apparent phase diagram shows transitions from aggregates to single microfibril dispersions with increasing the CMC/BC weight ratio at low microfibril concentrations. At higher concentrations, liquid crystalline ordering was observed and the microstructure becomes more homogeneous with increasing the CMC content. The observed liquid crystalline ordering was found to be reminiscent of nematic gels. Applying deagglomeration in the presence of CMC, thus, transitions the system from aggregates and gels to dispersions of single microfibrils and nematic gel-type structures.

Dispersions of attractive semiflexible fiberlike colloidal particles from bacterial cellulose microfibrils.

We prepared dispersions from bacterial cellulose microfibrils (CMF) of a commercial Nata de Coco source. We used an ultra-high-energy mechanical deagglomeration process that is able to disperse the CMFs from the pellicle in which they are organized in an irregular network. Because of the strong attractions between the CMFs, the dispersion remained highly heterogeneous, consisting of fiber bundles, flocs, and voids spanning tens to hundreds of micrometers depending on concentration. The size of these flocs increased with CMF concentration, the size of the bundles stayed constant, and the size of the voids decreased. The observed percolation threshold in MFC dispersions is lower than the theoretical prediction, which is accounted for by the attractive interactions in the system. Because bacterial cellulose is chemically very pure, it can be used to study the interaction of attractive and highly shape-anisotropic, semiflexible fiberlike colloidal particles.

Interaction between biopolyelectrolytes and sparingly soluble mineral particles.

We investigate the complex physicochemical behavior of dispersions containing calcium carbonate (CaCO(3)) particles, a sparingly soluble mineral salt; and carrageenans, negatively charged biopolyelectrolytes containing sulfate groups. We reveal that the carrageenans suspend and stabilize CaCO(3) particles in neutral systems by absorbing on the particle surface which provides electrosteric stabilization. In addition, carrageenans provide a weak apparent yield stress which keeps the particles suspended for several months. The absorption measurements of carrageenan on the CaCO(3) particle indicate that more carrageenan is removed from the solution than expected from the case of a simple monolayer adsorption. Confocal laser scanning microscopy observations confirm that polyelectrolyte-containing precipitate is formed in both CaCO(3)-carrageenan and CaCl(2)-carrageenan mixtures. On the basis of these results, we confirm that in the presence of carrageenan some CaCO(3) dissolves and the Ca(2+) ions interact with the sulfate groups leading to aggregation and formation of particle-like structures. These new insights are important for fundamental understanding of other mineral-polyelectrolyte systems and have important implications for various industrial applications where calcium carbonate is used.