Effect of Solid Fat Content on Creaminess Perception of Emulsions

In this study, milk fat model systems with different solid fat contents were formulated using anhydrous milk fat as an ingredient and were used separately to prepare emulsions. The oral coalescence and tribological properties of the emulsions were measured and sensory evaluation was also performed. The results showed that the milk fat model systems (F10–F85) were found to have solid fat contents of 10%–85%. The average diameter of fat globules in the emulsions (E10–E85) was about 4 µm. After simulated oral processing, the particle size of the emulsions increased, and the highest increase was observed in E40. The friction coefficient μ₂₀ of the emulsion first decreased and then increased with increasing solid fat content, and the friction coefficient μ₂₀ of emulsion E40 was the smallest (0.04 ± 0.01). The overall creaminess of the emulsion first increased and then decreased with increasing solid fat content, and the score of E40 was the highest (8.06 ± 0.73). The oral smoothness and mouth coating attributes of the emulsion were most correlated with the overall creaminess perception, and E40 had the highest correlation. At the middle and late stages of oral processing, the most dominant sensory attributes of the emulsion were oral smoothness and mouth coating. In addition, the dominance rate of oral smoothness and mouth coating of E40 were the highest. This study will provide a theoretical basis for the development of low-fat dairy products with whole milk taste.