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Oral Processing of Lipids

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Bioaccessibility and Digestibility of Lipids from Food

Abstract

This chapter deals with fundamental knowledge obtained so far, about our understanding of oral processing of dietary lipids. Comprehensive knowledge obtained dealing with sensory aspects of lipid oral processing referred to as oil/fat perception will also be discussed. Moreover, general aspects of food oral processing and with respect to high-fat containing foods are discussed. Influences of saliva during mastication, bolus formation and food-saliva interactions as well as saliva properties on oil/fat perception will be explored. Recent findings of oral emulsification of free oils and fats and possible mechanisms will also be presented. The authors wish to lay out here, a comprehensive picture about the oral behavior of lipids and their perception during oral processing.

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  1. School of Food Science and Biotechnology, Laboratory of Food Oral Processing, Zhejiang Gongshang University, Hangzhou, People’s Republic of China

    Miodrag Glumac, Xinmiao Wang & Jianshe Chen

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  1. Miodrag Glumac
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  2. Xinmiao Wang
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  1. PEGASE, INRAE, Institut Agro, Saint Gilles, France

    Myriam M.-L. Grundy

  2. Norwich Research Park, Quadram Institute Bioscience, Norwich, UK

    Peter J. Wilde

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Glumac, M., Wang, X., Chen, J. (2021). Oral Processing of Lipids. In: Grundy, M.ML., Wilde, P.J. (eds) Bioaccessibility and Digestibility of Lipids from Food. Springer, Cham. https://doi.org/10.1007/978-3-030-56909-9_4

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