Linking the physicochemical properties of bulking agents to the sensory characteristics of fat-based suspensions

Consumers are becoming more aware of the importance of healthy foods but do not want to bargain on their sweet sins. The pressure to reduce sucrose intake increases but poses major challenges at the technological level. Two main quality defects of fat-based suspensions are adherence and grittiness which are believed to be mainly related to the flow behaviour and particle size of these suspensions. This research wanted to investigate a possible link between the physicochemical properties (moisture content, particle density, particle morphology, particle size, solid state, solubility and viscosity) of several alternative bulking agents (i.e.isomalt ST, fructo-oligosaccharides, inulin and rice starch) and the mouthfeel of the corresponding sucrose-free fat-based suspensions. Sensory tests performed by a trained panel showed that the solid state and solubility of the bulking agents, and the viscosity of their solutions have a direct impact on grittiness and adherence. These insights will help the food industry in screening bulking agents for their applicability in sugar-free or sugar-reduced fat-based suspensions.