Respective role of oral physiology and physico-chemical product characteristics during consumption of fat spreads in Human

In a context of the reduction of fat consumption, the objective of the food industry is to develop low-fat. food products while maintaining their sensory properties. However, these sensory properties depend on. both subject’s physiology and product characteristics but, to date, their respective importance is not well. known. In this context, in-mouth phenomena during fat spread consumption appear to be an essential. phase to investigate in order to identify some of the mechanisms driving fat perception. Among the different studies published on dairy product consumption, fat spreads were poorly considered. while they represent an important industrial market. Moreover spread products are inte…