date:Sep 27, 2019
of analysing the potato chips at four stages of simulated eating.
We wanted to simulate the entire eating process, from first bite, to the break down and softening of chip particles and finally swallowing the clumped mass of chip particles, he said.
The researchers used the results to design a lower-fat chip coated in a thin layer of seasoning oil, which contained a small amount of a food emulsifier.
In tests with sensory panellists, the seasoning oil made the low-fat chip more closely resemb