Oral Processing of Lipids

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.