CSIRO has developed the world’s first 3D dynamic virtual mouth, with researchers hoping the technology will help them understand how to reduce fat, salt and sugar in food products.
Demonstrated for the first time in Melbourne today (17 April), the virtual mouth was tested with a caramel filled Easter egg.
“In polite company, we can’t see inside someone’s mouth while they’re eating and, until now, it has not been possible to view how the chewing process alters food,” said CSIRO biomechanical engineer and computer modeller, Dr Simon Harrison.
The mouth was developed using a technique called smooth particle hydrodynamics and real data about the physics of chewing. The technology predicts how a particular food breaks down and how flavour is released in the mouth, while also showing the distribution and interaction of components such as salt, sugar and fat.
“Through this technology, we can view and analyse how food at the microscopic level works in the mouth, and how it influences our taste perception,” Harrison said.
According to the CSIRO this data is helping to develop foods lower in salt, sugar and fat without changing the taste, which could represent significant benefits for the food industry.
“This technology will give food and ingredient manufacturers the ability not only to model the breakdown of a complex food product, but also the individual components,” said CSIRO food materials scientist, Dr Leif Lundin.
“It can also model the costs of making changes to a product, and then calculate the cost benefit. This will save time and money, compared to using the traditional ‘cook and look’ approach.
“Our research should also help create new taste sensations that could find their way into new products on our supermarket shelves,” Lundin said.