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Possible mechanism behind the hard-to-swallow property of oil seed pastes

Rosenthal, Andrew J.; Yilmaz, Se�kin

Possible mechanism behind the hard-to-swallow property of oil seed pastes Thumbnail


Andrew J. Rosenthal

Se�kin Yilmaz


Roasted and crushed oil-rich seeds, such as sesame paste and peanut butter, both share a common structure and elicit an apparent sensation of thickening in the mouth. Working with sesame paste, as an example, the force needed to compress sesame paste:water mixtures peaked at 25% added water. The adhesive force required to pull a plunger from the surface was bimodal with peaks at around 15 and 25% hydration. It is postulated that when introduced to the mouth, water from the saliva is absorbed by the paste leading to a hard, adhesive material that sticks to the palate and the tongue, making these materials hard to swallow. It is hypothesized that the shared hard-to-swallow behaviour exhibited by other oil seed pastes/butters is due to a similar hydration process in the mouth.

Journal Article Type Article
Acceptance Date Nov 2, 2013
Online Publication Date Dec 13, 2014
Publication Date Sep 1, 2015
Deposit Date Nov 11, 2016
Publicly Available Date Nov 11, 2016
Journal International Journal of Food Properties
Print ISSN 1094-2912
Electronic ISSN 1532-2386
Publisher Taylor & Francis Open
Peer Reviewed Peer Reviewed
Volume 18
Issue 9
Keywords Sesame paste, Peanut butter, Bolus, Swallow, Deglutition, Hydration, Oral processing
Public URL
Publisher URL
Additional Information This is an Accepted Manuscript of an article published by Taylor & Francis Group in International Journal of Food Properties on 13/12/2014, available online:


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