Due to the increasing risk of obesity and cardiovascular diseases caused by high-fat diets, low-fat foods have become a priority demand for consumers’ health. However, the smoothness perception and scientific assessment methods of the existing low-fat foods should be improved. In this study, three food emulsions were prepared, and their lubrication characteristics, sensory evaluation of smoothness, and electroencephalogram (EEG) signals were assessed to preliminarily investigate the effects of food emulsion components on their above characteristics. The results showed that fat substitute (FSU) and fat could significantly reduce coefficient of friction (CoF) of the food emulsions, with average CoF reduced by 28% and 63% compared to the original food emulsions. In addition, fat-enriched food emulsions continued to exhibit excellent lubrication characteristics after adding artificial saliva, with an average CoF reduced by 31.1% compared to that of the food emulsions without artificial saliva. Both FSU and fat improved the smoothness of food emulsions, and the lubricating properties of fat were more pronounced, with fat-enriched food emulsion which could provide a substantial improvement in smoothness compared to the fat-free food emulsion. Comparison of subjects’ EEG signals revealed that food emulsion with lower CoF and higher smoothness triggered higher P3 amplitudes and longer latencies. These findings provide better insights into the scientific evaluation of food texture and the development of low-fat foods.

由于高脂肪饮食导致肥胖和心血管疾病的风险增加，低脂食品已成为消费者健康的优先需求。但现有低脂食品的滑爽感和科学评价方法还有待改进。本研究制备了三种食品乳液，并对其润滑特性、光滑度的感官评价和脑电图（EEG）信号进行了评估，以初步研究食品乳液成分对其上述特性的影响。结果表明，脂肪替代品（FSU）和脂肪均能显着降低食品乳液的摩擦系数（CoF），与原始食品乳液相比，平均CoF分别降低28%和63%。此外，添加人工唾液后，富含脂肪的食品乳液继续表现出优异的润滑特性，与不含人工唾液的食品乳液相比，平均CoF降低了31.1%。 FSU和脂肪均改善了食品乳液的光滑度，并且脂肪的润滑性能更加明显，与无脂食品乳液相比，富含脂肪的食品乳液可以提供明显的光滑度改善。受试者脑电图信号的比较表明，具有较低 CoF 和较高平滑度的食物乳液会引发更高的 P3 振幅和更长的潜伏期。这些发现为食品质地的科学评估和低脂食品的开发提供了更好的见解。