Session 6: Deconstructing dairy matrices for release of nutrient and flavor components

The complexity of dairy food products matrices has a profound effect on the rate, extent, and type of breakdown in the mouth during mastication and digestion. The will impact upon the release of flavor compounds in the mouth, and bioactives and nutrients at different points in the gastrointestinal tract, depending upon factors such as mechanical movement, pH, ionic conditions, and the presence of digestive enzymes. The session will explore the deconstruction of complex matrices during oral consumption and digestion, the release of components in the mouth and at key points in the human digestive system, and structural aspects that affect absorption in the intestinal system.