Sensory perception plays a decisive role in the evaluation and acceptance of foods. As a leading Swiss specialist in the sourcing and processing of high-quality oils and fats, Nutriswiss AG is incorporating latest findings from sensory research into its development processes in order to offer the market lipids with optimal sensory, functional and physiological properties.

Whether oils and fats are perceived as tasty and pleasant depends on a variety of sensory stimuli. Smell and taste, combined with other sensations, are the most important. Taste is often reduced to the papillae of the tongue and the five basic tastes. However, numerous studies show that at the molecular biological level, various receptors and inhibitors on cell surfaces also have a direct effect on the human metabolism and influence perceptions of fats and oils. Nutriswiss takes these new findings into account when developing products and processes. One example is the G protein-coupled receptor GPR120, which plays an important role in the regulation of energy metabolism, insulin sensitivity and inflammatory responses. The newly characterized receptor binds to fatty acids of different lengths, which trigger its activation. Fatty acids are cleaved from triglycerides during lipolysis in the mouth, but they can also be found freely in edible fats and oils. By interacting with the receptor, they directly influence vital metabolic processes and the sensory properties of food. Nutriswiss uses highly developed refining processes to influence the lipid composition and the concentration of fatty acids.