Food–Saliva Interactions

This chapter presents an overview of saliva as a multifunctional biofluid that is fundamental to both oral health and the eating experience. Beyond its well-established roles in lubrication, protection of oral surfaces, microbial control, pH buffering and maintenance of tooth integrity, saliva also facilitates speaking, swallowing and clearance of food debris and is an active participant in food oral processing. Through mechanisms such as surface coating, clustering, colloidal destabilisation, aggregation and complex formation, enzymatic breakdown and flavour release or binding, it drives a series of physical, chemical and biochemical transformations that shape the physiological and sensorial dynamics of food consumption. The chapter places particular emphasis on saliva's variability and adaptability, which contribute to differences in sensory sensitivity, food preferences, and eating behaviour across individuals and populations. By outlining the mechanisms and implications of food–saliva interactions, it highlights saliva's active roles in nutrition and enjoyment, while also pointing to opportunities for tailoring food design to the needs of specific consumer groups.