mouthfeel

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mouthfeel

[′mau̇th‚fēl]
(food engineering)
An organoleptic property used to describe the overall texture of a food product.
References in periodicals archive ?
On the palate there is a creaminess to the mouth feel but also a defined mineral tone that gives the wine a liveliness to the mid palate reminiscent of its more illustrious Burgundian cousins further north.
The emulsified oils found in mayonnaise, sauces and margarine owe their specific mouth feel to how the oil globules become destabilized on the mouth's surface.
Palate: Medium bodied yet slightly creamy mouth feel, vanilla spice, caramel sweetness and baked apple.
Distributed in retail four-packs, Fruit-a-Freeze Fruit Bars have texture similar to traditional Mexican paletas in that their ingredients offer a more dense mouth feel.
They contain no trans fats and impart a satisfying, creamy mouth feel and neutral taste to products.
Understanding the genetic functions and harnessing desirable genes could lead to fat-free cheese with the same mouth feel as regular cheese or allow scientists to create an organism that is resistant to viruses that might delay or interfere with fermentation.
SDSU dairy science researcher Rajiv Dave is working to develop processing technologies to improve the solubility and mouth feel of whey mineral concentrate in liquids such as coffee and tea that have a neutral pH.
All these things can make your mouth feel dryer than the Gobi Desert.
This medium bodied beer has a full mouth feel and a pronounced finish through bit-ter hopping.
Yogurt made with this starch has an excellent and satisfying mouth feel," says Matt Steffens, technical service, Dairy, National Starch.
It has been found to act as a satisfactory fat replacement in many processed foods, helping to give them pleasing texture, mouth feel, body, and moisture retention.
The goal is to overcome soy stereotypes by impressing on consumers that protein additives, in addition to being healthy, can be tasty and possess a pleasant consistency and mouth feel.