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mouthfeel |
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mouthfeel [′mau̇th‚fēl] (food engineering) An organoleptic property used to describe the overall texture of a food product. How to thank TFD for its existence? Tell a friend about us, add a link to this page, add the site to iGoogle, or visit webmaster's page for free fun content. |
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| 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. The ideal water is colorless, clear and odor-free, with a balanced mouth feel and no single overpowering taste or aftertaste. Larger fructans "have an interesting mouth feel, so you can use them in emulsions instead of fat," says Martina McGloughlin, director of the biotechnology program at the University of California, Davis. |
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