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 ?
The Delyte range gives everyone the best of both worlds--functional clean label fat replacers that in taste tests, performed better than full-fat equivalents, providing indulgence in both texture and mouth-feel as well as giving manufacturers the upper hand financially.
The delicate flavor, creamy mouth-feel, and fragrant aroma of quality cheese and cheese products are maintained within packaged environments that have been regulated and monitored by PBI-Dansensor America, Inc.
People tell us our Chocolate Liquid Cereal is the best chocolate drink out there because you're getting the mouth-feel from the cereal, so you're getting a rich, creamy milkshake," says Lawrence M.
For a velvety mouth-feel, the crystals should be no more than 20 micro-meters (two-hundredths of a millimeter) in diameter.
There also has been a resurgence of full-fat premium ice creams as consumers are tired of diet desserts that are lackluster in taste and mouth-feel.
A wine's "taste" is made up of body, mouth-feel, and flavor.
Six months of oak ageing has added complexity, a round mouth-feel and a toasty oak flavour on the finish.
In cookies, muffins, and frozen treats, Nu-Trim can replace fat by mimicking its texture and mouth-feel.
Athletes who do not tolerate the taste or mouth-feel of the product or who experience gastrointestinal distress or feelings of weakness and lethargy (symptoms of hypoglycemia) are not good candidates for the use of gels in exercise situations.
Today's typical yogurt formulations include milk, cultures, sweeteners and/or flavors and gelatin, which contributes several key attributes in yogurt: smooth mouth-feel, shiny appearance, stability and avoidance of syneresis.
In taste tests Delyte[TM] has performed better than full-fat equivalents, providing indulgence in both texture and mouth-feel and making sauce and dessert formulations perceptively creamier, but healthier.
We had really never tasted anything like the Sethuraman robustas before," remarked Vournas Coffee Trading cofounder Andrew Vournas, "clean, sweet, delicate acidity and a rich buttery mouth-feel, but without the rubbery or bitter aftertaste normally found in robusta.