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 ?
uk): Displaying cherry, plums and violets on the nose with a silky mouthfeel of red and black cherry fruits with subtle power on the palate and a lifted, fresh finish.
When the translator attempts to re-create the effect the original elicits in the source language, mouthfeel is as important as accuracy.
99, TMorrisons) it has a silky mouthfeel with sweet, berry fruits giving way to fine, dry tannins on the finish.
Mellow and easy on the palate, Russia's bestselling 'super-premium' vodka can be sipped straight to appreciate the subtle malty note, sweetness and harmonious mouthfeel, and also makes a great choice for those fond of a vodka martini.
MINNEAPOLIS, June 13, 2011 /PRNewswire/ -- Cargill today announced initial findings from its multi-year research program to understand how beverage ingredients interact to affect taste, sweetness and mouthfeel at the 2011 Institute of Food Technologists (IFT) Food Expo.
CREAMIZ[TM] helps to make the mouthfeel smoother and richer, without adding fat.
Dutch researchers have come up with a new process involving movements of the tongue during consumption that identifies physical properties of fat-containing foods that determine mouthfeel.
Fresh and light zesty citrus notes on the palate lift a textured wellrounded mouthfeel.
com notes Germany gelatin manufacturer the Gelita Group has developed a new product, Optice, for fat reduction in ice cream which it claims gives a smoother, creamier mouthfeel than other low fat products on the market.
It's ferociously intense, with a rounded mouthfeel of sun-ripened red fruits.
A low fat, low salt sausage that looks like, tastes like and has the texture and mouthfeel of a top quality sausage?
It also improves the mouthfeel and texture of low-fat, reduced sugar yogurt.