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.
There's no oak flavors; it's just the fruit with a floral nose and great mouth-feel.
It's not so much a problem with flavour, but mouth-feel as anyone who's swallowed a sip of wine and a forkful of egg will testify.
The palate retains excellent, crisp acidity, while maintaining a rich, luscious mouth-feel.
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.
The first, called Micel 92, is a free-flowing white powder with unsurpassed flavor and mouth-feel properties.
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.