Expression for a mouthfeel that is associated with food that spreads out in the mouth and fills the oral cavity. Often used when describing fatty or oily foods, cream, plant oils, animals fats, butter, margarine, cocoa butter, cacao butter, and rich, creamy cheeses. The most intense version of a coating mouthfeel is experienced if the melting point of the fats is just under the temperature in the mouth. Emulsions are often characterized as coating.
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