Label
All
0
Clear all filters
Appears in
Mouthfeel: How Texture Makes Taste

By Ole Mouritsen and Klavs Styrbæk

Published 2017

  • About
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.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title