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Mouthfeel: How Texture Makes Taste

By Ole Mouritsen and Klavs Styrbæk

Published 2017

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Polysaccharide that can be produced by the hydrolysis of starch—for example, from cassava. It is nearly tasteless, with only a trace of sweetness and is generally available as a fine powder that can float. Can function as a thickener and prevent the formation of ice crystals in ice cream and sorbet.

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