THINK of the creaminess of mayonnaise, the viscosity of toffee and the greasiness of cold lard. Or the brittleness of butterscotch, the elasticity of jelly and the crunchiness of fresh carrots. Careful not to dribble. You have entered the complex world of mouth feel.
Mouth feel is the technical term food scientists use to describe how food feels in your mouth. You may think you know how, say, a piece of chocolate feels when you are munching it. But food scientists want to know about all the physical and chemical interactions going on in your mouth. Try putting precisely what…
