Consideration of texture (or mouthfeel), plays a very important part in today’s food formulating. This is especially true with the present economy putting pressure on the food formulator as well as a continued emphasis on promoting better-for-you products that will succeed in the marketplace.
In fact, the quality—as well as acceptability—of food products is influenced greatly by the textural properties traditionally associated with them. As such, texture can serve as sort of a measuring yardstick…