Increasing the complexity of tongue movements during oral processing enhances creaminess perception of semi-solids. 12 A better understanding of the mechanisms underlying creaminess perception and the physical-chemical food properties contributing to creaminess may help to develop fat-reduced foods with desirable sensory properties. 10,11 Nonetheless, no substitute has yet been found that can provide creaminess similar to that of fat. Several ingredients have been suggested to mimic fat in terms of mouthfeel perception, such as modified starches, 6 inulin, 7,8 microbubbles 9 and microparticulated whey protein. More specifically, retaining creaminess in low-fat foods poses a challenge. 3–5 However, nowadays the food industry aims to reduce the fat content of foods while maintaining desired mouthfeel properties. Introduction Creaminess is a desired mouthfeel property in foods 1,2 and can generally be enhanced by increasing fat content. We conclude that increasing viscosity enhances creaminess, whereas increasing lubrication is not necessarily sufficient to increase creaminess in iced coffees. Oral and haptic evaluation of thickness was congruent, whereas differences between oral and haptic slipperiness evaluation were product-dependent. Creaminess was more strongly correlated to thickness than to slipperiness. LV-LF was orally perceived as less creamy and less thick, but haptically as more slippery than LV-HF.

Results from 2-AFC and rank-rating congruently showed that HV-LF was creamier, thicker and more slippery than LV-HF and LV-LF, both orally and haptically. Forty-seven untrained panellists (18–27 years) performed two-alternative forced choice (2-AFC) and rank-rating tests to compare creaminess by oral assessment, and thickness and slipperiness by oral and haptic assessment. Friction coefficients of LV-LF were reduced by addition of polyethylene glycol (PEG, M w 6000), and were up to 25% lower than those of LV-HF.

Viscosity of iced coffees was adjusted by addition of maltodextrin, and viscosity of HV-LF was 2.5 times higher than that of LV-HF and LV-LF (10 vs. Three iced coffees differing in viscosity and friction properties were prepared: low viscosity – high friction (LV-HF) low viscosity – low friction (LV-LF) and high viscosity – low friction (HV-LF) iced coffee. This study aimed (i) to assess contributions of viscosity and friction properties to creaminess, thickness and slipperiness perception and (ii) to compare oral and haptic thickness and slipperiness perception of iced coffees. viscosity) and surfaces properties ( i.e. Creaminess is affected by bulk properties ( i.e.

Viscosity test food