Perceived creaminess of semi-solid foods

Results of sensory, physiological and physico-chemical studies from our laboratory on perceived creaminess of semi-solids foods are reviewed. Most results stem from studies using model vanilla custard desserts, allowing systematic variation of fat, flavor and thickener properties. The generalizability of the custard results was verified for yogurts, mayonnaises, white sauces and other semi-solid foods. Creaminess sensations could be decomposed into sensations reflecting either properties of the bulk or of the surface of the oral food bolus. Bulk properties related to the rheological properties of the bolus whereas surface properties related to lubrication and flavor release. Creaminess was inversely related to enzymatic and mechanical induced break-down during oral processing. Starch thickeners generally enhanced creaminess although they suffered from enzymatic break-down compared to non-starch thickeners. It is suggested that the negative effects of break-down were off-set by positive effects of fat migrating to the surface of the bolus. The surfaced fat enhances lubrication and the release of fat-soluble flavors enhance creaminess, especially in low fat starch-based semi-solids. Bulk-related properties were measured by rheological measurements, surface-related properties were measured by friction, and mechanical- and enzymatic break-down properties were measured with a modified rheometer.