Smooth sensations: from puddings and sauces to dairy products and beverages, the perception of creaminess is an attribute of quality. How creaminess relates to other functional properties, how it is affected by oils, flavors, starches and other thickeners, and how its perception can be increased are topics discussed

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Bibliographic Details
Published in:Prepared foods 2010-02, Vol.179 (2), p.45
Main Authors: de Wijk, R.A, Terpstra, M.E.J, Janssen, A.M, Prinz, J.F
Format: Magazinearticle
Language:English
Subjects:
Dairy industry
Dairy products
Health aspects
Quality management
Online Access:Get full text
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ISSN:0747-2536