Perceived creaminess of semi-solid foods

Understanding Food Structures

“…This is because the inferred creaminess appears to be inversely related to the extent of shear-induced enzymatic breakdown during oral processing. Nonetheless, it was also established (de Wijk et al, 2006) that the creaminess perceived in sensory tests with this same kind of low-fat starch-based system is further enhanced by the presence of fat which migrates to the surface of the bolus and causes release of fat-soluble flavors.…”

Cooking clue to human dietary diversity

“…However, heat, particularly coupled with excess water as in boiling, solubilizes starch, so that salivary amylase, which humans have in variable abundance (3), can act inside 1 s rather than after many hours. Food scientists attribute many important oral sensations in humans to this enzymic activity, including the coating and decoating of the oral mucosa to produce impressions of "creaminess" and "thickness" in semisolid starchy foods (4,5). Dental researchers suspect that sticky types of cooked starch, coupled with the tendency of salivary amylase to bind to enamel surfaces (6), may result in both becoming trapped in dental plaque, leading to a maltose sugar product and potential caries (i.e., tooth decay).…”

Colloidal aspects of texture perception

“…compact) as well as to the surface (e.g. "velvety" not "oily" coating) of the oral food bolus [2]. Creaminess was found to be affected significantly by orthonasal smell while the effect of visual texture and colour was limited [83].…”

“…It has been shown that it is often the interplay of several physical and in certain cases also chemical parameters that determines their perception. A good example is the perception of creaminess [2]. Also the processing of the food in the oral cavity was found to affect creamy perception.…”