Month: July 2015

Creaminess: viscosity and friction

Creaminess is the term used for the velvety coating sensation normally assessed in the tongue and palate. It is one of the most relevant textural properties of risotto. Understanding creaminess requieres a multidisciplinary effort: from physical and chemical techniques to sensory perception studies and human-food interaction knowledge. After a review of the literature, we can conclude that it is undoubtedly related to thickness and smoothness. Other factors such as flavour or surface properties may also contribute to the perceived creaminess. An attempt to quantify creaminess was proposed by Kokini and Cussler1:

Creaminess = (Thickness)a(Smoothness)b

where a = 0.54 ± 0.1, b = 0.84±0.1.