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Unformatted text preview: fiers, and stabilizers. The aroma chemicals of a food can be precisely analyzed, but mouthfeel is much harder to
measure. How does one quantify a french fry’s crispness? Food technologists are now conducting basic research in rheology, a branch of
physics that examines the flow and deformation of materials. A number of companies sell sophisticated devices that attempt to measure
mouthfeel. The TA.XT2i Texture Analyzer, produced by the Texture Technologies Corporation, performs calculations based on data derived
from as many as 250 separate probes. It is essentially a mechanical mouth. It gauges the most important rheological properties of a food —
the bounce, creep, breaking point, density, crunchiness, chewiness, gumminess, lumpiness, rubberiness, springiness, slipperiness, smoothness,
softness, wetness, juiciness, spreadability, spring-back, and tackiness.
Some of the most important advances in flavor manufacturing are now occurring in the field of biotechnology. Complex flavors are being
made through fermentation, enzyme reactions, fungal c...
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This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.
- Spring '08