Improve creaminess
Microstructure of a product and lubrication of oral surfaces during consumption are crucial for creaminess perception.
During this quick scan we will, together with you, examine your product(s) on microstructure and lubrication properties. We will interpret the results and discuss how you can use these to improve your product’s mouthfeel.
Deliverables:
-
Comparison of your product with a reference product of your choice.
-
You can use the findings to improve your product’s mouthfeel.
-
Take home illustrative graphs and microscopy photos.
Prepare your visit by filling in the form (button [Start now]). Your host will contact you to agree with you on the program of the day and which products to use.
Want something more?
If the Quick scan doesn't meet your needs, we can offer you a Full scan.
Other relevant Quick scans:
Full scan options
Full scan expert
Eva Düsterhöft
Product manager Fat and Oil Functionality
Analyse the problem and assess feasibility to solve it
Creaminess is a sensory attribute which is the result of (1) viscosity & texture, (2) breakdown in the mouth, (3) friction at oral surfaces, (4) flavour release.
In the full scan your product (e.g. with reduced fat content) and a reference product of your choice will be analysed with four methodologies according to the four aspects of creaminess mentioned above. This will lead to the most promising strategy to obtain an improved, creamier product.
Prototype products will be produced and analysed to verify the feasibility of this strategy.
Deliverables:
-
A tailor made strategy for product development to optimise the creaminess in your product.
-
You will know the feasibility of the defined strategy.
-
Information on the mouth feel of your product compared to the reference product on four different aspects.
