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National Starch Creates A New Language To Describe Food Textures

September 23, 2011: 10:00 PM EST
National Starch has come up with a unique set of words, including some newly-coined ones, to better describe the consumer food texture experience. The new Texicon food texture language was created to “translate the consumer texture experience into measurable scientific terms,” according to National Starch. By using the new language, National Starch customers can quickly target and achieve the right texture in their products. Among the new words being used are “crinchy,” which describe food that is between crunchy and crispy, and “flumpy,” which describes mayonnaise as it comes from the jar. The Texicon language applies to a range of low- and high-moisture systems, such as baked snacks, creamy dressings, barbecue sauces, yogurt, sour cream, etc.
"National Starch introduces food texture language", News, Institute of Food Technologists (IFT), September 23, 2011, © Institute of Food Technologists (IFT)
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