National Starch Develops Food Texture LexiconNational Starch Develops Food Texture Lexicon
September 20, 2011
ATLANTAThe nuances of texture are often lost in translation. National Starch developed the TEXICON food texture language as an interpreter of sorts, translating the consumer texture experience into measurable scientific terms. The TEXICON is the newest foundational tool in the companys DIAL-IN Texture Technology, a comprehensive data-driven approach to texture optimization.
The industry now has a robust, globally relevant language to help product developers elevate texture to the equal of flavor in the formulation process," said Joseph Light, global head of development, National Starch/Corn Products International. By translating what consumers like and dislike about food texture into scientific attributes whose intensity we can measure, we can make a direct, rapid connection to a texture solution to support what we know will be an appealing finished product."
The TEXICON language offers new ways of characterizing texture. For example, crinchy" describes the texture experience between crunchy and crispy. Flumpy" pinpoints a particular characteristic of mayonnaise as it is spooned from the jar.
National Starchs TEXICN language helps people understand the building blocks of a consumer-preferred texture in a range of applications around the world," said Helen Simpson, sensory manager, National Starch/Corn Products International. We now know that what a consumer calls creamy is actually a multifaceted texture experience that results from differing intensities of at least 15 sensory and rheology attributes, such as mouthcoating, meltaway and oral viscosity. Understanding this gives us the ability to characterize various products by the specific, precise attributes that constitute a creamy experience in a product like yogurt, and plot them on a texture map. Our texture maps position commercial products on a map with texture attributes as the directional markers so we can easily see the texture similarities and differences. From there we can help our customers target and achieve the luscious smoothness consumers want."
TEXICON texture language and texture maps have been developed for a wide range of low- and high-moisture systems, from baked snacks to creamy dressings and barbecue sauces to yogurt and sour cream and more.
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