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Science

Japanese scientists probe the mysteries of food texture

Quantifying 'crispy' and 'chewy' points the way to new and better products

TOKYO -- Food companies are watching with keen interest as researchers in Japan delve into the nuts and bolts of sensations like "crispness" and "springiness." Their findings are expected to lead to new and more appetizing products.

Taste, aroma and appearance are important factors in determining the appeal of foods, but the finer details of the dining experience are still little understood. The researchers are working to uncover the secrets of food texture by gathering data on "mouthfeel" and the microstructures of various ingredients.

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