MODIFICATION OF FOOD CHARACTERISTICS WITH CELLULOSE HYDROCOLLOIDS I: Rheological Characterization of an Organoleptic Property (Unctuousness) *

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Abstract
A number of common foodstuffs and cosmetics including butter, margarine, cheese spreads, toothpaste and an ointment have been examined in steady and oscillatory shear using the Weissenberg Rheogoniometer in order to investigate the rheological parameters giving rise to the textural property of unctuousness. Products judged organoleptically to be unctuous exhibit the characteristic rheological behavior of a modified Bingham body. It is shown that certain types of sodium carboxymethyl-cellulose (CMC) form gels which are unctuous and which enhance the unctuousness of food materials. Rheological characteristics of unctuousness are discussed in detail and the development of this property by certain CMC gels is interpreted in terms of molecular and super-molecular properties of the polymer.