n. The way that a food product feels inside a person's mouth.
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Another option is No-Cream Cream. It's a recipe from the Fetzer Vineyards Food and Wine Magazine, which the winery published several years ago. The "no-cream" is an excellent ingredient that can be added to most any savory soup or sauce when you want to simulate the richness and mouthfeel of cream without the added fat or calories.
—Suzanne S. Jones, “For this soup, it's easy being green,” Sun-Sentinel (Fort Lauderdale, FL), August 01, 2002
1973 (earliest)
Lipton product manager Stuart Miller says ice cream on stick normally lasts customer age 6 to 12 between 4 and 7 minutes, but no-drip ice cream lasts 8 1/2 to 9 minutes; key to no-drip ice cream is new 'stabilizer' that promotes bond between water and fat in mixture and does not affect quality, texture, taste or mouth feel.
—“Internatl Assn of Ice Cream Maufacturers repts that ice cream sales nationwide are up nearly 2% for 1st time in 4 yrs,” The New York Times, August 26, 1973
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