Oral texture

Tyle, P. 1993. Effect of size, shape and hardness of particles in oral texture and palatability. Acta Psychologica 84 111-118. 

Sensory tests carried out by panels (subjective tests) include manual texture measurement using light pressure with a forefinger, visual evaluation of the texture produced in a newly cut surface and oral texture (mouthfeel) ... 

Oral texture, gritty - during chewing sticky adherence to teeth after chewing ... 

In small animals it is best that oral medications be ingested by the animal on its own, thus the special compounding with flavors and in appropriate textures discussed earlier. There are still occasions when an owner may have to open a pet s mouth and administer a pill through a piller, which is a tube with a plunger. 

The use of mastication analysis to examine the dynamics of oral breakdown of food contributing to perceived texture... 

Horio, T. and Kawamura, Y. (1989). Effects of texture of food on chewing patterns in the human subject. J. Oral Rehab. 16, 177-183. 

Oral Breakdown of Food Contributing to Perceived Texture 309... 

A constitutively hydrophobic food fat is called upon to perform in a hydrophilic environment, suggesting the most important physical property to be its emulsifying capacity. Simultaneously, the fat is ingredient-compatible, heat-stable, and confers a smooth oral sensation. The basic assignment of a fat replacer is to mimic these properties through substitution for the fat s viscosity, texture, and the slippery, creamy, lubricious mouthfeel (Glicksman, 1991). One of the earliest fat substitutes to perform thus was Simplesse (Roller and Jones, 1996), a protein perceived to be of a creamy texture due to inherent 0.1-3.0-pm-diameter microparticles (Thayer, 1992). 

Shama, F. and Sherman, P. 1973. Identification of stimuli controlling the sensory evaluation of viscosity. II. Oral methods. J. Texture Stud. 4 111- U 8. 

Earlier, in Chapters 2, 4, and 5, it was pointed out that many foods contain solid particles. Thus the role of the size, shape and hardness of particles in oral perception of texture is of interest. For example, in the confectionary industry the minimum particle size that can be comprehended by the palate is said to be about 25 p,m. Further, particle sizes about 10-15 p,m are considered to be the limit of diminishing effect. On the other hand, in tooth paste, the alumina trihydrate particles with an average diameter 5-20 p,m are used and larger particles are known to contribute to gritty sensation in the mouth (Tyle, 1993). 

Cutler, A. N., Morris, E. R., and Taylor, L. J. 1983. Oral perception of viscosity in fluid foods and model systems. J. Texture Stud. 14 377-395. 

Houska, M., Valentova, H., Novotna, P., Strohalm, J., Sestak, J., and Pokomy, J. 1998. Shear rates during oral and nonoral perception of viscosity of fluid foods. J. Texture Stud. 29(6) 603-615. 

Pangbom, R. M., Tabue, I. M., and Szczesniak, A. 1973. Effect of hydrocolloids on oral viscosity and basic taste intensities. J. Texture Stud. 4 224-241. 

Rejection of oral education because of its taste, texture, etc... 

Many medicinal agents which have an unpalatable taste or texture can be made more acceptable for oral administration when formulated as emiflsions. Mineral-oil-based laxatives, oil soluble vitamins and high-fat nutritive preparations are frequently administered in the form of o/w emulsions. It has been shown that in some cases the absorption of drugs may be enhanced if formrJated as emulsions. Emulsions (o/w) have also been used for the intravenous administration of lipid nutrients. Radiopaque emulsions have been used as diagnostic agents in X-ray examinations. 

Barium sulfate preparations arc used to study the esophagus, stomach, and duodenum as part of an csophagram nr UGI series and are given orully. Most patients tlnd the taste of these dense mixtures ueeeptuble (they are usually given a strawberry or lemon flavor), but they dislike the heavy texture of the barium. Barium sulfate suspensions are also given orally to study the entire small bowel (SBFT) or rec-tally to examine the colon (BE) (Fig. 1.3-18). 

Flat-type refers to the characteristic lesions, which are flush with the skin rather than raised vesicles. In outbreaks in India, flat-type smallpox was responsible for between 5 and 10% of cases, with most of the flat-type cases (72%) occurring in children (25). Constitutional symptoms associated with the 3 day prodrome are more severe than in ordinary smallpox and continue after the rash develops. Patients have a high fever and appear toxic throughout the course of the illness. Oral lesions tend to be extensive, and the skin lesions evolve slowly. By the 7 or 8 day, the flat skin lesions appear buried in the skin. In comparison to ordinary smallpox, the vesicles contain little fluid and do not develop the characteristic umbilication. Unlike ordinary smallpox, flat-type smallpox lesions are soft and velvety in texture. The lesions may contain hemorrhages. Respiratory complications are common, and the prognosis for flat-type smallpox is grave. Most cases are fatal (25). 

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