Abstract
The de-nition of the sensation of crispnessI (and some related textures) is proposed to be the sudden drop in load experienced on the jaw adductor (closing) muscles and/or the load sensors in the tooth suspension when a crisp food item breaks between the teeth. Force deNection curves of some starch-based crisp foods were analysed and replotted as weighted frequency curves of the mag- nitude of the load drop. It is suggested that crumblinessI, crispnessI, crunch- inessI and hardnessI are descriptors along the load-drop-size continuum. It is possible that a large number of small fracture events suppresses the development of large fracture events by competing for the available energy, thus a†ecting the sensation of crispnessI. The frequency curve provides a mechanical signature of the crisp food. 1998 Society of Chemical Industry (
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