Greasiness

A slick mouthfeel has a name: greasiness, the sensory property covering how far a product seems smeared or covered with grease, slippery or fatty. Trained panels score it on intensity scales, since consumers reject products that feel greasy even when flavour is fine. Frying oil temperature, emulsifier choice and fat melting profile all move the needle. Reducing perceived greasiness without losing richness is one of the product developer’s classic balancing acts. Blotting and draining steps in frying lines target this attribute directly.