u/Chromotoast

Hey everyone, I’m looking for some research on mouthfeel when it comes to emulsified fat products.(butter and ice cream) I remember reading this pdf from a food manufacturing company that talked about how different temperatures and rates of cooling change the properties of various types of fats when cooled down and solidified after emulsification, resulting in changes in mouthfeel. In particular there were some charts with different temperature curves that showed different molecular structures that resulted in smaller globules for a smoother mouthfeel. I believe that they also included something about sheer force helping to improve mouthfeel as well. I can’t seem to find it anymore, but does anyone have any similar links or research to this? Thanks!