Evaluation of food, pharmaceutical and cosmetic texture by touch includes the use of thefingers, as well as the lips, tongue, palate and teeth in the mouth.
When producing products for consumers, manufacturers endeavour to offer products with a defined uniformly high quality. As would be expected, sensory methods of analysis are subject to wide variability, are labour intensive and therefore expensive. Alongside sensory tests of products by trained tester panels, instrumental measuring methods are used as flanking measures.
