Creams are all liquid or semi-liquid preparations that are creamy in the mouth, hot or cold. But what is creaminess?

Creaminess is the sensation in the mouth whereby a liquid (viscous or not) coats the tongue and palate and envelops them, melting smoothly. Creaminess is associated with a greater perception of flavour, and traditionally, creaminess was achieved through fat. And now, how is it achieved?

With all the knowledge acquired and with all the new ingredients, creaminess can be obtained through fats, with the help of emulsifiers, through some proteins, with certain gelling agents, by specific thickeners and by fibres. To help you find the best option, we present here a search by texture.