Super smooth science: Making waves with a mouthfeel modifier

Dr Heather Shewan, newly appointed President of the Society of Rheology and University of Queensland researcher, is passionate about making the science of flow and deformation more accessible.

“Rheology is everywhere,” Dr Shewan says.

“It affects how products behave in storage, processing and even in your mouth. From spreading cream cheese to swallowing a health drink, it’s all about how fluids and soft solids move and feel. Getting the rheology right is critical.”

FaBA is leading the development of a new mouthfeel modifier – a food-grade additive designed to imitate the super-lubricating properties of saliva.

“Saliva is an incredible lubricant,” Dr Shewan explains.

“But for people with low saliva flow – like cancer patients, older adults or those experiencing stress – talking, swallowing and eating can be a real challenge, which impacts both quality of life and mental well-being. Our modifier forms a film on oral surfaces, reducing friction and improving comfort.”

Professor Jason Stokes, who leads the FaBA Premium Food and Beverage Program, said researchers hoped to improve the sensory experience of food and beverages, especially those packed with healthy ingredients that often come with unpleasant textures or astringency.

“We’ve used the science of friction, known as tribology, to rapidly screen formulations and uncover super-lubricating properties. It’s exciting to see how this technology could help both consumers and manufacturers,” Professor Stokes said.

With a provisional patent in place, the team is now looking for industry partners to help bring the technology to market. Whether it’s enhancing hydration drinks or supporting oral health, this innovation is sliding smoothly into the future of food.