Designing foods for satiety: The roles of food structure and oral processing in satiation and satiety

[Display omitted] •Oral processing is used to transform an initial food structure into a bolus capable of swallowing; this involves jaw and tongue movement, muscle activity, and time.•Structural transformations that require longer time, as well as simply increasing oro-sensory time, are associated with increase satiation/satiety.•The separate roles of initial food structure, structural transformations, oral processing, and dynamic sensory perception in satiation/satiety have not been fully established. Food consumption is determined by a range of factors that contribute to satiation, which ends a meal, and satiety, which determines time between meals. Food structure and texture contribute to satiation and satiety; however, the precise mechanisms are not fully established. The time required for oral processing has been shown to influence satiation/satiety, but the roles of physiological elements of oral processing, such as muscle activity, jaw movement, and tongue movement, remain to be established. Relationships among food structure, texture, oral processing, and satiation/satiety are discussed in reference to designing foods to maximize the contribution of food structure to satiation/satiety.