The advantages of homogenisation is that it reduces the sensitivity to fat oxidation, gives a better, more even mouthfeel and better stability of cultured milk products.

Cream in a cake recipe does several things. It provides moisture, it provides flavor, it provides a certain amount of protein and fat into the recipe. Because of the fat content, it also contributes to a silky, soft, rich mouthfeel.

it says at the back of the fiji bottle after filtering through volcanic rock our water collected in an artesian aquifier deep within the earth this natural process added silica a mineral that contributes to fiji waters unique soft mouthfeel:)

You could substitute shortening for oil in a cake mix, but it is not recommended. The resulting cake made with shortening will have a noticeably different texture and mouthfeel. Yes you Can. Shortening.. or Hydrogenated Oil is basically poison anyways.

what are the palatability factors of food

1 apperance

2 odor

3 taste

4 mouthfeel

5 flavor

6 tactile sense/ texture