What is texture?

Texture is a set of mechanical properties of the surface and the form of foods. These characteristics are perceived by our tactile and auditive receptors.

There are many technical definitions for texture, but all authors agree that it is an important factor for the sensorial acceptance of foods.

Beyond being visually visually attractive, tasty and healthy, foods need to offer proper texture to the expectations of consumers.

In addition to the sensorial appeal to the consumer, proper texture is essential to prevent waste in some segments of the industry. For example, sliced meat products (such as ham and bologna sausage) with low firmness and low elasticity could become easily breakable, increasing the loss during slicing.

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Did you know?

Food / eating is a multi-sensorial experience in which we use our 5 senses:

- vision: allows us to evaluate the appearance of foods
- Taste: essential for the perception of the basic tastes of foods (sweet, salty, sour, bitter ans Umami)
- Smell: fundamental to feel the aromas and characteristic odors of foods. In addition to that, smell is a required sense to perceive flavor (result of the combination of taste and smell)
- tact: this sense is important for the perception of temperature, texture and consistence of foods
- audition: also related to the perception of texture, mainly in more firm foods (for example: crunchy biscuits and some fruits) which mastication produces characteristic sounds which allow to verify if the texture is pleasant or not.