How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Tuesday, 12 September 2017

The Importance of Texture in Food

Take gummy mashed potatoes, leathery dried apples, and limp celery. We spurn them all, because their texture – the way they feel on the tongue, lips, hard palate, or teeth – is offputting.

Most people obsess over the flavour of everything from ice cream to chocolate – but the professionals, food scientists and chefs alike, know that crispiness, creaminess and chewiness is just as important. Texture is big business and the science of food structure even has its own 'ology': food rheology.