Texture in a Bottle or a Can

In contrast to taste and aroma, which can be adjusted by adding seasoning substances, it is not easy to change the texture and mouthfeel of a foodstuff simply the adding some sort of “texture concentrate.” Ideally, raw ingredients should have the desired texture built in as part of their structure or it should be created by the way in which they are prepared. The group of additives most often used to change texture are thickeners, stabilizers, gelling agents, and emulsifiers. Probably the best known of these are ordinary potato starch and cornstarch, used to thicken sauces and fruit juices.