Texture defines the consistency and structure of a foodstuff. These include all the physical properties but also perceived impressions such as feel (including mouth feel) and appearance. Texture includes e.g. hardness, adhesiveness, viscosity and cohesion. The food industry uses GELITA^® Gelatine because of its excellent properties in order to achieve a certain texture. Apart from the taste itself, the feel of a foodstuff in the mouth is an important criterion for assessing the quality of a meal.