Moisture content and fat content are the two key determinants for creating textures. The content of the air, expressed as the openness of the structure, also plays a fundamental role in the creation of textures. Using these parameters as three dimensions, foods can be conveniently grouped by their textural properties. Texture refers to the way the brain processes the physical attributes of a food's texture during chewing.
Consumers use characteristics such as hard, soft, crunchy, or crunchy to describe the texture of food. Food texture is a key attribute of foods and beverages, along with taste, cost and convenience.