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Bourne defines food texture as a set of physical qualities originating from the structural parts of food, mostly sensed by touch, associated with the distortion, fragmentation, and pour of the meal below a potency, and factually assessed by gatherings. Texture is added to food products using a variety of components such as gelatine, cellulose derivatives, starch, and algal extract. Food textures include chocolate, ice cream, bread, sauces, beverages, dairy products, jam, confectionary, soups, and dressings, to name a few. The segment... more