The definition of texturizer or texture for the preparation of food is completely new in gastronomy and describes a new structure as well as a new surface texture of prepared food. The so achieved lightness of texturized food delivers a totally new, natural experience with a taste improvement at the same time in comparison to common, heavy, sticky binding systems.

Texturizing is primarly based on adhesion (surface adhesion). In the physically sense, adhesion describes the adherence of two unlike materials. Adhesive forces are achieved by molecular interactions between the surfaces.