Water is the primary liquid that softens and moistens food. It helps dissolve flavors and nutrients, making food more palatable and easier to digest. Other liquids, such as broth, milk, or sauces, can also enhance moisture and tenderness in various dishes.
Saliva which is mostly water (99.5%), but also includes electrolytes, mucus, antibacterial compounds, and various enzymes.
salivary glands
saliva moistens your food and it begins to break down starchy foods.
Saliva
Saliva.
Saliva
Saliva
Saliva
Mucin softens the food to allow it to slide down the oesophagous more easily
Freezing is lowering temperature so that a liquid turns into a solid. Thawing is the opposite - warming a solid until it turns to liquid. Where foods are concerned, it's the liquid part of the food that makes it go solid and hard when frozen, and softens the food when thawed.
your saliva
the saliva softens and lubricates the food you digest.