How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Thursday, 6 February 2014

Measure Spreadability


Measurement of spreadability of margarine or hand creams using the TA.XTplus Texture AnalyserSPREADABILITY is the ease with which a product can be spread. 

It is a desirable characteristic of margarines, butter, jams, chocolate spreads, etc. but is also an important property of ointments, creams and waxes. 

It is related to the firmness of a product and, more often than not, the ease of spreading is associated with a loss in firmness.

Typical Methods & Fixtures for Spreadability Measurement in action:

 

Typical physical properties that can be obtained from a texture analysis graph:  
Work of shear, ease of spreading, firmness, stickiness.
 

A wide range of attachments is available for measuring texture analysis properties.  

Typical Texture Analyser graph with annotated properties
Typical Texture Analyser graph
with annotated properties
The above are only typical examples of spreadability measurement

We can of course design and manufacture probes or fixtures for the TA.XTplus texture analyser that are bespoke to your sample and its specific measurement.

Once your measurement is performed, our expertise in its graphical interpretation is unparalleled – no-one understands texture analysis like we do. Not only can we develop the most suitable and accurate method for the testing of your sample, but we can prepare analysis procedures that obtain the desired parameters from your curve and drop them into a spreadsheet or report designed around your requirements.

For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.

To discuss your specific test requirements click here...

Watch our video about texture analysis Replicating Consumer Preferences
 Texture Analysis applications




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