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

Thursday, 7 May 2015

Texture Analysis in Action: the Eye Pencil Rig

Eye Pencil test using the TA.XTplus Texture Analyser The EYE PENCIL RIG (A/EP) provides a method of carrying out a vital test on eye pencil samples.

The rigidity of an eye pencil core must allow the tip to be sharpened to a point to provide a ‘defined line’ application without scratching the eye of the user.

The product developer must tackle the challenge of creating a product which achieves this but is not so soft to cause smudging around the eye or have the tendency to become crumbly or brittle after prolonged or low-temperature storage. 

 

Tuesday, 5 May 2015

Meat and Fish Texture Measurement and Analysis

Surimi - amaboko sticks Texture is a very important parameter in the total quality of meat and meat products (i.e. whole tissue and processed meats). For the consumer’s acceptability of meat, tenderness is a crucial property. As whole tissue meat is a natural product it possesses inherent variability due to many factors. As a sample for testing this presents a common problem to assess the texture repeatably.

Processed meats have three general types: deli-styles (for example turkey, bologna), that are sliced, formed meats (meat balls, meat patties, chicken patties, chicken nuggets) and sausage-style meats which are usually tubular shaped.