Texture Analysis Professionals Blog

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

Tuesday, 26 March 2019

Performance and textural properties of personal care products (1)

Personal care productsINTRODUCTION

Before paint was ever splashed onto canvas or cave walls, it was daubed on faces and bodies, not only for symbolic purposes but for decoration too.

Today, a plethora of beauty products are seen lined up in the display windows and shelves of shops and stores everywhere.

The cosmetics and personal care market is extremely crowded, making it an extremely competitive arena. In this industry, the combination of good marketing and product quality must be compelling to gain shelf space, consumer attention and repeat purchase.

Tuesday, 19 March 2019

Testing texture in reformulated food (4)

Chewing gum girl
Staying firm on sugar reduction

Already in the crosshairs of health-conscious consumers, these days sugar is frequently demonised in the media.

Legislation across the globe is mandating the reduction of sugar in a variety of products, as well as demanding clearer labelling in an effort to educate and discourage consumers. Where soft drinks began, the rest of the food industry is expected to follow. As a result, manufacturers’ need to reformulate with lower sugar content is higher than ever.

However, beyond adding a sweeter taste, the reduction or removal of sugar also impacts the texture of foods which must be addressed. Jam, for example, relies on sugar for firmness. Whether being spread on toast or added to cakes, the firmness of jam is crucial to consumer enjoyment and has a direct impact on its perceived quality.

Tuesday, 12 March 2019

Testing texture in reformulated food (3)

Yoghurt potsLow-fat without low-quality

With global obesity levels at an all-time high, and an improved understanding of the impact of fat on the function of many major organs, low-fat diets are a common approach used by many consumers hoping to improve their health.

This trend has had huge implications for the dairy sector, where, to meet this demand, thousands of product lines are being reformulated, and many more are being launched from scratch. From dairy drinks and yoghurts to cheeses and dairy desserts, the low-fat trend is visible everywhere.

Tuesday, 5 March 2019

Testing texture in reformulated food (2)

Eating a burger Solving strength and stickiness in low-salt 
 
According to the World Health Organization (WHO), adult salt intake of less than five grams per day can help to reduce blood pressure and the risk of cardiovascular disease.

In response, WHO member states have pledged to reduce the global population’s intake by a relative 30% by 2025. As such, low-salt launches, including the revolutionary change to Heinz soup recipes to provide reduced sodium options, are rife in the market. Yet, while health authorities worldwide agree too much salt can be bad for health, it does have an important role in texture – particularly in cooked meats, where it ensures firmness and “bite,” and baked goods, in which it plays a multitude of textural roles.

Tuesday, 26 February 2019

Testing Texture in reformulated food (1)

Introduction

Consumers are more aware of, and knowledgeable about, their health than ever before.


This increased focus has led to people following a variety of different diets, with a wide range of dietary specifications, putting pressure on manufacturers to develop a portfolio of foods and drinks to meet individual needs. In many cases, this involves reformulating an existing product to have more of a particular ingredient, such as higher protein content, or less of another, including salt, fat and sugar.

Tuesday, 19 February 2019

Measuring Engineering Terms with your Texture Analyser

Squeezing a springStandard engineering calculations have now been built into Exponent and Exponent Connect software for quick calculation of specific moduli, stresses, strains, strengths and energies which are particularly suited to materials testing applications for our range of Texture Analysers.

Each calculation is designed to be used with a very specific test setup (for example, cuboid three point bend testing) as the specific equations required for analysis depend on the sample and test geometry. A help page is supplied within the software for each quick calculation explaining the parameters that must be entered into the software by the user (such as film thickness) and a derivation and reasoning behind every equation used.

Tuesday, 12 February 2019

Texture is the final frontier of food science


Eating a crisp
More than ever, products must feel right

Tweaking texture could give us healthy versions of our favourite junk foods – and that's just the beginning.

According to a recent Popular Science article, food’s texture, called rheology, is so intricately tied to our food preferences that it’s becoming a bona fide area of study.

The Commonwealth Scientific and Industrial Research Organisation (CSIRO) uses computational models to study how food moves and interacts with all of the surfaces of the mouth – technology previously used to predict tsunamis – to help better understand the connection.

Tuesday, 5 February 2019


Measuring Whole Fruit Volume

Volscan ProfilerQuality components of fruits and vegetables are classified into the external such as size (weight, volume and dimensions), colour, shape (diameter/depth ratio), external defects etc. and the internal such as sugar content, acid content, firmness, maturity etc and internal characteristics.


Agricultural products have the characteristics of being ‘low value added’ as compared with other industrial commodities. Because of this, application of start-of-the-art technology to agricultural sectors has been relatively recently activated and various up to date techniques have now reached the point of practical implementation.