Texture Analysis Professionals Blog

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

Tuesday, 26 May 2020

Texture Analysis in Research: Confectionery

3 point bend test of chocolate
Three point bend test 
The food industry is flourishing at a very high rate all across the globe and might serve as a major driver for the confectionery ingredients market. 

Confectionery ingredients provide stability, texture, and various other properties, and therefore, can be used to prepare a variety of food products. 

More than 70% of consumers prefer the use of products that contain natural ingredients and therefore chose the products that claim to have no artificial ingredients. The trend for the use of clean-label products is rising due to the increase in health awareness among the consumers, and therefore, the manufacturers of confectionery products are attempting to make use of ingredients to develop innovative products that have low-fat content, low sugar content, etc. The development of such food products might attract health-conscious consumers, and thus, there might be an increase in the confectionery ingredients market.

Monday, 18 May 2020

How to do TPA properly

Texture Profile Analysis (TPA) is a popular double compression test for determining the textural properties of foods. It is occasionally used in other industries, such as pharmaceuticals, gels, and personal care.

Tuesday, 12 May 2020

Texture Analysis in Research: Latest Dentistry applications

Texture Analysis in Research: Latest Dentistry Applications
According to Statista, the global dental market is projected to grow to around 37 billion dollars by 2021, and current indicators show that the market will keep moving forward, primarily driven by the implant sector. Its success is due to progress in the fields of medical technologies and implant materials.

Tuesday, 5 May 2020

Campden BRI defines cake 'fluffiness'

Fluffy sponge cake
What does fluffy actually mean and how can you measure it in a cake? 

Researchers at Campden BRI along with members of a research club including Kenwood/Delonghi (the makers of the domestic planetary mixers) and Upfield/Unilever (the producers of cake margarines) have been taking a good look at what makes a good cake. From their own research, Kenwood/Delonghi and Upfield/Unilever explained that consumers recognise fluffiness as an important parameter for cake quality. Campden BRI then set about to attempt to define cake fluffiness and to derive an equation to measure it.

Monday, 27 April 2020

The Packaging Research Revolution: Biodegradable Polymer Films

The Packaging Research Revolution: Biodegradable Polymer Films
The majority of countries worldwide are making an effort to reduce their mark on the planet, and cutting down on plastics is an obvious place to start because of the availability of alternatives, and due to the large amount of waste they leave behind. One of the largest sources of single use plastics is packaging. There is a large amount of academic and industrial research into this area. Stable Micro Systems equipment is a regular feature of publications due to the need for mechanical property analysis; one of the drawbacks of biodegradable polymers is their reduced structural integrity. Consequently, Texture Analysers are necessary to perform tests for both R&D and quality control, once the product has reached production. The following are a selection of recent publications into this interesting and important field, specifically those focussing on polymer films.

Monday, 20 April 2020

Texture Analysis: Latest Meat Applications

Eating hamburgers
Collagen is the major fibrillar component and protein in both human and animal connective tissue. It is applied in medical preparations such as wound dressings and tissue engineering.

Meat and poultry production industries result in large amounts of organic waste, rich in collagen. Scientists from the University of Oslo have been investigating collagen from turkey tendons as a promising sustainable biomaterial for pharmaceutical use. The aim of this study was to isolate and characterise pepsin soluble collagen from turkey tendons.

Monday, 13 April 2020

Texture Analysis in Research: Insects as Food

Cricket powderWith 9.6 billion people forecast to inhabit the planet in 2050, scientists have warned that population growth could lead to an unsustainable increase in food production if consumption patterns persist. 

Considering the rising world population and the scarce water and land resources, it is extremely important to find new and sustainable ways to produce food. Edible insects are particularly interesting due to their high protein content and lower environmental impacts compared to traditional livestock. They have been promoted as a source of nutrients able to contribute to the increasing need of animal protein in an environmentally sustainable fashion. In general, insects contain a considerable amount of protein with a well-balanced amino acid spectrum, a high amount of lipid, and a noteworthy content of micronutrients such as copper, zinc, and iron.

Tuesday, 7 April 2020

Testing Clean Label Personal Care & Cosmetic Products

Natural beauty
It started with food. Now the “clean label” movement is influencing the development of personal care and cosmetic formulations. There is a lot of confusion of what exactly constitutes a “clean label” product. However, it is generally accepted that “clean label” means using as few ingredients as possible and using only ingredients that consumers recognise.

What’s behind the trend? Consumers are demanding products that they perceive are better for their bodies, families, and the environment. Market research shows consumers now rank natural ingredients and environmental impact ahead of brand