Understanding how a Texture Analyser works – Calibration and verification

What is force calibration?

Force calibration is a process used to verify and adjust the accuracy and precision of force measuring instruments and equipment, such as load cells. It ensures that these instruments provide reliable and accurate measurements of force, which is essential in various applications and industries, including manufacturing, quality control, research, and testing.

In force calibration, a reference standard or known force (i.e. a weight) is used as a benchmark to compare and validate the readings of the instrument being calibrated. This reference standard is typically a calibrated force measurement device with a known and traceable force value. Force calibration is essential for ensuring the traceability of measurements.

Understanding how a Texture Analyser works – Key components

A Texture Analyser is an instrument used for measuring the texture or physical properties of materials, such as food, cosmetics, adhesives and pharmaceuticals. At their simplest, Texture Analysers are instruments that use a sequence of movements to compress, stretch or bend a sample. They typically operate by either applying a controlled force to a sample and measuring the resulting deformation or by deforming the sample in a controlled way and measuring the resulting forces.

Exploring cosmetic texture properties and their definitions

Texture plays a crucial role in the cosmetics industry, significantly influencing consumer perception, product efficacy, and overall user experience. Understanding the various texture properties and their definitions is essential for both cosmetic formulators and consumers.

Exploring food texture properties and their definitions

The texture of food is a multi-faceted attribute that plays a crucial role in the overall eating experience. It encompasses various physical properties that can significantly influence our perception of food quality and enjoyment.

Understanding the different texture properties and their definitions is essential for anyone involved in food science, culinary arts, or sensory analysis and for the following reasons:

The textural diversity of food: A sensory adventure

Food texture is a critical aspect of our eating experience, influencing our perception of flavour, satisfaction, and enjoyment. It affects how we chew, swallow, and ultimately enjoy what we eat. For instance, the crunchiness of a snack can enhance its perceived freshness, while a smooth and creamy texture can be comforting and indulgent.

Textural diversity in food refers to the variety of textures we encounter, from the crunchiness of a fresh apple to the creaminess of a ripe avocado. Let’s explore the importance of textural diversity in food, its impact on our sensory experiences, and how different cultures embrace textural variety in their cuisines.

Food texture perception and circadian rhythms: Implications for product development

The texture of food is a crucial sensory attribute that significantly impacts our eating experience and satisfaction. Recent research has uncovered intriguing connections between food texture perception and circadian rhythms, offering valuable insights for food scientists and product developers. Let’s explore how the time of day influences texture preferences and oral processing behaviours, with potential applications for optimising food products.

Algae in food product development

Algae, primarily known for its environmental benefits in capturing carbon and producing oxygen, is emerging as a superfood in the culinary world due to its high nutritional content and sustainability. Its introduction into food product development is driven by its potential to provide high-quality protein, omega-3 fatty acids, vitamins, and minerals. 

With a soaring population, changing demographics, urbanisation and growing environmental concerns food manufacturers always on the lookout for the next big trend or imagining how global changes will impact our diets, have been looking at algae and how to incorporate it in the food products of the future.

Replacing palm oil in your food product development

Palm oil is an example of an ingredient that is frequently being replaced in food this decade. It is the oil extracted from the fleshy interior layer of the fruit of oil palms. According to “Trends in Global Palm Oil Sustainability Research.” in the Journal of Cleaner Production, it is the most produced vegetable oil in the world. In food manufacture, it is used as a flavour and moisture additive, an emulsifier and a lubricant.