Texture Analysis Professionals Blog

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

Tuesday, 3 December 2019

Texture Analysis in Research: Edible Packaging

At the grocery store, most foods — meats, breads, cheeses, snacks — come wrapped in plastic packaging.

Not only does this create a lot of non-recyclable, non-biodegradable waste, but thin plastic films are not great at preventing spoilage – and some plastics are suspected of leaching potentially harmful compounds into food.

Current food packaging is mainly petroleum-based, which is not sustainable. It also does not degrade, creating tons of plastic waste that sits in landfills for years – an issue that is now weighing heavily on the minds of all consumers after recent documentaries. To address these issues, scientists are now developing a packaging film made of milk proteins — and it is even edible.

Tuesday, 26 November 2019

Texture Analysis in Research: Medical Applications

Texture Analysis in Research: Medical Applications
Scientists from Nantes University Hospital have been researching standardised bench test evaluation of coronary stents and their biomechanical characteristics.

The purpose of the study was to develop a standardised and global bench test protocol to evaluate the biomechanical characteristics of the most currently used drug‐eluting coronary stents. The use of coronary stents has contributed to the reduction of cardiovascular mortality but can be associated with specific complications. Improving the biomechanical matching between the stents and the coronary anatomy may reduce these complications.

Tuesday, 19 November 2019

Texture Analysis in Action: Multi-head Indexing Probe

Multi-head Indexing Probe
The Multi-head Indexing Probe is another application for the Automated Linear Indexing System that allows adhesives to be tested without manual intervention between tests or the need to clean/dry probes in between sample tests.  

This thereby allows for ‘walk-away’ time from testing due to the system being able to automatically index to a new probe after each test. 

The video shown here gives an example of how the Automated Indexing System can operate with this Multi-head Indexing Probe

Tuesday, 12 November 2019

Texture Analysis in Research: Substitution and Supplementation in Bakery Products

Texture Analysis in Research: Substitution and Supplementation in Bakery Products
In the bakery industry, formulations continue to be tested that replace an ingredient (such as gluten) or supplement (e.g. soybean or soy protein) to enhance a product. 

The following are recent publications highlighting the use of a texture analyser to measure the effects of such formulation change.

Scientists from Nanjing University of Finance and Economics have been researching the effects of whey and soy protein addition on the rheological properties of wheat dough. 

Since it is known that the gluten network is responsible for viscoelastic properties in wheat dough and for dough structure strength and gas retention, most studies reported that enrichment of

Tuesday, 5 November 2019

Texture Analysis in Patents: Medical Applications

Stable Micro Systems Texture Analysers are used frequently in patent applications to substantiate claims and provide measured evidence associated with the developed product. Here are a few recent examples within the field of Medicine…

A patent has recently been released by LG Household and Health Care Ltd entitled ‘Preparation for Attaching to Teeth or Surrounding Part of Teeth’.

There are many difficulties involved with delivering an active ingredient into the oral cavity as the contact time and quantity play an important role. As outlined in the patent, there are disadvantages to existing delivery methods. The new preparation delivers an active ingredient whose physical properties are changed before attachment to teeth and after a period of time after the attachment. 

Tuesday, 29 October 2019

Texture Analysis in Research: Cosmetic Applications

Texture Analysis in Research: Cosmetic Applications
Throughout the world Stable Micro Systems Texture Analysers are being used in universities, institutes and research and development departments as a tool to measure the texture and physical properties of new products and to assist in the progression of research.

Here are several recent examples of the use of Texture Analysis in cosmetic research and product development...

Tuesday, 22 October 2019

Boosting satiety in low calorie foods

Boosting satiety in low calorie foods
According to a scientist at the Norwegian Institute of Food, Fisheries and Aquaculture (Nofima), reshaping the texture of well-liked foods could help combat obesity and over-eating. 

Quoc Cuong Nguyen's research investigates the link between sensory perception, consumer expectation and satiety and finds that changing the texture of well-liked foods, to prolong the chewing time and ensure prolonged oral exposure, could make people eat less whilst experiencing a similar level of pleasure.

Tuesday, 15 October 2019

Texture Analysis in Action: New AACC Standard Pasta Blade

New AACC Standard Pasta Blade
A new blade has been developed after extensive work carried out by a set of collaborators to improve the AACC method for cooked pasta quality/firmness measurement. 

Whilst the existing blade (which is in accordance with AACC Standard method 66-50.01) will still be available, this new blade is to be used in accordance with the improved AACC standard method (66-52.01).