Checking Texture of Savoury Snacks when fat and salt are reduced

In terms of health and nutrition, one of the greatest successes for the UK and US industries over the last decade has undoubtedly been the changes to the vegetable oils which are used to fry savoury snacks, and which are an integral part of the finished product. 

The industry has worked closely with oilseed developers and suppliers, moving away from the traditional use of palm oil and palm olein fractions as the primary part of vegetable oil blends, and moved towards alternative oils which are lower in saturated fat such as sunflower and rapeseed oils.

Using Texture Analysis in the Development of Healthy Snacks for Kids

With the problem of childhood obesity capturing headlines as never before, many parents are looking critically at their children’s diets, giving greater attention to factors such as fat and sugar content when choosing breakfast options, packing lunches and planning dinners. 

But while many parents try to help their kids choose healthier between-meal snacks, they tend to do so with a focus on minimising the negative (fat and sugars), but overlook the opportunity to increase the positive (protein, fibre and other nutrients).

The chief concern is that most snack foods designed to appeal to children tend to deliver plenty of carbohydrates, fats and sugar, but fall short on delivery of vitamins, minerals and fibre. At best, this is a missed opportunity in the area of child nutrition.

Formulating the Perfect ‘Free-From’ Cake

Baking a cake from scratch at home for a family member’s birthday celebration is one thing; baking a cake for sale in a grocery store is another. 

As long as you use the correct ingredients and follow the recipe, the cake you bake at home is pretty much guaranteed to be moist and delicious. 

However, cake products that are produced for sale in grocery stores, convenience stores, and vending machines have to survive the rigours of industrial processing and packaging, shipping, and shelf life. Some are packaged and sold as ready-to-eat products, while others are baked and frozen. 

Healthy living presents new textural challenges

As manufacturers work hard to comply with the ever increasing demands of the modern day consumer – be it low-fat, low-sugar, high fibre – texture analysis plays an increasingly important role. 

Continual enhancement of the quality of existing products, as well as NPD, is key to the success of a brand. Using sophisticated texture analysis instruments, manufacturers can ensure high quality production and, ultimately, consumer satisfaction.

Weight management and healthy eating are still top of the agenda for today’s consumer. Recent reports show that consumer awareness of the importance of nutrition and nutritious consumption is ever increasing  – statistics which are supported by an upsurge in sales of low-fat, low-calorie, high-fibre and omega-3 rich products. 

The Texture of Food for Infants

The weaning period is a transition from milk to family foods and is a critical phase for the development of food acceptance and eating habits of children. 

The texture of the food introduced plays an important role in shaping preferences. Texture acceptance follows the developmental sequence of oral functions and infants are more likely to accept texture they can manipulate in their mouth. 

Presently, ready-to-eat foods are an important part of weaning foods in most of the developing and developed countries. These commercial preparations meet nutritional needs at different age groups. Nevertheless, there is limited information available on the texture of these commercial preparations. 

Texture Analysis in Action: Alphabetical Attachments Index

Over the past year or so, our Texture Analysis in Action blog posts have brought together information from our Applications Directories and other sources, along with videos of the tests in progress, to give a detailed overview of our test attachment range.

Now you can access these posts individually, by clicking on the links below.

You can of course also filter any other blog post series which may be of interest to you, by using the Filter by Label facility.

Why not bookmark this page, so that you can refer to these posts at your convenience in future?

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Texture Analysis in Action: Peel Testing

Stable Micro Systems offers a number of alternative fixtures for testing Peel Strength.
 
UNIVERSAL PEEL RIG (A/UPS)

Significant improvements have been made to previous designs of peel rig for evaluating the quality and strength of container seals and adhesive bonds.

Assessment of the peel properties of
a foil container lid

 
The Universal Peel Rig consists of a multi-position platform which is adjustable to allow the container to be held at 0, 45 and 90 degrees. The platform is screwed securely into position on the base of the Texture Analyser, to suit the container. An adjustable rubber strap accommodates different sized containers and multiple shapes. 

When attached to the peel tab of the container, a low profile peel clip and post maximise the peel length for use on a standard height Texture Analyser.

In combination with a software macro, the appropriate test fixture produces fast, accurate results for comparing batches in packaging and adhesive quality control and product development programmes.

Measuring the Texture of Added Flavours to Food

Measuring Powdered/Granulated Ingredients
 
Everyone knows the incomparable taste of 
homemade sauces and gravies, painstakingly created from a fond or bouillon, formed by the prolonged simmering of bones, offcuts of meat and vegetables. 
 
Whilst the flavour is unmistakable, their preparation is extremely time-consuming and expensive. The food manufacturer has available a wide range of ingredients that can be used to create sauces and gravies with relative ease and convenience. Bouillon powders or cubes are commonly available.

Texture Analysis in Action: the Adhesive Indexing System and Adhesive Testing

There is a sizeable range of attachments available, each of which is designed to carry out various aspects of adhesive testing.

ADHESIVE INDEXING AND 90° PEEL RIG (A/90PR)
Using this device, a 90 degree peel angle is maintained by the use of a cord and pulley system. A strip of tape is applied to the test bed or other standard surface of interest (according to customer specifications). 

The tape is peeled from the panel at a 90º angle at a specified rate, during which time the force required to effect peel is measured. 

The test is commonly used for quality assurance purposes where the minimum or maximum peel values expected for a particular tape can form an acceptance criterion.

Texture Analysis in Action: Tensile Grips range

TENSILE GRIPS RANGE: A/TG, A/MTG and A/ATG

The gripping action of the A/TG tensile grips is provided by a screw initiated vice clamp operating on knurled jaw faces of 35mm x 35mm. 

They are general purpose knurled jaw face grips suitable for holding samples which have a uniform rectangular shape and a maximum thickness of 25mm. 

The A/MTG Mini Tensile Grips have smaller jaw faces of 25mm x 10mm, with a maximum opening of 8mm. Used for assessment of tensile characteristics of samples such as packaging materials, plastic and aluminium film; and also (in a cycling motion) the flexibility of e.g. chewing gum sticks and confectionery leathers.

Keeping an eye on the quality of Ocular Delivery Products using Texture Analysis

Treatment of some diseases is best achieved by direct administration near the affected area, particularly with diseases involving ophthalmic, optic, dermal, oral cavity, and anorectal tissues.

Ocular drug delivery is an interesting and challenging opportunity for pharmaceutical development. 

The eye is protected by a series of complex defence mechanisms, which usually result in poor bioavailability of drugs administered via the ocular route. These include tear production and the blinking reflex in addition to short residence time and reduced drug permeability. The drug bioavailability can be enhanced either by providing prolonged/sustained delivery to the eye or by facilitating transcorneal penetration. 

Texture Analysis in Action: the Powder Compaction Rig

Powder Compaction Rigs:
Low Tolerance (left); High Tolerance (right)

The Stable Micro Systems POWDER COMPACTION RIG is available in two variants.

The High Tolerance Powder Compaction Rig (A/PCRS) is suited to high force applications where the punch/die clearance is critical; this fixture is auto-aligned using a universal adapter.

The Low Tolerance Powder Compaction Rig (A/PCR) is suited to other powder compaction applications such as assessing granule friability, where the punch/die clearance is less critical.

The use of Texture Analysis in Medical Device Development

Texture Analysis, which has long been used by the pharmaceutical, food and cosmetic
industries, is now increasingly being used to evaluate properties of medical devices. 

Texture analysis refers to properties such as firmness, adhesiveness, cohesiveness, tackiness, swelling/absorption, in addition to relaxation behaviour, fatigue and brittleness. For many of these tests, standard methods lag behind product development. 

Regulatory agencies including the FDA have used the TA.XTplus Texture Analyser to evaluate medical devices. In addition, the patent literature increasingly relies on texture analysis to validate claims. 

Read on for more examples of the application of texture analysis to the future of medical devices...

Texture Analysis in Action: the Rice Extrusion Rig

The RICE EXTRUSION RIG (HDP/RE) allows the determination of rice kernel resistance to extrusion after cooking according to ISO 11747.  

The standard is the outcome of inter-laboratory testing and was prepared by the ISO/TC34 Technical Committee for Cereals and Pulses.  

The sample is tested after cooking (parboiled or not parboiled) under specified conditions. A small sample is placed in the testing cell of the rig. 

Cosmetic and Skincare Product Texture Measurement and Analysis

The global beauty industry was valued at $465bn in 2014, up 23bn which came in equal proportions from premium and mass brands. 

Skincare and haircare dominated the global market and is where future potential lies, especially in facial moisturisers, anti-agers and face masks.

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.

Texture Analysis in Action: the Tablet Disintegration Rig

The TABLET DISINTEGRATION RIG* (A/TDR)

A thorough analysis of disintegration behaviour is vital for the formulation of new fast-melt tablets (FMTs) to ensure reliable and consistent drug release.

The tablet or wafer has to be resilient enough to endure manufacturing and shipping, yet release sufficient disintegrants to deliver an optimum dissolution rate. The Tablet Disintegration Rig facilitates reliable assessment of the mechanical properties of FMTs.

Quantifying the mechanical properties of New Materials

In laboratories around the world, scientists are finding new ways to manipulate matter at increasingly small scales, as well as drawing inspiration from biological materials. 

This revolution is giving us substances with properties that were once confined to the pages of science fiction books. 

But these materials are more than just scientific curiosities – they are genuinely useful, to the point that as applications start to emerge they will radically change our world. Here are some amazing examples… 

Texture Analysis in Action: the Ice Cream Scoop and Ice Cream Cone Support Rig

Two of our test attachments have been designed specifically for use in the development of frozen confectionery.

The ICE CREAM SCOOP (A/ICS) is used to measure the scooping resistance of ice cream, and other similar samples which can be formed into a self-supporting block.

A tilt-table is mounted on to the base of the Texture Analyser and the scoop positioned onto the load cell.

Ensuring consistent quality in Rectal Delivery Products

Although administration via the peroral route is the most commonly targeted goal of new drug and dosage form research and development, oral administration is not always feasible or desirable. 

The potential for oral dosage form development is severely limited for active agents that are poorly absorbed in the upper gastrointestinal (GI) tract and unstable to proteolytic enzymes. Some agents cause local stomach or upper GI irritation or require doses in excess of 500mg. Additionally, treatment of some diseases is best achieved by direct administration near the affected area, particularly with diseases involving anorectal tissues. 

Although oral administration can be used for drugs targeted for some of these diseased tissues, exposure of the entire body compartment to the administered drug is inefficient and can lead to undesired adverse effects. 

Texture Analysis in Action: the Wire Cutter

One of our simpler test attachments is the WIRE CUTTER (A/BC). 

This device incorporates a standard 0.3mm diameter wire, which is supported on a frame enabling it to cut through a 500g block of butter or similar self-supporting block-form sample. 

It can be used to measure the firmness of butter, ice cream or margarine and the consistency of cheese by measuring the force to drive the wire through the sample.

Pasta and Rice Texture Measurement and Analysis

In the UK alone – quite apart from the dried versions – almost £150 million was spent on fresh pasta and noodles in the year to February 2015. 

Despite sluggish global volume growth, pasta offers great opportunities to international manufacturers. Sales in Western Europe will be driven by increasing demand for premium products and health properties, while in Eastern Europe, tourism to Italy will encourage consumer interest for Mediterranean cuisine. And the multi-functionality of pasta, often used as a core ingredient in soup, will propel sales in regions such as South America.

Innovation will be key to the performance of chilled/fresh pasta in Western Europe in the next few years, while dried pasta sales will be hampered by maturing consumer demand and its relatively poor health perception when compared with chilled/fresh pasta products. Wholegrain, gluten-free and fortified pasta may increase market share at the expense of less differentiated products.

Pasta is manufactured in a multitude of shapes and sizes. Quality control methods, which are often subjective in pasta production, are increasingly implemented with objective test equipment to monitor the production of consistent, high standards. Many test methods have been adopted from wheat flour quality assessment for breadmaking, but those specific to pasta have also been developed for the rheological assessment of durum flour or semolina.

Stable Micro Systems has developed objective tests for evaluating texture of formed pasta, both cooked and uncooked, demonstrating how Quality Assurance (QA) depends not only on ingredient quality, but also on other variables such as processing methods. A range of probes and fixtures for these objective tests, which have shown good potential for use as research and QA methods, is readily available.

To measure pasta texture, tests designed for use in near-line production include break strength and flexure of dried pasta, and tensile strength, firmness and stickiness tests for the cooked product. These tests, carried out on the TA.XTplus texture analyser in conjunction with Exponent software, have been developed for use as a practical, fast and cost effective quality control device.

Texture Analysis in Action: the Abrasion Test Rig

The ABRASION TEST RIG (HDP/ATR) analyses the frictional properties of a wide range of materials such as sandpaper, dental abrasive strips and flexible nail files.

This enables manufacturers to highlight strengths, weaknesses and variations in product lines and materials.

Prior to performing the test, a sample of the abrasive material is held in place in a self-tightening grip. 

Texture Analysis in Action: Friction Testing

Stable Micro Systems offers two options for Friction Testing attachments.

The HORIZONTAL FRICTION SYSTEM (A/HFS) comprises a support leg and levelling feet which are fixed to the Texture Analyser, so that the assembly can be laid in a horizontal position. 

A platform is fitted to the base on which a friction sled, which is attached to the loadcell, is constrained to slide over the sample.

Additional load may be provided by adding weights positioned centrally on the sled. This arrangement offers the advantage of measuring sliding friction in both directions and also during cycling. Typical applications include films, creams and packaging.

Comparison of ease of spreading of
two moisturising creams

Testing the Mechanical Strength of Coronary Stents

Vascular stents are commonly used as a minimally invasive way to treat stenosis in arteries and improve blood flow to the heart, kidneys, brain and legs. 

Due to the challenging service environment that stents face in vivo, the radial stiffness of a stent is critical to its function of keeping the arteries open and eliminating abrupt closure. Measurements and reporting methods of a stent’s radial stiffness both assist industry in the development of new stent designs and allow regulatory authorities to better evaluate these designs.

Texture Analysis in Action: the Sachet/Tube Extrusion Rig

The SACHET/TUBE EXTRUSION RIG (A/STE) is a device which extrudes the contents of sachet and tube style packaging.

It has been designed to allow manufacturers of pharmaceutical, cosmetic and personal care products to quantify the ease of removal and application of products such as ointments, creams and gels.

The rig positions the product vertically between two rollers, clamping the closed end with a grip at the top. The grip then pulls the sachet/tube upwards through the rollers, forcing the contents out whilst measuring the force required.

Product developers can analyse changes in a product’s consistency throughout its shelf-life and adapt formulations accordingly whilst also enabling manufacturers to assess the suitability of packaging material and its construction.

The Mysterious 'Q Texture' You Didn't Even Know Your Food Was Missing!

"Chewy. Gummy. Bouncy. Rubbery. These aren't typically flattering words when it comes to food. 

"That is, they're not traditionally complimentary in the United States or Europe. In Taiwan and often in other parts of East Asia, it's a different story. These adjectives describe a beloved texture – a food quality sought after, not shunned. It's called the "Q" texture, or the mystery food characteristic you didn't even know you were missing". 

These are words recently written by Alison Spiegel at the Huffington Post. Read on for more of her insight into Asian food textures...

Texture Analysis in Action: the Mucoadhesion Rig

The MUCOADHESION RIG* (A/MUC) 
 
Mucoadhesion is the process by which a drug delivery device is designed to stick to a part of the gut or other mucosae, thus delivering drug to a precise site in the body for an extended period.

This gives more effective treatment of some diseases and can also protect drugs from some of the harsh conditions in the body.

Cracking Egg Quality Assurance

Eggs continue to be a highly desirable and nutritious food. They can impart characteristic taste or texture to a food product, provide leavening to bakery products, retard crystallisation in foods and confectionery, and many other functions. 

Providing high quality eggs and egg products is crucial to the sustainable economic viability of the egg industry. A review of surveys conducted in the EU indicated that shell strength, albumen consistency (including height) and yolk colour (intensity of yolk pigment) are the main measures of quality important to consumers. Therefore, guaranteeing quality is essential to meeting consumer expectations. 

Texture Analysis in Action: the Powder Flow Analyser

The POWDER FLOW ANALYSER (PFA/PL) is an accurate and reliable method of measuring the flow characteristics of powders.  

It can be rapidly fitted to a Stable Micro Systems plus series Texture Analyser, enabling manufacturers to assess and avoid typical problems such as batch and source variation of ingredients, caking during storage/transportation and problems with discharging from hoppers or bins.

The Powder Flow Analyser is supplied with library tests so operators can start testing quickly and conveniently after straightforward installation and calibration. Users can, however, fully program the instrument to carry out slicing, shearing, compressing, compacting and aerating cycles in any combination.

Pharmaceutical Product Texture Measurement and Analysis

The pharmaceutical industry, once among the most reliable investment areas for any portfolio, has faced increasing instability in recent years.

Both successful and aborted mergers, adverse publicity on pricing issues, cost pressures coming out of Obamacare in the US, the increase in patent expiries and the ongoing challenge of maintaining profitability in the face of ever-growing development costs have seen the industry on the back foot.

Countering this are the encouragements of new vaccines and new breakthroughs in immunotherapy which have been seen in many organisations, and the knowledge that emerging markets will continue to fuel demand.

The global pharmaceutical market is expected to reach $1 trillion by 2014 and nearly $1.1 trillion by 2015, according to the IMS Institute for Healthcare Informatics. The market is likely to increase at an annual growth rate of 3 - 6% over the next five years, slowing at even the best estimate from the 6.2% during the past five.

Texture Analysis in Action: the Bilayer Tablet Shear Rig

BILAYER TABLET SHEAR RIG* (A/BTS)

Bilayer systems typically contain an immediate-release component in one layer and the extended-release component in the other layer.

However, the development and production of quality bilayer tablets is not without issues such as layer separation. The Bilayer Tablet Shear Rig provides the means to assess this problem. 

Measurement of shear force to separate
components of a bilayer tablet

Unexpressed Needs Drive Food Texture Choices

It is well known that there are individual differences between people when it comes to food preference, but the reasons for these differences are largely unknown.

What is known centres primarily on flavour, while understanding and texture research lag behind.

There are several reasons for this. First, texture awareness by individuals is generally low, while flavour awareness is more top of mind. Secondly, people have a limited ability to verbalise texture characteristics.

So with that background, what have researchers missed as it applies to items we consume? What does drive human texture preferences?

Texture Analysis in Action: the Dobrascycyk-Roberts Dough Inflation System

Most dough rheological measurements are performed at rates and conditions very different from those experienced during baking. 

Conventional oscillation shear rheological tests usually operate at small strains of up to 1%, while strain in gas cell expansion during proof can be several hundred percent. Furthermore, most rheological tests are carried out in shear, whereas most large strain deformations in dough (i.e. sheeting, proofing, and baking) are extensional in nature. 

The deformation around an expanding gas cell during proof is biaxial extension – deformation in the cell wall material surrounding an expanding gas bubble. Therefore, any rheological tests on dough that seek to predict baking performance should be carried out under conditions close to baking expansion.

Cereal Product Texture Measurement and Analysis

The need for convenience has been propelling the processed food industry, which includes breakfast cereals. 

Developed nations already have breakfast cereals as part of their regular course of meals, while increasing income in developing countries is giving the industry a new dimension. However, the market in developed economies tends to saturate mainly due to the desire for other traditional breakfasts, as well as some on-the-go alternatives such as cereal bars.

This is partly compensated for with growing breakfast cereals markets in Asia, as well as some Latin American countries. Some markets such as China and India offer high growth potential due to their large population; people in these countries are changing food habits and including breakfast cereals in their regular meals. 

Breakfast cereals are broadly marketed under two segments: RTE (ready-to-eat) cereals and Hot cereals – the market for RTE cereals is much larger when compared to that for Hot breakfast cereals.

Texture Analysis in Action: Leather Testing

One specialist area where texture analysis has had a considerable impact is LEATHER TESTING.

Stable Micro Systems offers a range of test rigs specifically designed to enable accurate and repeatable tests on all types of leather samples. 

Our application designers have worked closely with end user companies and institutions to ensure that the equipment achieves the best possible results.

Frozen Confectionery Texture: Sorbets and Ice Lollies

Sorbet originally hails from the Roman Empire – and can be thought of as a low-calorie version of ice cream.
In the absence of non-fat milk solids, it usually consists of a fruit juice, plus carbohydrates stabilised with a hydrocolloid (e.g. alginate) and emulsified with mono- or diglyceride or polysorbate 80. The carbohydrates can be chosen so as to provide a harder or softer texture as in the case of ice cream, and aeration (overrun) can be obtained as with ice cream.

Sorbet is by definition an aerated frozen dessert, typically with a pH of 2.5 to 4.0 based on water, fruit juice or fruit juice concentrate, sugar, glucose syrup or other sugar types and combinations, functional systems blends, citric acid, flavourings and colourings. Sorbet does not contain fat, but may contain emulsifier and milk solids from whey powder if a creamy type of sorbet is to be produced.

Texture Analysis in Action: the Avery Adhesive Test

THE AVERY ADHESIVE TEST
(using probe P/1S)

Over recent years, one objective of the Pressure Sensitive Adhesive industry has been to identify a single, standard, reproducible test to easily measure the tack of a PSA. 

As a result, experiments with probe adhesive testers of various designs have taken place. Some of these testers have measured the tack force, that is, the maximum force recorded during the debonding of the probe from the adhesive.

Others have suggested measuring the tack as a function of energy dissipation during the debonding process. Because of this ambiguity, the probe tack testers have not provided a better definition of tack than other conventional tack performance tests such as loop tack, rolling ball tack, etc.

Frozen Confectionery Texture: Chocolate Bars

Does your ice cream product have
a signature texture?

With the advent of more complex ice cream products incorporating inclusions of various kinds the migration of moisture from the ice cream to crisp, particularly cereal-based, components becomes more of a problem.

Particular examples of this are products incorporating wafers either within the ice cream or around the ice cream. Without protection against moisture migration the wafer very rapidly loses its crispness and becomes soggy. If a barrier coating is used between the wafer and the ice cream, this migration is retarded and the product retains crispness for a much longer time. 

Other examples of inclusion are meringue pieces, praline, nuts and chocolate coated puffed rice.

Texture Analysis in Action: the Hair Combing Rig

The HAIR COMBING RIG (A/HCR) has been developed to assist manufacturers in the development of more effective conditioning agents.

It is well known that conditioning shampoos and hair conditioners are used to provide a variety of benefits to hair: they reduce the combing force, enhance the gloss, confer smoothness and antistatic properties and they improve the manageability of the hair.

The Scoop on Ice Cream Testing

This summer while waiting in line at your local ice cream parlour, you may have a lot to ponder.

Do you want ice cream, gelato, frozen yogurt or sorbet? Will you choose a cone or a bowl? What about sprinkles, nuts or chocolate sauce? 

Back in the lab, ice cream manufacturers also have a lot to ponder when developing, testing, and reformulating their products.

Using a Texture Analyser, it’s possible to measure several textural properties of ice cream as well as the syrups, sauces, and inclusions that are added for enhanced consumer novelty or experience.In terms of volume, ice cream is by far the largest frozen snack food item consumed in the frozen state in the West.

During its market growth, it has been transformed from a very high-class, expensive almost all-dairy product into an adequate, largely non-dairy but much cheaper and still very attractive version.

Texture Analysis in Action: the Tape Unwinding Rig

The TAPE UNWINDING RIG (A/TUR) allows the measurement of unwind adhesion – the force required to unwind the tape from the roll. 

This attachment consists of a spool, with heavy duty ball bearing, the mount for which screws to the test platform. A standard tensile grip secures the loose end of the tape reel and the adhesive strength may be measured as the grip tries to peel the tape from the reel.

The rig allows the measurement of unwind adhesion – the force required the tape from the roll.

Bakery Product Texture Measurement and Analysis

Revenue of the global bakery goods manufacturing industry has risen modestly over the past five years to around $408bn, despite having faced numerous challenges. 

However, demand for bakery products has stagnated in the mature markets of Western Europe and North America, causing manufacturers to seek opportunities in high-growth regions; in coming years, the industry is anticipated to grow more aggressively, supported by the growth of emerging markets.

The industry is in the mature stage of its life cycle. One characteristic of a mature industry is that it is expected to expand more slowly than global GDP. In the 10 years to 2020, industry value added (IVA), which measures an industry's contribution to the global economy, is projected to rise at an average annual rate of 2.6%, while over the same 10-year period world GDP is forecast to rise at an annualised rate of 3.4%. 

Texture Analysis in Action: the Multiple Puncture Probe

The MULTIPLE PUNCTURE PROBE (A/MPP)

Products which have non-homogeneous textures due to the presence of, for example, dried fruits, vegetables or nuts or consist of different layers to provide more interest to the consumer may present a testing challenge.

In some instances, using the Ottawa or Kramer shear cell would require a force beyond the existing load capacity for the texture analyser. Other options such as a standard penetration test on a non-uniform product may have low reproducibility.

Food Texture: How Important is it?

Most of us obsess over flavour of everything from ice cream to chocolate – but the professionals know that crispiness, creaminess and chewiness is just as important. 

"The magic begins here," reads the website for Ingredion, a company whose Texture Centre of Excellence helps the food industry achieve the perfect consistency for their products. 

Texture is big business and the science of food structure even has its own 'ology: food rheology. But the professionals know all too well that, while the sensory spotlight may fall on flavour when we're savouring a mouthful, get the texture wrong and it's game over – we'll reject it outright.

Texture Analysis in Action: the Eye Shadow Test

The EYE SHADOW TEST uses standard Cylinder Probes P/2 – P/6 to perform a puncture test on the pressed tablet form of eyeshadow, which is today probably the most popular form of this product.

An essential purpose of binders, and other raw ingredients, is to provide stability to the tablet to prevent it from crumbling, flaking and dusting both during shipment and use. This property is judged by measuring the hardness or ‘cake strength’ of the tablet by penetration tests.

Gels and Films Texture Measurement and Analysis

The measurement of gel strength and film properties is of widespread interest in the manufacture of pharmaceutical, medical and cosmetic products. 

Gel strength is a measure of the ability of a colloidal dispersion to develop and retain a gel form. Other gel properties such as elasticity and rupture force of, for example, pectin, gelatine, agar etc. are important in the development of such products as coronary stents where hydrogel polymers are selected due to their soft, rubbery nature which gives them a strong, superficial resemblance to living, soft tissue.