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.