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

Thursday, 1 October 2015

Texture Analysis in Action: Peel Testing

Spaghetti flexure test using the TA.XTplus Texture AnalyserStable Micro Systems offers a number of alternative fixtures for testing Peel Strength.

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
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.

Click to view application videoIn 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.

Tuesday, 29 September 2015

Measuring the Texture of Added Flavours to Food

Measuring Powdered/Granulated Ingredients
Stock cubes 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.