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

Tuesday, 8 December 2015

Checking Texture of Savoury Snacks when fat and salt are reduced

Eating a crisp
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.