Measuring Sauce Texture: Sachet/Tube Content Removal

The sauce market is diverse and the number of types of sauces is growing, whilst the product definitions are blurring between countries. 

Over the past years the more traditional table sauces have developed with new flavours and different packaging, and can now be seen being used as dips and marinades – a far cry from the conservative character these products had in the past.

A large proportion of condiments  and gravy stocks are now being produced in sachet or tube portions for quick and easy use, as well as to facilitate long-term storage. For products in tubes, the ability to squeeze the product out effectively is essential and is fundamental to its ease of removal from the packaging when required.

A Sachet/Tube Extrusion Rig quantifies the force required to extrude the contents of tube and sachet style packaging and allow manufacturers to quantify the ease of removal and application of products. The rig allows the positioning of the end of a sachet or tube 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. The higher the force recorded during this test, the more difficulty a consumer would experience in squeezing out the required amount.

Sachet/Tube Extrusion Rig   Assessment of extrusion characteristics of ‘squeezable’ processed cheese

By testing the force required to extrude the contents of a sachet or tube at regular intervals over a long period of time, product developers can analyse changes in a product’s consistency throughout its shelf-life and adapt formulations accordingly. This specially designed extrusion rig, comparing force against time as shown in the graph, can alert manufacturers to a product’s suitability for packaging in this format. 

Such a test at this stage of production could spell the difference between a successful and appealing product and one which will cause waste and inconvenience. For manufacturers, failure at the last hurdle would bring disappointment and huge material losses.
Request our article The Thick (and Thin) of it which looks at the texture analysis of semisolid products.

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For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.

The TA.XTplus texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.

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