Measuring Sauce Texture: Consistency and Cohesiveness

Back extrusion test for assessment of consistency

TESTING HOMOGENEOUS SEMI-SOLIDS: e.g. syrups, caramel, thick gravies, table sauces, ready meal sauces.

There is now diversity and new opportunities in formulating “table sauces”, both sweet and savoury, with a wide variety of flavours, rheological and textural properties which can be obtained or modified using different types and concentration of ingredients.

By controlling formulation and processing, a wide range of physical properties can be produced. In describing the consistency of foods, terms like “mouthfeel”, “body” and “stringiness” can all be understood and require a method for measurement.