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

Tuesday, 20 June 2017

Texture Analysis of your Breakfast

A satisfying breakfast sets you up for the rest of the day. It is often composed of many different components, each with a different texture, and there are many variations around the world.

An example of a widely-consumed breakfast is the “continental breakfast”, comprising of bread, cold meat, cheese, yoghurt, fruit and cereal. Regarding texture, bread should be resilient (brittleness in bread suggests staleness), ham and salami should be tender, and breakfast cheese may be soft.

Monday, 19 June 2017

Texture tricks – using Hydrocolloids to create Textural Sensations

Texture is magical. The way a food “feels” affects the way we perceive its appearance, aroma and taste. 

And while manipulation of mouthfeel can seem mysterious, many tricks can help developers create and maintain the perfect texture – be it real or illusion. The following excerpts are from an original article written by R. J. Foster, and is a gem for those interested in the incorporation of hydrocolloids and their effect on texture. 

The texture effect  
Consumers rely on texture as an indicator for many different qualities of the foods they eat. Some textures might imply a lack of freshness: carrots that are soft or limp, bread that is hard, or a stick of chewing gum that crumbles...

Texture Analysis in Sports Nutrition – Hydrating and maintaining hydration with hydrotabs

Low Tolerance Powder Compaction test of a tablet
using the TA.XTplus Texture Analyser
Hydrotabs are specifically designed sports rehydration tablets that ensure fast hydration during intense exercise. 

These quickly dissolved tablets are packed with electrolytes and are high in sodium (and usually containing other electrolytes) to further promote the hydration process.

Compact solution
Many products are produced in powder format and then compressed into tablets. Powder compaction is an essential step in the manufacturing process and it is essential to avoid products cracking during processing. 

Their liability to failure is influenced by the powder’s processing properties, such as density variations introduced during die filling and/or compaction. 

The characterisation of powder in its bulk format can enable manufacturers to predict the behaviour of the powder when compressed; however, the need for more targeted analysis of powder compaction has been identified and, as a result, the Powder Compaction Rig was developed.