Testing texture in reformulated food

Staying firm on sugar reduction

Already in the crosshairs of health-conscious consumers, these days sugar is frequently demonised in the media.

Legislation across the globe is mandating the reduction of sugar in a variety of products, as well as demanding clearer labelling in an effort to educate and discourage consumers. Where soft drinks began, the rest of the food industry is expected to follow. As a result, manufacturers’ need to reformulate with lower sugar content is higher than ever.

However, beyond adding a sweeter taste, the reduction or removal of sugar also impacts the texture of foods which must be addressed. Jam, for example, relies on sugar for firmness. Whether being spread on toast or added to cakes, the firmness of jam is crucial to consumer enjoyment and has a direct impact on its perceived quality.

Measuring the effect on texture of sugar reduced foods

Using a penetration test, with a Multiple Puncture Probe (Figure 9) attached to the Texture Analyser, can help measure non-uniform products like this, with repeatable results. The test punctures the sample in several regions to measure the force needed across the whole sample, as the presence of fresh fruit, for example, can mean certain areas are more firm than others.

Jam is not the only food that can find its texture being changed by a reduction in sugar. Chewing gum is another product that is often developed with a ‘sugar-free’ option, particularly due to dental health concerns, but again, replacing sugar with substitutes has wider implications for its texture. More specifically, the hardness, flexibility and stickiness of gum can all be affected by the change in sweetening agent.

For example, mannitol can be used to improve mechanical strength. Stable Micro Systems’ TA.XTplus provides the ability to test chewing gum at various stages of its life, from the initial bite to the first few chews and beyond (Figures 10/11).

Measuring through the final chew stage ensures a better understanding of consumer experience, and comparisons to gums with added sugar can clearly show the changes the formulation can cause. 

The tip of the texture testing iceberg

As consumers become more demanding and reduce further their purchases of foods containing ingredients they deem unhealthy, the need for revisiting recipes is set to grow. Understanding how these reformulations can impact finished products is crucial to minimising adverse textural effects and identifying strategies for retaining the mouthfeel people love.

Using reliable and objective measuring techniques can help to ensure products meet consumer demands for healthier food, without losing the qualities that originally captivated them.

There is a Texture Analysis test for virtually any physical property. Contact Stable Micro Systems today to learn more about our full range of solutions.

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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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