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

Tuesday, 29 January 2019

Fruit Texture: How to measure consistency of fruit preparations

Taking marmalade from a jar
The market for fruit preparations continues to grow, in large part due to their health and natural image.

The addition of fruit is immediately seen to add value, as well as sophistication, to products, from yoghurt to fresh cheese and ice cream. Consumers look for a high level of large fruit pieces, evenly suspended, with a natural texture.

Today fruit preparations are technologically advanced ingredients which can fit perfectly into the end user’s applications – sweet and viscous or low in fat, but very high in fruit content. The correct stabiliser system is also crucial for obtaining the desired texture from the fruit preparation. Modified starches, gums and gels are essential to control viscosity and texture and to guarantee the stability of the fruit preparation.