Texture Analysis in Research: Confectionery

Three point bend test 

The food industry is flourishing at a very high rate all across the globe and might serve as a major driver for the confectionery ingredients market. 

Confectionery ingredients provide stability, texture, and various other properties, and therefore, can be used to prepare a variety of food products. 

More than 70% of consumers prefer the use of products that contain natural ingredients and therefore chose the products that claim to have no artificial ingredients. The trend for the use of clean-label products is rising due to the increase in health awareness among the consumers, and therefore, the manufacturers of confectionery products are attempting to make use of ingredients to develop innovative products that have low-fat content, low sugar content, etc. The development of such food products might attract health-conscious consumers, and thus, there might be an increase in the confectionery ingredients market.


Scientists from the University of Birmingham have been researching the development of fat-reduced chocolate by using water-in-cocoa butter emulsions. The production of low-fat chocolate represents a challenge in the food industry as fat provides the chocolate main characteristics. In this work, water-in-cocoa butter emulsions were used to partially replace fat. First, the emulsion was optimised in terms of formulation and process parameters to achieve the maximum fat replacement and the required properties in terms of droplet size, free water and thermal behaviour. Afterwards, the emulsion was mixed with cocoa powder, icing sugar and milk powder to make the full chocolate. The effects of the mixing temperature and stirring rate were investigated. They used their TA.XTplus Texture Analyser to measure the hardness of samples in terms of three point bend breaking strength. It was demonstrated that with this approach it is possible to develop a low-calorie chocolate, characterised by 40% less fat, with properties close to the full fat equivalent. Read more

Meanwhile, there are technical issues that other manufacturers are attempting to resolve: biodegradability and 3D printing.

Researchers from Islamic Azad University have been investigating the production of bio-chewing gum based on the biopolymer Saqqez, with emphasis on its biodegradability and textural properties. Commercially, chewing gum is produced based on synthetic gum base, which is non-biodegradable and remains in the environment for a long time. Accordingly, chewing gum residue can be considered as a dangerous environmental pollutant. This research was set up to develop a bio-chewing gum based on “Saqqez (Bene resin)” as the source of biopolymers. The produced bio-chewing gum was evaluated for its biodegradability (over a 20-weeks course), condition in a simulated digestive system, and textural and sensory properties; the properties were also compared with those of synthetic chewing gum. Cutting capability and Texture Profile Analysis were both examined using a Texture Analyser TA.XT 2i. The bio-chewing gum developed in this study was found to be viable as a good alternative to synthetic chewing gum due to the natural gum used in its production, as well as its good biodegradability and textural and overall acceptability. Read more

Researchers from the University of Queensland have been investigating texture-modified 3D printed dark chocolate in a sensory evaluation and consumer perception study. 3D printing of chocolate has yet to break through in the confectionery industry, partially due to substandard texture, so research and development in this area is very important. In this study, they used their TA.XTplus  Texture Analyser to perform hardness tests on samples. The results obtained from the sensory tests and consumer survey provided a useful insight into consumers' perception of 3D food printing and the 3D product’s design. This awareness will be beneficial to promote this technology in the food industry. Read more

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We can design and manufacture probes or fixtures for the TA.XTplusC texture analyser that are bespoke to your sample and its specific measurement.

Once your measurement is performed, our expertise in its graphical interpretation is unparalleled. Not only can we develop the most suitable and accurate method for the testing of your sample, but we can also prepare analysis procedures that obtain the desired parameters from your curve and drop them into a spreadsheet or report designed around your requirements.

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

The TA.XTplusC 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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