Wrigley have been using their TA.XTplus for quality control in a range of products for decades now. In addition to new product development and troubleshooting, the effects of formulation changes on chewing gum texture have also be assessed.
Innovative attachments, including forward and back extrusion cells, craft knife blades and tensile grips, are put into action to assess characteristics such as hardness, stickiness and stringiness.
Over the past two centuries, gum manufacturers have embraced materials science to produce a product that has a wide variety of benefits, from cavity protection to enhanced mental concentration.
Over the past two centuries, gum manufacturers have embraced materials science to produce a product that has a wide variety of benefits, from cavity protection to enhanced mental concentration.
However, this treat is also polluting streets, sidewalks, and buildings around the world. In an effort to solve this problem, engineers at Revolymer have employed amphiphilic polymers to develop a "low-adhesion" chewing gum that can be easily removed from surfaces, offering a more environmentally-friendly product. This innovative technology can help save millions of dollars in clean-up costs and be applied to other markets, including personal care products, paints, and coatings.
This video shows how Revolymer tests their innovative chewing gum for stickiness using their Texture Analyser...
• How Nestlé measures the surface adhesion of chocolate
• How Nestlé measures the surface adhesion of chocolate
The University of Leeds and Nestlé Product Technology Centre used their Texture Analyser to publish a paper on the adhesive properties of chocolate in the demoulding process. For quality control purposes and hence customer satisfaction it is increasingly important to apply the right processing conditions and controlling parameters, such as the time, the temperature, the moisture content and the relative humidity of the surrounding air.
The researchers investigated the influences of these factors during the cooling stage of the chocolate manufacturing process to assess the ease of demoulding. Experimental determination of chocolate adhesion to a mould was performed using a fixture specifically developed for this work, in which the stickiness was measured of a polycarbonate probe to a solidified chocolate sample to imitate the demoulding process. The results demonstrated that processing parameters like temperature, contact time and the relative humidity of the surrounding environment had a significant impact on chocolate crystallisation and solidification processes and on the adhesion of chocolate to a mould surface.
A Peltier Controlled Cabinet made it feasible to have a controlled experimental temperature range between 0° and 50°C.The hardness of the solidified chocolate samples was also measured to determine the effect of different processing conditions on the chocolate using a stainless steel cylinder probe.
• How Cargill measures the crunchiness of confectionery
When faced with the difficulty of quantifying the factors that affect customers’ satisfaction of chewing gum, Bart Cortebeeck of Cargill developed a new classification of crunchiness levels based on mechanic principles that could be monitored by a new instrument-based measuring method. These parameters – coating time, crunchiness and stability – give the opportunity to benchmark ingredient performance and match them to the desired properties of an end product.
• How Cargill measures the crunchiness of confectionery
When faced with the difficulty of quantifying the factors that affect customers’ satisfaction of chewing gum, Bart Cortebeeck of Cargill developed a new classification of crunchiness levels based on mechanic principles that could be monitored by a new instrument-based measuring method. These parameters – coating time, crunchiness and stability – give the opportunity to benchmark ingredient performance and match them to the desired properties of an end product.
"Consumers like to hear and feel a 'crunch' when they bite into coated confectionery products", explained Bart. "The crunch is a combination of auditory and tactile sensation. In that sense, crunchiness is different from hardness. Hardness is a purely physical characteristic of the product as the product is bitten into, whereas crunchiness is related to brittleness. Typically, the harder and more brittle a coating, the crunchier.
"The machine's results make it easier and more accurate to compare the performance of coating formulations obtained with different ingredients", continued Bart. "We succeeded in getting repetitive results, proving the reliability of this method across a range of applications. For manufacturers, accurate texture testing offers genuine benefits.
"Whether customers are focusing on a shorter coating time, higher product stability, or marked bulk and texture, we can use this method to devise the ideal blends of sweeteners and polyols to achieve the desired effects, with an accuracy never dreamed before".
Find out more about how Cargill uses texture analysis...
• How Mondelez measures the texture of bakery and confectionery products
'Oompa - Loompas' go hi-tech in search for the perfect Easter Egg! Bogdan Dobraszczyk, a senior scientist at Mondelez, explains how they use their Stable Micro Systems Texture Analyser to assess not just hardness and softness, but the vital crispiness of biscuits: "It measures texture, hardness, crispness, key attributes especially for snack products like biscuits. It's about trying to put some numbers on it – measuring the force."
Find out more about how Cargill uses texture analysis...
• How Mondelez measures the texture of bakery and confectionery products
'Oompa - Loompas' go hi-tech in search for the perfect Easter Egg! Bogdan Dobraszczyk, a senior scientist at Mondelez, explains how they use their Stable Micro Systems Texture Analyser to assess not just hardness and softness, but the vital crispiness of biscuits: "It measures texture, hardness, crispness, key attributes especially for snack products like biscuits. It's about trying to put some numbers on it – measuring the force."
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.
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.
No-one understands texture analysis like we do!
To discuss your specific test requirements click here...
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.No-one understands texture analysis like we do!
To discuss your specific test requirements click here...
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