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

Tuesday 3 March 2020

Texture Analysis in Research: Aging Population

Scientists from the National Agriculture and Food Research Organisation, Japan, have been researching compression tests of soft food gels using a soft machine with an artificial tongue. 

Easy to eat food is increasingly required in the advanced-aged society in Japan. Mechanical properties of such foods must be modified such that the foods are easily broken by the tongue without chewing. When foods are compressed between the tongue and the hard palate, the tongue deforms considerably, and only soft foods are broken. To simulate tongue compression of soft foods, artificial tongues with stiffness similar to that of the human tongue were created using clear soft materials.