How to measure the snap, crackle and pop of your confectionery products

Taste, smell and texture have long been associated with eating enjoyment, but there is another characteristic that is yet to be fully explored: sound. From the satisfying crunch of a potato chip to the energetic snap of a chocolate bar, the sound heard when a food is handled and consumed provides vital information on its quality, both actual and assumed. Growing recognition of the intrinsic role of sound in eating enjoyment is now starting to emerge as an important trend with untapped potential and is driving a new generation of food acoustics analysis procedures designed to align product development with end-user expectations, create a positive point of difference and secure consumer loyalty.

10% more snap, 20% crispier, 10% less sticky – all of these quantitative claims need to be substantiated – enter the Acoustic Envelope Detector.

So how does sound measurement work?

A Texture Analyser stresses the product and the noise energy emitted by the sample is detected and measured by an Acoustic Envelope Detector which is attached. The resulting acoustic, force and sound (.wav) curves can be viewed simultaneously to show both the texture/mechanical properties of the tested sample and the sound profile captured during the test.

Here we show you three examples of products that produce a characteristic sound during their use or consumption – three sounds that are part of that product’s signature.

Instrumental-sensory evaluation of the texture of chewing-gum at first bite

Chewing-gums are composed of a core (gum base), a variety of sweeteners and flavourings, and by a coating consisting of polyols. This coating has the dual function of protecting the core from moisture and contributes to the sweetness, flavour and crunchiness of the product.

The qualitative characteristics of the gum base and of the coating determine the chewing-gum texture at first bite, whose evaluation provides important information to verify the quality of the product and to provide compliance with consumers’ expectations.

Ice cream chocolate coating crunch

Charles Spence (Professor of Experimental Psychology at Oxford University) tells the anecdote of the unrecognised importance of sound in work carried out at Unilever on their chocolate-covered ice cream – i.e. Magnum. When customers complained that they didn’t like bits of chocolate falling onto the floor or staining their clothes, Unilever set about changing the formulation to make the chocolate coating adhere better to the ice cream. In doing so, the distinctive cracking sound of the chocolate coating was lost and consumers complained again. It turned out that this was a signature feature of the product experience and this reaction resulted in the return to the original formulation to put back the distinctive solid cracking sound every time one of their consumers bites into this distinctive ice cream bar.

Chocolate Bar Snap

According to Oodaalolly and their sound of chocolate article, there are several reasons why you should look for, or rather listen to, a nice tight snap when you break some chocolate. First of all, it indicates proper storage; properly stored chocolate never loses its snap. The ingredients aren’t really affected, but the texture isn’t the same, and the snap isn’t as sharp. Secondly, white and milk chocolate have a gentler snap than dark or semi-sweet chocolate because their milk and butterfat content makes them naturally softer. The quantity and quality of the cocoa butter in the chocolate, how precisely the chocolate was tempered, and how finely ground the chocolate particles also affect the snap. Darker chocolate is louder chocolate because it has more cacao. Milk and white chocolate aren’t so loud because the cacao is displaced by sugar and other ingredients, meaning it’s more likely to bend than break. Low-quality dark chocolate also exhibits this trait.

Want to see more? Visit our YouTube channel acoustic playlist

Who’s been using the Acoustic Envelope Detector already?

The Acoustic Envelope Detector has been around since 2009 and in this time has been used in several patents (including one by Intercontinental Great Brands for designing confectionery having two kinds of texture) and extensively in published papers as a valuable addition to characterising products in this novel way.

Get a run through of all Google Scholar articles that include the use of this product

Read our blog post about measuring the sound of popping candy

Want to know more about measuring sound?

To get the competitive edge, you’ll need the tools to measure the results of your crispy/crunchy product development – a Texture Analyser attached to an Acoustic Envelope Detector is the solution when you’re ready to quantify your claims.

Visit the Acoustic Envelope Detector page for more detailed product information

Request an Acoustic Envelope Detector brochure

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.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.

No-one understands texture analysis like we do!

Get in touch to discuss your specific test requirements