Understanding the different texture properties and their definitions is essential for anyone involved in food science, culinary arts, or sensory analysis and for the following reasons:
Sensory evaluation: Accurate descriptions of food texture are essential for sensory evaluation and consumer research. Understanding these concepts helps in designing and interpreting sensory tests.
Product development: Food manufacturers use texture analysis to develop new products and improve existing ones. Knowing how to manipulate texture can enhance the eating experience and meet consumer preferences.
Quality control: Ensuring consistent texture is crucial for maintaining product quality. Texture-related measurements help in monitoring and controlling the production process.
For food scientists and developers, understanding and manipulating texture can be the key to creating innovative, appealing products that resonate with consumers. That’s where the Texture Analyser provides the ability to measure, compare and control textures that are created and then later manufactured.
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| Stable Micro Systems' range of texture analysers |
So, let’s delve into other key texture terms and their meanings.
Textural definitions are not set in stone
The first thing to understand is that the name of the textural parameter or physical property changes depending upon the industry and sample being tested. Let’s take hardness for example:
Hardness is on the same scale as firmness and softness and is a common term when testing materials, confectionery or pharmaceutical products, whilst renamed as firmness when testing such products as fruit and vegetables and softness when related to bakery product properties.
Texture classification
Food textures are often classified into broad categories:
Crispy/Crunchy/Brittle: Foods that produce a rapid and audible fracture when bitten and quickly break apart It is often associated with fresh, raw vegetables, snacks like chips, and some types of bread crusts. Crispiness is similar to crunchiness but usually refers to thinner foods that produce a more delicate and brittle fracture. Crisp foods are often light and break into smaller, sharp pieces when bitten e.g. fried bacon, breakfast cereals.
Similarly, brittleness describes the ease with which a food breaks or shatters upon application of force. Brittle foods are often dry and break into sharp fragments.
Chewy: Foods that have a dense, resilient structure that provides resistance when bitten and require prolonged mastication before swallowing (e.g., gummy candies, caramel). Chewiness describes the texture of food that requires substantial effort to masticate.
Chewiness is related to tenderness. Tenderness refers to the ease with which a food item breaks down under pressure from the teeth. Tender foods require little effort to chew and are often associated with well-cooked meats and some baked goods. This parameter often related to bite force and is measured by the use of knife blades which imitate the action of teeth biting down on the food.
Creamy/thick consistency: Smooth, viscous foods that coat the mouth (e.g., yogurt, pudding).
Creaminess is the smooth, soft texture often associated with dairy products such as yoghurts/puddings and some processed foods such as mashed potato. Creamy foods are often rich and easily spreadable, providing a luxurious mouthfeel.
Consistency is a measure of a semi-solid or liquid food’s resistance to flow. In food texture, it describes the thickness or thinness of liquid or semi-liquid foods, such as soups, sauces, and dairy products. It is related to viscosity but this parameter is not measured in poise with a Texture Analyser. Back extrusion is the most popular way to measure this property.
Other texture properties
Elasticity: Elasticity describes a food's ability to return to its original shape after being deformed by biting or chewing. Elastic foods are flexible and can stretch without breaking, e.g. mozzarella cheese, dough.
Adhesiveness: Adhesiveness refers to the degree to which a food (e.g. chewing gum, caramel) sticks to surfaces, such as the teeth, palate, or utensils. It is a measure of how sticky or tacky a food is when chewed.
Cohesiveness: Cohesiveness is the degree to which a food holds together as a single mass rather than crumbling or breaking apart. It reflects the internal bonding strength within the food structure.
Understanding texture properties and their definitions is fundamental for anyone involved in the food industry. These attributes play a crucial role in shaping our sensory experiences and perceptions of food. By comprehensively understanding these terms, professionals can better analyse, develop, and improve food products to meet consumer expectations.
Why not request a demonstration or chat to discuss how a Texture Analyser can be applied to your product development.
These are excellent articles that have been used to summarise this article:
- Construction of a Generic and Evolutive Wheel and Lexicon of Food Textures
- Texture Profile and Design of Food Product (PDF)
- The Role Of Texture In Culinary Experience
- Food Texture and Its Perception, Acceptance and Evaluation
For further reading and detailed methodologies, consider exploring resources such as:
- Journal of Texture Studies
- Journal of Sensory Studies
- Food Quality and Preference
- Institute of Food Technologists (IFT)
These platforms offer in-depth explanations and practical tips for understanding and working with food textures.
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
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