Texture Analysis in Research: Formulating for an ageing population

Scientists from Poznań University of Life Sciences have been evaluating the mechanical and sensory characteristics of selected foodstuffs for senior citizens. 

The population of Poland is one of the fastest ageing communities in Europe. Consequently, it is necessary to adapt the daily diet to these consumers’ requirements. The potential producers of food for senior citizens must allow for elderly people’s possibilities to consume meals (the structural aspect) and their nutritional needs.

Texture Analysis in Research: Meat & Meat Substitute Products

Researchers from the Institute of Food Science, Technology and Nutrition, Madrid, have been investigating ethyl cellulose and beeswax oleogels as fat replacers in meat products. 

 

The effect of storage over 28 days was evaluated by measuring physiochemical, mechanical and viscoelastic properties of both oleogels before and after storage. They used their TA.XTplus Texture Analyser to perform penetration tests. 

 

Ethyl cellulose produced more deformable and cohesive gels with greater time- and temperature- stability than their beeswax counterparts which resulted in rigid and brittle gels. Their oxidative stability, mechanical and rheological properties were very stable during the chilled storage period, suggesting that both organogels could be stored up to 15 days prior to use without significant change in their composition or technological properties. Read more

 

Exploring food texture as a tool to fight obesity

Crunch. Squish. Snap. Slurp. 

The textures and aromas of our foods trigger reactions in our brains that control how full we feel. 

As scientists continue to learn just how, some are seeking to figure out if food textures also play a role in how much we eat. There might be a reason, beyond taste, to explain why a person is inclined to inhale an entire bag of potato chips, or devour a whole plate of cookies. Even more important, the knowledge could be put to good use.

Extend your Texture Analysis capabilities and increase your testing efficiency

Would you like to employ a texture analysis system which provides multiple loading of samples and their subsequent testing with 'walk-away' time for the duration of all tests? 

 

If high volume, repetitive testing is causing a bottleneck in your operation, automating to meet critical deadlines can be a business imperative. An investment in automation can be justified for a number of reasons, all of which directly impact your laboratory's contribution to profit.

 The Automated Linear Indexing System (ALIS) enables the loading of multiple test samples prior to testing and does not require constant supervision by the user during testing. It is integrated seamlessly with a TA.XTplus Texture Analyser with quick and easy set-up and sample mounting.

Texture Analysis in Research: Medical and surgical advances

Researchers from the University of Indonesia have been investigating a TUR-P phantom for resident surgical training – a food-based design as a human mimicking model of the prostate. 

The novel model aimed to be similar to the human prostate in terms of its texture profile, sensation upon resection, and anatomical hallmarks for resident transurethral resection of the prostate training. Ten phantom designs were proposed, using broadly available ingredients and a homemade protocol. They used their TA.XT2i Texture Analyser to measure the samples’ texture profile. The study successfully developed a cost-effective model from a food-based design. Read more

How Meat Industry Leaders use Texture Analysis to get ahead of their competition

How Impossible Foods measures burger consistency with a Texture Analyser

Biochemist Patrick O. Brown, founder of Impossible Foods Inc., invented a “magic ingredient” that solves what he calls the planet’s biggest environmental problem: beef. The ingredient, made from soybean roots and genetically engineered yeast, goes into vegetarian Impossible Burgers, which are available in a growing number of restaurants in the USA.

There’s the problem of texture – nothing feels quite like ground beef. They have identified what particular protein properties are in real meat, and they’ve gone to look for plants with plant proteins that have those same properties.

Wooing the Senses through Texture

From the rise in popularity of artisan foods, to growing interest in global cultures and cuisines, consumer desire for culinary stimulation has led to a greater breadth of food ‘experiences’ being developed.

Before a consumer has even started to eat, they have an expectation of what they are about to experience and already some of their senses will have been activated. The crunch and crack from a bag of popcorn or the sight of melted oozing cheese on a freshly baked pizza are typical things that help our senses play a crucial role in how memorable, or not, the food we consume is.

The right texture can take products like French fries, yoghurt and candy-coated nuts from dull to deliciously daring. In short, if a product’s texture is wrong, consumers will notice.

How Petfood Industry Leaders use Texture Analysis to get ahead of their competition

How Mars measures the textural characteristics of petfood chews and dental products

Dental health is a growing and diverse sector in the pet industry with many new product lines in foods, dental hygiene, toys and accessories, particularly for dogs. Many oral care pet chew products are based on hard textures that require repeated chewing for efficacy. While such products may offer teeth cleaning functions, in many cases they pose risks to dogs either from physical injury such as gum injury, teeth fracture, or blockage of the digestive system.