Texture Analysis in action: the Kieffer Dough and Gluten Extensibility Rig

The KIEFFER DOUGH & GLUTEN EXTENSIBILITY RIG (A/KIE) was invented by Dr. Kieffer at the Kurt-Hess Institute, Munich, as an improved method for the accurate determination of dough and gluten extensibility.

Parallel tests of dough and gluten can reveal particular characteristics arising from homogenisation, long relaxation times or from adding oxidants, salts, emulsifiers or enzymes.

It’s time to perform Textural Magic! Part One

An introduction to Culinology, Texture and Molecular Gastronomy

Molecular gastronomy, originally a term coined to describe the scientific study of food and cooking, is now more associated with innovative modern cuisine.

Successful chefs have realised that to be at the top of their game they need to create new culinary experiences using a combination of unusual tastes, textures and theatrical twists to give the eating experience a new multi-sensory dimension. This is enabled by a variety of new high-tech equipment, adjusted traditional preparation techniques and a handful of clever chemicals.

Whilst molecular gastronomy has been the application of scientific principles to the understanding and improvement of small scale food preparation, a recent explosion in food technology and the demand for gourmet, nutritious and unique sensory experiences has created a new career opportunity called Culinology. This blends the training of a culinary arts chef with food science and nutrition education to form an exciting new highly desirable career path.

Texture Analysis in action: Universal Syringe Rig

The innovative UNIVERSAL SYRINGE RIG* (A/USR) effectively measures the aspiration and extraction forces of syringe pistons.

The extraction force quantifies how easily the injectable material is expressed during syringe depression and material discharge. This measured force impacts patient comfort during injection and affects how the material is received when deposited under the skin.

Let's get cracking - tips and tricks for successful fracturability testing

FRACTURABILITY is the tendency of a material to fracture, crumble, crack, shatter or fail upon the application of a relatively small amount of force or impact.

It is usually displayed by a product of high degree of hardness and low degree of cohesiveness and is commonly the textural property possessed by baked goods, snacks and generally 'dry' products. 

Fracturability encompasses crumbliness, crispiness, crunchiness and brittleness. A material is brittle if it is liable to fracture when subjected to stress. That is, it has little tendency to deform (or strain) before fracture and usually makes a snapping sound.

Assessing single point fracture

Sometimes you quite simply want to measure the force to break something in the middle.  Many products exist in a solid bar form and as such their snap strength – or force to break – is of interest.

A Three Point Bend test mimics the breaking of the product in half by supporting a bar with guides positioned a suitable distance apart and pushing down centrally with a curved blade from the top. A low force is indicative of a product which requires little effort by the consumer to break whilst the distance at the break point indicates the degree of flexibility, or conversely brittleness, that the product possesses.

Texture Analysis in action: the Blade Set

The BLADE SET (HDP/BS*) comprises a Warner Bratzler blade, a reversible blade, a slotted blade insert and a blade holder. 

The reversible blade has a knife edge at one end and a flat guillotine edge at the other. In operation, the blade is firmly held by means of the blade holder which screws directly into the Texture Analyser. 

The slotted blade insert is located directly into the Heavy Duty Platform and acts as a guide for the blade whilst providing support for the product.

Application advice - comparing cutting/shearing accessories

We are often asked why there are so many different blade fixture options available from Stable Micro Systems.  

Our range of blades vary considerably in size, material, thickness and sharpness. In general they are used to measure the Bite/Cutting Force of products which in some instances can relate to their ‘Toughness’. The following guidelines may help in clarifying the potential use of each.

Texture Analysis in action: the Cheese Extensibility Rig

The CHEESE EXTENSIBILITY RIG (A/CE or A/CEA†) consists of a heat resistant vessel and double-sided fork probe. 

The vessel and fork assembly is filled with a known weight of cheese and microwaved (A/CE) or oven cooked (A/CEA) until the cheese is molten. 

A sample retaining insert is added to the vessel and the vessel/fork assembly slides into the fixture base, which is securely fastened to the Texture Analyser. The fork is connected to the load cell via a rapid locating adapter.
 

Texture Analysis in action: the Lipstick Break Strength Rig

The LIPSTICK BREAK STRENGTH RIG (A/LC) enables a cantilever test on lipstick samples.

Lipstick is a moulded, solid fatty base containing dissolved and suspended colourants having a number of technical prerequisites. An important property sought by users is that the product must not bend, crumble, crack or break during application.

Selection of the correct base ingredient quantities, for example waxes of specific melting points, is such to formulate a product with moulded stick resilience, which possesses enough rigidity to withstand firm application to the lips by the user.