Texture Analysis Professionals Blog

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

Tuesday, 23 May 2017

Using Novelty Gels in New Food Product Development

Choosing the optimum texture analysis test method to measure your new texture creations

Exciting new food textures will be among the emerging trends over the next three years, together with more ‘playful’ products for adults and more widespread use of edible packaging, according to a leading food futurologist.

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. The myriad of gelling ingredients available to formulate such texturally amazing products is endless which means there is virtually no limit to the vast variety of food products that can be configured.

Tuesday, 16 May 2017

Physical Analysis: Putting Cosmetics Packaging to the Test

The development of cosmetics for release into a competitive market is a high cost endeavour, so it would be inefficient for these high stakes products to be shipped in low quality packaging, or for the container to degrade during its shelf life.

Packaging is the first thing the customer sees in the shop so from this point of view the graphics and physical design are important to make it stand out amongst other similar products; the appearance of packages can directly affect marketing. However, the main purpose of packaging is to ensure the product arrives in a customer’s hands in perfect condition and to prevent any losses caused by shipping, handling or storage.

Tuesday, 9 May 2017

Testing packaging pouch performance

Stand-up flexible pouches are in vogue all over the world and according to experts are set to experience high growth in the future, too.

There are many reasons for this. They are attractive to consumers and easy to handle to transport, for instance. They were very much led by the squeezable baby fruit sauce packages but now when we observe the retail food shelves, we see ketchup, mayonnaise, wine, salsa, honey, juice, premixed cocktails, and a host of fluid food products in stand-up flexible pouches.

Tuesday, 2 May 2017

Hosiery put to the test!

A pair of tights is usually put on with a certain amount of stretching, and fingernails or jewellery often snags on a single thread that will turn into a run or “ladder” once the leg is applying stress to the tights. 

Additionally, a ladder may be caused during the working day, such as a snag occurring when the tights are pushed against the underside of a desk. This can greatly inconvenience the wearer as it appears unprofessional and they may not have a spare pair. It can also be expensive.

Tuesday, 25 April 2017

The Importance of Texture Analysis in Cosmetic Stability Testing

Cosmetics companies! Can you say with confidence that a product your customer buys in bulk today will have the same excellent qualities they expect from your brand when they open it in six months’ time?

If not, you need to start stability testing, pronto.

Stability testing is simply the assessment of the lasting power of a cosmetic, during which samples of it are put under different environmental conditions for a set time period, and its properties analysed. These conditions vary in light, temperature, pressure and humidity levels and are designed to imitate what the product may be subjected to during its lifetime.

Tuesday, 18 April 2017

Texture Analysis of Surimi Products: 3: Elasticity

Shellfish has a characteristically chewy texture; to create a convincing comminuted product, manufacturers need to imitate this. 

In texture analysis terms, chewiness is measured by elasticity. High elasticity produces an item with a rubbery consistency (Figure 7) whereas low elasticity creates an undesirably brittle product.

Tuesday, 11 April 2017

Texture Analysis of Surimi Products: 2: Toughness – Measurement using Cutting/Shearing Tests

Preparation processes can detrimentally affect the texture of imitation shell-fish products and affect repeat purchase decisions. 

During new product development manufacturers must consider the effect of these processes on the structure of surimi with regard to toughness. 

Tuesday, 4 April 2017

Texture Analysis of Surimi Products: 1: Introduction; Gel Strength (Stiffness)

A predominant ingredient in the Orient is fish – used both fresh and comminuted as surimi fish mince.

Made for centuries by the Japanese and thought to date as far back as 1100AD, surimi is now spreading from Japanese to Western processed foods and is used to form extruded, shaped or cooked simulated shell-fish meat products such as crab, lobster, scallop or shrimp.

To gain consumer acceptance of imitation shell-fish, the texture, flavour and appearance of fresh shell-fish must be matched as closely as possible. This has successfully been achieved by Japanese processors who produce surimi as an economic alternative to fresh fillets and imitation shell-fish which are barely distinguishable from the real thing.