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

Thursday, 10 April 2014

Measure Rupture Force


Measurement of rupture force of eggs, tablets and gel capsules using the TA.XTplus Texture AnalyserRUPTURE FORCE – the force that is required to produce a major break/rupture in a sample – can be related to the firmness and brittleness of a product. It is related to burst force – the force causing a sample to break suddenly and violently into pieces. Rupture force measurement can be crucial for such products as medical implants, which may be required to resemble soft tissue but must remain intact for the duration of their intended residence.

Several other products, such as gel capsules containing vitamins, possess bursting as a desirable property, but must withstand transport and handling before ultimately bursting in the mouth.

Tuesday, 8 April 2014

A Recipe for the Perfect Texture Analysis method

Broken egg with yolk spilling out In view of the large number of test principles and fixtures that can be used for measuring texture of food, one can easily become bewildered when faced with the problem of developing a suitable procedure for measuring its textural properties.
 

Bourne (1982) outlined a procedure to guide anyone through the necessary steps to select the correct test principle for each particular application. 

Here is our interpretation of the texture analysis method thought process, with a few quotes and guidelines from academics in the field.