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

Thursday, 19 June 2014

Measure Stringiness


Measurement of stringiness and similar properties using the TA.XTplus Texture AnalyserSTRINGINESS/SHORTNESS is the degree (distance) to which a product hangs on the probe when the probe is withdrawn. 

It is a major characteristic of mozzarella cheese or adhesives but is also commonly the textural property possessed by sauces (e.g. ketchup, dessert sauces), confectionery glazes, baked product toppings and undoubtedly, syrups. 

In the adhesive industry this characteristic is sometimes referred to as 'legging' or 'tailing', as stringiness may result in the formation of filaments or threads when the adhesive surfaces are separated. 

Tuesday, 17 June 2014

Selecting the correct TPA testing procedure


Typical Texture Profile Analysis results graph
Over the past few years Texture Profile Analysis testing has been the cause of much concern. In general, TPA is a very popular method of testing, as it provides very quick calculation of parameters which are 'believed to correlate with sensory analysis'. 

The user, however, can be almost encouraged to not think about the analysis and in so doing, accept all of the results as being true. 

The following is a set of points to consider when choosing TPA as your test procedure.