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

Thursday, 21 August 2014

Texture Analysis in action: the TTC Spreadability Rig



Spreadability test using the TA.XTplus Texture AnalyserThe TTC SPREADABILITY RIG (HDP/SR*) measures the ease with which a product, such as margarine and table spread, or wax, can be applied in a thin, even layer. 

It comprises of a male 90° cone probe and five precisely matched female perspex cone shaped product holders.

The material is either deposited and allowed to set up in the lower cone holders in advance of testing, or is filled with a spatula and then the surface levelled. The sample holders can be stored in frozen, refrigerated or ambient environments before testing of the sample.


Tuesday, 19 August 2014

Maximising meat texture – 3 popular ways to test meat


Meat texture is fundamental to consumer satisfaction
A CONVENIENT CONUNDRUM

Convenience is a key driver in the purchasing decision of today’s consumers. As they become increasingly time-poor, there is a surge in demand for easy-to-prepare foods. 


This is reflected in the success of the ready meals market which has flourished throughout Europe, even in countries where the home-cooked family meal has long been traditional. Benefitting, in particular, from the growth of the ready meals sector is the meat industry. 

In their quest for convenience, consumers are disinclined to compromise on food quality, which leaves manufacturers with the difficult task of balancing the two. Products must be reminiscent of ‘home cooking’, while being quick and easy to prepare. Although taste is a big concern, a product’s texture and mouthfeel is equally important to the consumer’s overall enjoyment. Undesirable texture can significantly reduce the appeal of ready meal foods, resulting in poor sales.