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

Thursday, 25 September 2014

Texture Analysis in action: the Crisp Fracture Support Rig



Crisp/chip fracture test using the TA.XTplus Texture AnalyserThe CRISP FRACTURE SUPPORT RIG (HDP/CFS*)

This rig is used to measure the fracturability of snack foods and potato crisps (known in some countries as chips) by means of a penetration test.

It allows accurate location and quick alignment of the sample and is used with the Heavy Duty Platform.




Tuesday, 23 September 2014

Texture design of Breaded and Battered Foods


Breaded goujons
Batters and breadings provide value added visual, textural and sensory appeal to a variety of food products.

Deep fat or immersion frying is one of the common food processing systems used worldwide. Frying helps to set the coating and provides additional flavour and texture to the coated product. Designing the texture of breaded and battered foods takes into consideration several important factors known to affect the final food quality. 

Important parameters include ingredients selection, employment of appropriate processes, packaging and storage or product handling after preparation or cooking. Texture design also takes into account the physicochemical effect of the process on the ingredients to achieve the desired food microstructure and hence product texture.