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

Tuesday, 16 February 2016

Measuring Sauce Texture: Extrudability

One of the most recent interesting innovations in the soups market was the launch of a range of Squeeze and Stir cup soups, made from concentrated purée rather than powder. These are designed to be squeezed into a cup and mixed with boiling water.

Extrudability is the work required to push or force out (or expel) a product. For products in tubes, such as syrups and icings, removal of the contents relies upon the consumer squeezing the packaging to extrude the product.

The ability to squeeze the product out effectively is essential and the consistency of the contents of a tube or sachet is therefore fundamental to its ease of removal from the packaging when required.