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

Tuesday, 18 April 2017

Texture Analysis of Surimi Products: 3: Elasticity


Shellfish has a characteristically chewy texture; to create a convincing comminuted product, manufacturers need to imitate this. 


In texture analysis terms, chewiness is measured by elasticity. High elasticity produces an item with a rubbery consistency (Figure 7) whereas low elasticity creates an undesirably brittle product.