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

Tuesday, 1 August 2017

Temperature-Controlled Texture Analysis of Fats and Oils

Fats and oils perform a key role in defining the sensory characteristics of our favourite prepared foods. They affect the structure, stability, flavour, shelf-life, palatability, mouthfeel and visual appearance of food products.

For manufacturers to obtain the desired performance, it is important to recognise that different applications require a fat or oil product with different physical and organoleptic properties.