Instrumental methods of assessing texture measurement can be carried out under more strictly defined and controlled conditions. Changes in ingredient levels can cause several simultaneous changes in product characteristics. A main goal of many texture profile analysis studies are devised by one or more mechanical tests with the capacity to replace human sensory evaluation as a tool to evaluate texture analysis.

The principle of a texture measurement system is to deform the sample in a controlled manner and measure its response. Imagine turning a laboratory balance upside down and pressing the balance pan down into the sample.

The force response of the sample would be shown on the digital display moving up or down depending on how far you pushed the balance into the sample – This is exactly how the texture analyser works.

Forces created during this movement are manipulated to recreate conditions that foods are exposed to when we eat them or process them. This means that we are able to directly measure and predict how a food will perform or feel. Different test applications call for different levels of technology, load capacity, robustness, accuracy and budget. The requirements of the test application directly affect the choice of instrument. For example, high-powered software driven system would be no use for rudimentary field-testing. For this reason FTC provide food technologists with 4 different levels of instrumentation to fit every test environment.

Confectionery Application

Principle
  • Stable Micro Systems
  • Rudolph Research Analytical
  • Novasina
  • 3NH Colorimeter
  • CENTEC
  • Triowin