Jo Smewing

Stable Micro Systems, Vienna Court, Lammas Road, Godalming GU7 1YL, UK. Tel. +44 (0)1483 427 345 Fax +44 (0)1483 427 600
E-mail sales@stablemicrosystems.com. Web www.stablemicrosystems.com

Introduction

It's a fact - consumers are demanding. Unfortunately, the more work is done to cater for our demands, the more demanding we become. We want our food to taste and feel great, but we want to prepare and eat it with minimum effort. Ah yes, and don't forget - we'd also like it to be healthy please. Every day manufacturers are striving to create the optimum food product for consumers, one that will fulfill each corner of the perfect food triangle: taste, convenience and health. Throw texture into the mix and the perfect food triangle actually becomes the perfect food square - then you've got a real job on your hands.

The texture of food products is key to consumer satisfaction, and can have a significant influence on food sampling, buying and repurchase. Unfortunately, in the quest for the perfect product, good texture can often be compromised. As manufacturers look to improve the health and convenience proposition of their products, new ingredients are added, and some of the more traditional, and less healthy, components are reduced or removed.

Any formulation change, be it the addition of a functional ingredient, or the removal of unwanted fat or sugar, can have an adverse effect on food texture, which can significantly reduce a product's appeal. Analysing texture provides an effective way to monitor the results of formulation changes, allowing manufacturers to highlight inconsistencies and adjust formulations accordingly.

A firm favourite with functional food manufacturers

Because of its adaptability, texture analysis has become commonplace throughout the food industry in western Europe and the United States. Texture analysers can now be found in food laboratories at dairies, confectionery manufacturers, snack factories, bakeries and many more.

Texture is defined in many ways: hardness, cohesiveness, consistency, springiness, adhesiveness, fracturability, extensibility and crispness. Major food companies routinely apply texture analysis techniques both in new product development and as part of quality control in finished processed foods.

Retaining pleasure whilst reducing fat

In the flourishing low fat and reduced-calorie food markets, texture analysis has become increasingly important. Fat is the ingredient often responsible for the pleasant "mouthfeel", or texture in the mouth, in products such as cheese, creamy dips and dairy desserts. In their pursuit of a healthier diet, consumers are increasingly opting for products relatively low in fat, which, by definition, have often lost part of their textural appeal, as they can become watery (in the case of dips) or too firm (in pâtés, for example), and can also suffer from a loss of flavour.

Texture analysis enables manufacturers to assess the impact of fat reduction and select the ingredient, or the process, which best restores good mouthfeel.

Add functionality… take nothing away

Over the past decade, there has been increased media interest in our diet and the typical nutritional deficiencies that are affecting the modern day consumer. As a result, a constant stream of new 'super' ingredients is emerging, claiming to help promote weight loss, increase energy, lower cholesterol or tick any number of other boxes on the long list of desirables. Manufacturers are regularly incorporating these ingredients into their product lines, in an attempt to increase value proposition and boost sales.

In the midst of this, a new generation of 'added value' yoghurts has emerged, containing functional ingredients to entice the health conscious consumer. These ingredients can significantly alter the consistency of the end product. Analysis of the textural properties of yoghurt during product development will demonstrate the extent of these effects and allow manufacturers to identify formulation weaknesses.

Stable Micro Systems' forward extrusion cell measures the compression force required for a piston disc to penetrate the yoghurt and extrude it through an outlet in the base of a sample container. The size of the outlet will depend on the consistency of the sample. This test can also be performed in reverse, with the back extrusion rig, which extrudes the product up and around the edge of the disc. Results from both tests provide an accurate measurement of consistency, allowing manufacturers to create optimum product formulations.

Conclusion: precision engineering for quality

With demand for healthy and convenient food products growing daily, manufacturers are faced with a competitive environment, in which they must work hard to stay on top. Texture analysis instrumentation provides a reliable, accurate and effective way to assess the textural quality of food products and ensure consumer satisfaction. With such a wide reach, and such a vast range of test fixtures and methods, texture analysis always has a place - from biscuits, breads, and pasta, to cheese, fruit and even chewing gum. In the attempt to create products that will fulfil all four desired aspects of the 'perfect food', texture analysis can be a manufacturer's greatest ally.

About Stable Micro Systems

Stable Micro Systems is an innovative designer and manufacturer of instruments for materials testing in the food, pharmaceuticals, chemicals, personal care and other manufacturing industries.