Product category:
Viscometers and rheometers
News Release from: Brookfield Engineering Laboratories | Subject: Texture analysis accessories
Edited by the Laboratorytalk Editorial
Team on 17 December 2003
Testing the texture of food
Accessories for food texture testing can help manufacturers maintain consistent quality and develop new products
Brookfield Engineering introduces a wide variety of accessories for its QTS 25 and LFRA TA texture analysers Using various probes, manufacturers are able to examine and analyse the textural characteristics of their products
This article was originally published on Laboratorytalk on 27 Jun 2008 at 8.00am (UK)
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From soft to hard, crumbly to sticky, thin to thick, the QTS 25 and LFRA texture analysers can help manufacturers maintain consistent quality and develop new products.
Some typical parameters which can be measured include hardness, cohesiveness, springiness, adhesiveness, spreadability, break and peel strength, and consistency.
Typical food applications include biscuits, bread, butter, cakes, cheese, chocolate, confectionery, cookies, crackers, fish, fruits, gels and gelatin, margarines, meat products, pet foods, puddings, sauces, snack foods, spreads, starches, sugar, surimi, vegetables and yoghurt.
Over 100 standard probes and fittings are available for specific texture application analysis.
A standard probe kit is also offered.
Custom fixtures can be designed to hold products of all shapes and sizes and to perform a variety of texture tests to maximise the value of an analysis. Request a free brochure from Brookfield Engineering Laboratories ...
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