The reports listed below are written by the food scientist at Stable Micro Systems. All the reports are available as part of the Texture Expert software packages Help system. If you would like to see any of these application studies and you do not have the Texture Expert software or your version does not have the required study then e-mail app.support@stablemicrosystems.com and quote the Reference number. Remember to provide your company name and return address or fax details.
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Product & |
Application Area and Study Titles |
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Baking Fats |
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MAR3/FE3 |
Comparison of spreadability/firmness of two margarine types by ability to extrude through a 3mm hole |
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Biscuits/Cookies |
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BIS1/P2 |
Comparison of the hardness and fracturability of shortbread and ginger nut biscuits by penetration with a cylinder probe |
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BIS2/KB |
Hardness measurement of biscuits by cutting |
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BIS3/KB |
Comparison of resistance to cutting of chocolate coated wafer biscuits by a knife blade from two different manufacturing batches |
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BIS4/3PB |
Measurement of the hardness and resistance of cookies to bend or snap |
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Biscuit Dough |
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BIS5/P6 |
Measurement of the hardness of biscuit dough by penetrating with a cylinder probe |
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Bread Crumbs |
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BRD1/P35 |
Firmness measurement of breadcrumbs by compression with a cylinder probe |
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Bread |
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BRD2/P36 |
Determination of bread firmness using the AACC (74-09) Standard method |
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Bread Dough |
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DOU1/KIE |
Extensibility of dough and measure gluten quality |
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DOU2/DSC |
Measurement of dough stickiness |
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DOU3/P50 |
Proving force of dough due to yeast performance using a cylinder probe |
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Cakes |
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CAK1/P36R |
Measurement of the firmness and springiness of cakes held for three storage times |
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PAN1/P36R |
Determination of softness (firmness) of Panetone and Sponge Cake using the AACC (74-09) Standard method (originally developed for bread firmness) |
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Croissants |
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CROI1/KB |
Firmness measurement of croissants by cutting |
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Croutons |
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CRT1/OTC |
Assessment of crunchiness of croutons after holding in boiling water for 3 minutes |
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Gluten |
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DOU1/KIE |
Extensibility of dough and measure gluten quality |
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Pancakes |
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PAN1/TPB |
Comparison of biaxial extensibility of two types of pancakes |
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Panetone |
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PAN1/P36R |
Determination of softness (firmness) of Panetone and Sponge Cake using the AACC (74-09) Standard method (originally developed for bread firmness) |
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Pastry |
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PTY1/TPB |
Comparison of biaxial extensibility of three types of pastry |
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Tortillas |
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TRT1/TG |
Comparison of uniaxial extensibility of two brands of wheat flour tortillas |
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TRT2/TPB |
Comparison of biaxial extensibility of two formulations of wheat flour tortillas |
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Cereal Bars |
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CER1/KS5 |
Comparison of hardness of cereal bars by shearing |
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CER4/KS5 |
Comparison of hardness of 'crunchy' vs. 'chewy' cereal bars by shearing |
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Breakfast Cereal |
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CER2/OTC |
Comparison of hardness and crispness of puffed rice cereal by bulk compression |
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CER3/OTC |
Comparison of 'bowl life' as indicated by the hardness and crispness of 3 types of breakfast cereals after immersion in milk |
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Boiled Sweets |
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BSW1/P2 |
Measurement of the hardness and fracturability of boiled sweets by penetrating |
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Caramel |
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CRML1/P075S |
Measurement of hardness, stickiness and stringiness properties of caramel using a 0.75" spherical probe |
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Chewy Confectionery |
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BSW2/P6 |
Measurement of the hardness and stickiness of chewy confectionery by penetration |
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Chocolate Filled Caramel |
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ECL1/P2 |
Comparison of hardness of 5 different sample formulations by penetration |
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Chocolate Spread |
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SPRD2/SR |
Comparison of spreadability/firmness of chocolate spread at storage temperatures of 5°C and 20°C |
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Chewing Gum |
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GUM1/CKB |
Exterior and interior hardness of 3 brands of chewing gum dragees using a craft knife |
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GUM2/KIE |
Comparison of tensile properties of chewing gum strip tested at different temperatures |
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GUM4/P2 |
Comparison of the hardness of 2 types of rubber base pellets by penetration with a 2mm cylinder probe |
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GUM5/P2 |
Comparison of the hardness of 2 types of chewing gum pellets (with and without coating) by penetration with a 2mm cylinder probe |
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GUM6/TG |
Comparison of uniaxial extensibility of chewing gum bones |
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GUM7/3PB |
Measurement of the hardness and resistance of chewing gum sticks to bend/flex |
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Fondant |
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FON1/P4 |
Comparison of the acceptability (firmness) of four fondant batches by penetration |
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Gummy Confectionery |
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SWT1/P35 |
To investigate the firmness and springiness of gummy confectionery |
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Lemon Curd |
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SPRD3/SR |
Comparison of the spreadability/firmness of luxury and economy lemon curd |
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Marmalade |
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GEL4/P1R |
Measurement of gel strength, rupture force, brittleness/elasticity and adhesiveness of a marmalade formulation |
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Syrup |
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SYR1/P35 |
Comparison of surface stickiness and stringiness of syrup, honey and treacle |
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Butter & Margarine |
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BUT1/WC |
Comparison of cutting force of butter and margarine using the wire cutter |
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MAR1/P5 |
Measurement of firmness of margarine |
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MAR2/45C |
Measurement of firmness of margarine ('Traditional' penetrometer test) |
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MAR3/FE3 |
Comparison of spreadability/firmness of two margarine types by ability to extrude through a 3mm hole |
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MAR4/SR |
Spreadability/Softness of Margarine |
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Cheese |
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CRC1/P5 |
Comparison of softness of full-fat and low-fat cream cheese |
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CRC2/45C |
Comparison of softness of full-fat and low-fat cream cheese |
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CHEE2/SR |
Spreadability/Softness of cheese spread |
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CHE3/P1S |
Comparison of the firmness and stickiness of two brands of cheese spread triangles |
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CHEE1/FW |
Comparison of hardness and brittleness of four types of hard cheese using the Fracture Wedge Set |
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CHE4/WC |
Measurement of cutting force of processed cheddar cheese using the wire cutter |
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CHE5/P1S |
Comparison of the hardness and stickiness of full-cream spread, cream-cheese spread, cheese triangles and processed cheddar cheese |
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Mayonnaise |
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MAY1/P25 |
Comparison of penetration forces and consistency of full-fat and low-fat mayonnaise using a cylinder probe |
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MAY2/BEC |
Comparison of consistencies of full-fat and low-fat mayonnaise by back extrusion |
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Mousse |
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MOU1/P25 |
Comparison of penetration forces and consistency of full-fat and low-fat chocolate mousse using a cylinder probe |
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Yoghurt |
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YOG1/BEC |
Comparison of consistencies of full-fat and low-fat yoghurt by back extrusion |
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Apples |
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APP1/P75 |
Measurement of the bruising potential of apples by continual static compression |
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Beans |
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BEA1/OTC |
Comparison of firmness and total extrusion force of baked bean by bulk compression |
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Corn |
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COR1/KS |
Comparison of two varieties of canned by shearing |
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COR2/VB |
Firmness of hydrated sweetcorn |
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Grapes |
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GRP1/P2 |
Measurement of skin puncture strength of grapes by penetrating with a 2mm cylinder probe |
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Olives |
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OLV1/KS |
Measurement of firmness of olives by bulk shearing using a Kramer Shear Cell |
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Peaches |
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PCH1/BS |
Measurement of the firmness of peaches by shearing |
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Peas |
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PEA1/MPT |
Measurement of the firmness of peas |
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PEA3/KS |
Comparison of two varieties of canned peas by shearing |
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Pears |
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PEAR1/P2 |
Firmness or 'Bioyield Point' measurement of pears by probing |
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Peppers |
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PEPP1/P3 |
Skin puncture strength of different coloured peppers using a cylinder probe |
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Potatoes |
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POT2/KB |
Shearing force of potato after different cooking times using a knife blade |
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POT3/OTC |
Comparison of total extrusion force of four potato salad varieties by bulk compression |
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POT4/OTC |
Measurement of firmness and total extrusion force of instant mashed potato by bulk compression |
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Raspberries |
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RSP1/OTC |
Comparison of firmness and total extrusion force of fresh and 'quick frozen' Raspberries by bulk compression |
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Strawberries |
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STR1/OTC |
Comparison of firmness and total extrusion force of fresh and tinned strawberries by bulk compression |
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Tomatoes |
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TOM1/KS5 |
Comparison of firmness of 5 types of diced tomatoes canned in calcium/water using a Kramer Shear cell |
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Packaging Film |
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PCKG1/FR |
Comparison of stiction and friction of two packaging sheet types using a friction rig (based on ASTM D1894) |
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PCKG2/FR |
Comparison of stick-slip and friction of three foam types using a friction rig |
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Packaging Seals |
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SEAL1/TG |
Measurement of seal strength of ribbed heat-sealed foil packaging |
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PEEL1/PS |
Measurement of peel strength of a container lid seal using a Peel Strength Test Rig |
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Draught Ale |
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ALE1/P75 |
Comparison of foam strength of three types of draught ale |
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Gelatine |
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GL1/P05R |
Determination of bloom strength as a means of monitoring effects of quality, concentration and processing methods of gelatine |
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GL5/P05R |
Determination of bloom strength of gelatine according to the International Standard (ISO 9665 Adhesives - Animal glues - Methods of sampling and testing.) |
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GL4/P05 |
Determination of gel strength (Bloom Value) of gelatin according to the Gelatin Manufacturers Institute of America (GMIA) testing standard |
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Gluten |
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DOU1/KIE |
Extensibility of dough and measure gluten quality |
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Lactose |
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LAC1/P25 |
Hardness measurement of lactose agglomerates by compression with a cylinder probe |
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Pectin |
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GL3/P05R |
Comparison of rupture force and brittleness/elasticity of three gel formulations as a means of monitoring effects of quality, concentration and processing |
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Chicken |
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CHIC1/KS |
Comparison of shearing force of diced vs. sliced chicken breast |
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CHIC2/KS |
Measurement of the firmness/toughness of chicken nuggets using a 5-bladed Kramer Shear Cell |
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Ham |
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HAM1/KS |
Comparison of shearing force of canned formed vs. reformed ham using a 5-bladed Kramer Shear Cell |
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Pate |
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PAT1/P10 |
Comparison of firmness of full-fat and reduced-fat pate |
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Prawns |
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PRAW1/KS |
Measurement of the firmness of prawns using a 5-bladed Kramer Shear Cell |
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Sausages |
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SAU1/WBB |
Cutting force of hot dogs using a Warner-Bratzler Blade |
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SAU2/WBB |
Comparison of cutting force of frankfurters vs. chorizo sausage using a Warner-Bratzler Blade |
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Surimi |
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SUR1/KB |
Comparison of the cutting strength of two different types of surimi using a knife blade |
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SUR2/P5S |
Comparison of the firmness of different types of surimi using a spherical probe |
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Gnocchi |
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GN1/P100 |
Firmness comparison of two brands of gnocchi by compression |
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Lasagne |
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PTA1/3PB |
Comparison of breaking stress/strength of 3 types of dry lasagne using a three-point bend test |
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PTA4/PFS |
Comparison of pasta stickiness cooked in hard and soft water |
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Noodles |
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NOO1/SPR |
Comparison of elasticity (or 'tensile strength') of noodles |
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NOO2/P35 |
Comparison of hardness and adhesiveness of noodles using a cylinder probe |
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Pasta Shapes |
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PAST1/KS |
Comparison of firmness of four pasta types |
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Rice |
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RIC1/P35 |
Comparison of hardness and stickiness of four varieties of cooked rice |
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RIC2/P40 |
Comparison of the firmness of the rice grains of two types of rice puddings |
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Spaghetti |
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PTA2/SFR |
Determination of the breaking strength of dry spaghetti using a Spaghetti Flexure Rig |
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PTA3/LKB |
Determination of pasta firmness using the AACC (16-50) Standard method |
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Dehydrated |
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CTF1/P35 |
Comparison of hardness of pellets by compression |
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Wet Cat food |
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CTF2/OTC |
Measurement of extrusion force of cat food as indication of firmness/toughness |
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Crisps & Chips |
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CSP1/OTC |
Comparison of textural qualities of crisp samples by bulk compression using an Ottawa cell |
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DOR1/CFS |
Fracturability of Tortilla Chips |
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SNK1/KS5 |
Measure of fracturability of an extruded snack sample using a 5-bladed Kramer shear cell |
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CHIP1/MC |
Firmness measurement of chips/french fries with multiple chip rig |
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Dips |
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DIPS1/P25 |
Comparison of penetration forces and consistency of 3 types of dips using a cylinder probe |
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DIPS2/P25 |
Comparison of the penetration forces and consistency of full-fat and low-fat houmous using a cylinder probe |
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DIPS3/P25 |
Comparison of the penetration forces and consistency of full-fat and low-fat tzatziki using a cylinder probe |
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Ketchup |
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KCH1/BEC |
Comparison of consistencies of two brands of tomato ketchup by back extrusion |
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Nutrition Bars |
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CHOC2/P4 |
Resistance of chocolate nutrition bars to penetration at different shelf life stages |
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Nuts |
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NUT1/CKB |
Exterior and interior hardness of almonds using a craft knife |
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Pickle |
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PIC1/KS |
Measurement of the firmness of pickle using a 10-bladed Kramer Shear Cell |
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Pizza |
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PIZ1/PT |
Comparison of tensile toughness of oven baked and microwaved pizzas |
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Pretzels |
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PTZ1/3PB |
Measurement of the hardness and fracturability of pretzel sticks |
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Spreads |
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SPRD1/SR |
Comparison of spreadability/firmness of vegetable extract spread |
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SPRD2/SR |
Comparison of spreadability/firmness of chocolate spread at storage temperatures of 5°C and 20°C |
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SPRD3/SR |
Comparison of spreadability/firmness of luxury and economy Lemon curd |
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SPRD4/SR |
Comparison of spreadability/firmness of peanut butter (smooth) |
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GEL4/P1R |
Measurement of gel strength, rupture force, brittleness/elasticity and adhesiveness of a marmalade formulation |
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CHEE2/SR |
Spreadability/Softness of cheese spread |