Food Application Studies



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Selected Food Application Studies

TTC Application Catagories

Baked & Cereal Products
Dairy Products
Gels & Ingredients
Snack Foods
Fruits & Vegetables
Meat, Poultry & Fish Products
Pasta Products

SMS Application Catagories

Bakery Products
Cereals
Meat, Poultry & Fish Products
Dairy Products
Gels & Ingredients
Confectionary Products
Fruits & Vegetables
Pet Foods
Snack Foods

BAKED & CEREAL APPLICATION STUDIES

Crunchiness Granola Bars
American Institute of Baking (AIB) Standard Methods
AIB Standard Method for bagels
AIB Standard Method for corn & flour tortillas
AIB Standard Method for cake firmness
AIB Standard Method for cookie hardness
AIB Standard Method for hamburger buns
AIB Standard Method for muffins
AIB Standard Method for white pan bread
AIB Standard Method for cinnamon rolls
Bread Freshness
Bread Freshness - TPA Test
Bagels
Donuts
Hamburger Buns
Breaking of Cookies & Crackers
Fig Bars
Pound Cake Loaf - TPA
Corn Flakes
Bowl Life of Four Types of Cereals
Breakfast Toaster Pastries
Taco Shells - Puncture & Hinge Tests
Taco Shells - Three point Bend Test
Flour, Whole Wheat & Corn Tortillas
Tortilla Doughs
Bakery Fillings
Pizza Crust
Asian Noodles
Breakfast Toaster Pastries
Miller Short Dough Test
Oatmeal
Chemical Leavening Effect on Yellow Cakes
Granola and Sports Bars
Muffin Firmness & Elasticity
Accoustic Study of Breaking Wheat Thins
Cookies Tested Three Ways

DAIRY APPLICATION STUDIES Various Margerines & Butters - Cone Probe "A" Various Margerines & Butters - Cutting Wire "B" Butters Margarine Mayonnaise Cheddar TPA & Relaxation Cheddar & Jarlsberg Cheeses Cottage Cheese Cream Cheeses Sour Cream Whipped Cream Three Commercial Yogurts Ice Cream Cheddar Cheese - Puncture Test A Cheddar Cheese - Cut Test B Yogurt - Cycle Test Cheddar Cheese - Adhesiveness Spreadability	GELS APPLICATION STUDIES Gel Strength (bloom) Bakery Fillings Fruit Fillings Puddings Peanut Butter Strawberry Jellies Apple Newton Mix Whey Protein gel Buttercream Icing Study Various Salad Dressings Surimi Hard Gel Capsules Oral Breatch Strips (films) Icings Back Extrusion Peanut Butter with TA-33 Film Resilience and Burst Strength Instant Pudding Alginate Gel Beads
SNACK FOOD APPLICATION STUDIES Candy bars Jelly Beans Jelly Beans Puncture Sugar Sanded Jelly Beans M&M's Marshmallows Soft Gelatin Sugar Coated Candy Potato Chips Tortilla Chips Candy Corn Chewing Gum Chocolate Bars Chocolate Covered Peppermint Hard Covered Gel Candies Regular & Ripple Potato Chips, Tortilla Chips Marshmallows Fruit Roll-up type strips Sports & Granola Bars	FRUIT & VEGETABLE APPLICATIONS Almonds Apples Bakery Fillings Bananas Refried Beans Broccoli Shoestring French Fries Fruit Fillings Fruit Preserves Ketchup & Two Pasta Sauces Peaches Kosher Dill Pickles Mashed Potatoes Tofu Three Strength of Tofu from One Manufacturer Fresh Raw Vegetables -Tomatoes -- Needle & KS Diced Tomatoes Tomato Paste Fresh Raw Vegetables -Stringbeans Diced Peaches Strawberries Artichokes Cherry Pie Filling
MEAT & PASTA APPLICATION STUDIES Hot Dogs x 2 Hot Dog Cut Test Hot Dog TPA Test Bologna Cut Test Bologna TPA Test Surimi Chicken Breast w/ Knife & Warner Bratztler, Puncture probe University of Arkansas Razor Blade Shear Method Meat and Vegetable Patties Beef Warner Bratzler Beef Jerky	PASTA APPLICATION STUDIES Ziti Pasta Three Brands of Spaghetti Spaghetti and Fettuccini Using TPA Asian Noodles

MANY OTHER APPLICATION STUDIES (INCLUDING CUSTOM STUDIES) ARE AVAILABLE UPON REQUEST

SMS' Food Application Studies

(Updated 19/01/00)

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 or applications.support@texturetechnologies.com and quote the Reference number. Remember to provide your company name and return address or fax details.

BAKERY

Baking Fats
MAR3/FE3 Comparison of spreadability/firmness of two margarine types by ability to extrude through a 3mm hole

Biscuits/Cookies
BIS1/P2 Comparison of the hardness and fracturability of shortbread and ginger nut biscuits by penetration with a cylinder probe
BIS2/KB Hardness measurement of biscuits by cutting
BIS3/KB Comparison of resistance to cutting of chocolate coated wafer biscuits by a knife blade from two different manufacturing batches
BIS4/3PB Measurement of the hardness and resistance of cookies to bend or snap

Biscuit Dough
BIS5/P6 Measurement of the hardness of biscuit dough by penetrating with a cylinder probe

Bread Crumbs
BRD1/P35 Firmness measurement of breadcrumbs by compression with a cylinder probe

Bread
BRD2/P36 Determination of bread firmness using the AACC (74-09) Standard method

Bread Dough
DOU1/KIE Extensibility of dough and measure gluten quality
DOU2/DSC Measurement of dough stickiness
DOU3/P50 Proving force of dough due to yeast performance using a cylinder probe

Cakes
CAK1/P36R Measurement of the firmness and springiness of cakes held for three storage times
PAN1/P36R Determination of softness (firmness) of Panetone and Sponge Cake using the AACC (74-09) Standard method (originally developed for bread firmness)

Croissants
CROI1/KB Firmness measurement of croissants by cutting

Croutons
CRT1/OTC Assessment of crunchiness of croutons after holding in boiling water for 3 minutes

Gluten
DOU1/KIE Extensibility of dough and measure gluten quality

Pancakes
PAN1/TPB Comparison of biaxial extensibility of two types of pancakes

Panetone
PAN1/P36R Determination of softness (firmness) of Panetone and Sponge Cake using the AACC (74-09) Standard method (originally developed for bread firmness)

Pastry
PTY1/TPB Comparison of biaxial extensibility of three types of pastry

Tortillas
TRT1/TG Comparison of uniaxial extensibility of two brands of wheat flour tortillas
TRT2/TPB Comparison of biaxial extensibility of two formulations of wheat flour tortillas

CEREALS

Cereal Bars
CER1/KS5 Comparison of hardness of cereal bars by shearing
CER4/KS5 Comparison of hardness of 'crunchy' vs. 'chewy' cereal bars by shearing

Breakfast Cereal
CER2/OTC Comparison of hardness and crispness of puffed rice cereal by bulk compression
CER3/OTC Comparison of 'bowl life' as indicated by the hardness and crispness of 3 types of breakfast cereals after immersion in milk

CONFECTIONERY

Boiled Sweets
BSW1/P2 Measurement of the hardness and fracturability of boiled sweets by penetrating

Caramel
CRML1/P075S Measurement of hardness, stickiness and stringiness properties of caramel using a 0.75" spherical probe

Chewy Confectionery
BSW2/P6 Measurement of the hardness and stickiness of chewy confectionery by penetration

Chocolate Filled Caramel
ECL1/P2 Comparison of hardness of 5 different sample formulations by penetration

Chocolate Spread
SPRD2/SR Comparison of spreadability/firmness of chocolate spread at storage temperatures of 5°C and 20°C

Chewing Gum
GUM1/CKB Exterior and interior hardness of 3 brands of chewing gum dragees using a craft knife
GUM2/KIE Comparison of tensile properties of chewing gum strip tested at different temperatures
GUM4/P2 Comparison of the hardness of 2 types of rubber base pellets by penetration with a 2mm cylinder probe
GUM5/P2 Comparison of the hardness of 2 types of chewing gum pellets (with and without coating) by penetration with a 2mm cylinder probe
GUM6/TG Comparison of uniaxial extensibility of chewing gum bones

GUM7/3PB Measurement of the hardness and resistance of chewing gum sticks to bend/flex

Fondant
FON1/P4 Comparison of the acceptability (firmness) of four fondant batches by penetration

Gummy Confectionery
SWT1/P35 To investigate the firmness and springiness of gummy confectionery

Lemon Curd
SPRD3/SR Comparison of the spreadability/firmness of luxury and economy lemon curd

Marmalade
GEL4/P1R Measurement of gel strength, rupture force, brittleness/elasticity and adhesiveness of a marmalade formulation

Syrup
SYR1/P35 Comparison of surface stickiness and stringiness of syrup, honey and treacle

DAIRY

Butter & Margarine
BUT1/WC Comparison of cutting force of butter and margarine using the wire cutter
MAR1/P5 Measurement of firmness of margarine
MAR2/45C Measurement of firmness of margarine ('Traditional' penetrometer test)
MAR3/FE3 Comparison of spreadability/firmness of two margarine types by ability to extrude through a 3mm hole
MAR4/SR Spreadability/Softness of Margarine

Cheese
CRC1/P5 Comparison of softness of full-fat and low-fat cream cheese
CRC2/45C Comparison of softness of full-fat and low-fat cream cheese
CHEE2/SR Spreadability/Softness of cheese spread
CHE3/P1S Comparison of the firmness and stickiness of two brands of cheese spread triangles
CHEE1/FW Comparison of hardness and brittleness of four types of hard cheese using the Fracture Wedge Set
CHE4/WC Measurement of cutting force of processed cheddar cheese using the wire cutter
CHE5/P1S Comparison of the hardness and stickiness of full-cream spread, cream-cheese spread, cheese triangles and processed cheddar cheese

Mayonnaise
MAY1/P25 Comparison of penetration forces and consistency of full-fat and low-fat mayonnaise using a cylinder probe
MAY2/BEC Comparison of consistencies of full-fat and low-fat mayonnaise by back extrusion

Mousse
MOU1/P25 Comparison of penetration forces and consistency of full-fat and low-fat chocolate mousse using a cylinder probe

Yoghurt
YOG1/BEC Comparison of consistencies of full-fat and low-fat yoghurt by back extrusion

FRUIT & VEGETABLES

Apples
APP1/P75 Measurement of the bruising potential of apples by continual static compression

Beans
BEA1/OTC Comparison of firmness and total extrusion force of baked bean by bulk compression

Corn
COR1/KS Comparison of two varieties of canned by shearing
COR2/VB Firmness of hydrated sweetcorn

Grapes
GRP1/P2 Measurement of skin puncture strength of grapes by penetrating with a 2mm cylinder probe

Olives
OLV1/KS Measurement of firmness of olives by bulk shearing using a Kramer Shear Cell

Peaches
PCH1/BS Measurement of the firmness of peaches by shearing

Peas
PEA1/MPT Measurement of the firmness of peas
PEA3/KS Comparison of two varieties of canned peas by shearing

Pears
PEAR1/P2 Firmness or 'Bioyield Point' measurement of pears by probing

Peppers
PEPP1/P3 Skin puncture strength of different coloured peppers using a cylinder probe

Potatoes
POT2/KB Shearing force of potato after different cooking times using a knife blade
POT3/OTC Comparison of total extrusion force of four potato salad varieties by bulk compression
POT4/OTC Measurement of firmness and total extrusion force of instant mashed potato by bulk compression

Raspberries
RSP1/OTC Comparison of firmness and total extrusion force of fresh and 'quick frozen' Raspberries by bulk compression

Strawberries
STR1/OTC Comparison of firmness and total extrusion force of fresh and tinned strawberries by bulk compression

Tomatoes
TOM1/KS5 Comparison of firmness of 5 types of diced tomatoes canned in calcium/water using a Kramer Shear cell

PACKAGING
Packaging Film
PCKG1/FR Comparison of stiction and friction of two packaging sheet types using a friction rig (based on ASTM D1894)
PCKG2/FR Comparison of stick-slip and friction of three foam types using a friction rig

Packaging Seals
SEAL1/TG Measurement of seal strength of ribbed heat-sealed foil packaging
PEEL1/PS Measurement of peel strength of a container lid seal using a Peel Strength Test Rig

INGREDIENTS/GELS

Draught Ale
ALE1/P75 Comparison of foam strength of three types of draught ale

Gelatine
GL1/P05R Determination of bloom strength as a means of monitoring effects of quality, concentration and processing methods of gelatine
GL5/P05R Determination of bloom strength of gelatine according to the International Standard (ISO 9665 Adhesives - Animal glues - Methods of sampling and testing.)
GL4/P05 Determination of gel strength (Bloom Value) of gelatin according to the Gelatin Manufacturers Institute of America (GMIA) testing standard

Gluten
DOU1/KIE Extensibility of dough and measure gluten quality

Lactose
LAC1/P25 Hardness measurement of lactose agglomerates by compression with a cylinder probe

Pectin
GL3/P05R Comparison of rupture force and brittleness/elasticity of three gel formulations as a means of monitoring effects of quality, concentration and processing

MEAT, POULTRY & FISH

Chicken
CHIC1/KS Comparison of shearing force of diced vs. sliced chicken breast
CHIC2/KS Measurement of the firmness/toughness of chicken nuggets using a 5-bladed Kramer Shear Cell

Ham
HAM1/KS Comparison of shearing force of canned formed vs. reformed ham using a 5-bladed Kramer Shear Cell

Pate
PAT1/P10 Comparison of firmness of full-fat and reduced-fat pate

Prawns
PRAW1/KS Measurement of the firmness of prawns using a 5-bladed Kramer Shear Cell

Sausages
SAU1/WBB Cutting force of hot dogs using a Warner-Bratzler Blade
SAU2/WBB Comparison of cutting force of frankfurters vs. chorizo sausage using a Warner-Bratzler Blade

Surimi
SUR1/KB Comparison of the cutting strength of two different types of surimi using a knife blade
SUR2/P5S Comparison of the firmness of different types of surimi using a spherical probe

PASTA, NOODLES & RICE
Gnocchi
GN1/P100 Firmness comparison of two brands of gnocchi by compression

Lasagne
PTA1/3PB Comparison of breaking stress/strength of 3 types of dry lasagne using a three-point bend test
PTA4/PFS Comparison of pasta stickiness cooked in hard and soft water

Noodles
NOO1/SPR Comparison of elasticity (or 'tensile strength') of noodles
NOO2/P35 Comparison of hardness and adhesiveness of noodles using a cylinder probe

Pasta Shapes
PAST1/KS Comparison of firmness of four pasta types

Rice
RIC1/P35 Comparison of hardness and stickiness of four varieties of cooked rice
RIC2/P40 Comparison of the firmness of the rice grains of two types of rice puddings

Spaghetti
PTA2/SFR Determination of the breaking strength of dry spaghetti using a Spaghetti Flexure Rig
PTA3/LKB Determination of pasta firmness using the AACC (16-50) Standard method

PET FOOD

Dehydrated Cat food Pellets
CTF1/P35 Comparison of hardness of pellets by compression

Wet Cat food
CTF2/OTC Measurement of extrusion force of cat food as indication of firmness/toughness

SNACK FOODS

Crisps & Chips
CSP1/OTC Comparison of textural qualities of crisp samples by bulk compression using an Ottawa cell
DOR1/CFS Fracturability of Tortilla Chips
SNK1/KS5 Measure of fracturability of an extruded snack sample using a 5-bladed Kramer shear cell
CHIP1/MC Firmness measurement of chips/french fries with multiple chip rig

Dips
DIPS1/P25 Comparison of penetration forces and consistency of 3 types of dips using a cylinder probe
DIPS2/P25 Comparison of the penetration forces and consistency of full-fat and low-fat houmous using a cylinder probe
DIPS3/P25 Comparison of the penetration forces and consistency of full-fat and low-fat tzatziki using a cylinder probe

Ketchup
KCH1/BEC Comparison of consistencies of two brands of tomato ketchup by back extrusion

Nutrition Bars
CHOC2/P4 Resistance of chocolate nutrition bars to penetration at different shelf life stages

Nuts
NUT1/CKB Exterior and interior hardness of almonds using a craft knife

Pickle
PIC1/KS Measurement of the firmness of pickle using a 10-bladed Kramer Shear Cell

Pizza
PIZ1/PT Comparison of tensile toughness of oven baked and microwaved pizzas

Pretzels
PTZ1/3PB Measurement of the hardness and fracturability of pretzel sticks

Spreads
SPRD1/SR Comparison of spreadability/firmness of vegetable extract spread
SPRD2/SR Comparison of spreadability/firmness of chocolate spread at storage temperatures of 5°C and 20°C
SPRD3/SR Comparison of spreadability/firmness of luxury and economy Lemon curd
SPRD4/SR Comparison of spreadability/firmness of peanut butter (smooth)
GEL4/P1R Measurement of gel strength, rupture force, brittleness/elasticity and adhesiveness of a marmalade formulation
CHEE2/SR Spreadability/Softness of cheese spread

TA.XT2 Texture Application Study: Bakery Fillings Study Number 24W

We tested several types of bakery fillings on the TA.XT2 Texture Analyzer. The purpose of the study was to develop a single test to quantify the firmness, adhesiveness and stringiness of fillings. The premise of the test is that the probe in the course of maintaining a fixed force on the fillings will travel a shorter distance in firm fillings and a deeper distance in softer fillings. Measuring firmness in distance traveled is analogous to using a penetrometer. Stringiness is the distance from the probe's deepest penetration to the point during withdrawal where the product finally breaks away from the probe (Bourne, 1992; Henry & Katz, 1969). Quantifying the filling's adhesiveness and stringiness is possible only with a computerized test.

The fillings were packed into a 2 1/2" inside diameter metal pipe with open ends on each side, without regard to the precise weight of the fillings. The pipe was 2" long. The fillings were gently packed into the pipe with a knife, which was also used to level the surface. Wax paper was used to seal one end of the pipe while it was filled.

The tests were conducted using the software's adhesive test. The probe was a TA-3 1" diameter acrylic cylinder probe with a radius edge. The probe traveled at 5.0 mm/second until the filling's surface was detected at 15 grams of force. The probe then searched for and then applied 500 grams of force on the fillings for 10 seconds, after which it withdrew to 35 mm above the original detected surface at a speed of 10.0 mm/second.

All products were tested at room temperature. The below graphs are averages of six repetitions of each test.

Comparative Results: Filling "C" was visually observed to be stiffer than fillings "A" and "B", and this relationship was confirmed by the statistically significant differences in penetration distance. Filling "A" was statistically much more adhesive than fillings "B" or "C", as measured by peak force and total adhesive area of work. Filling "C" was the least stringy, and fillings "A" and "B" were similar in their levels of stringiness.