Texture Testing for the Gels and Hydrocolloids Sector
Gels are commonly used within the food industry as it is an extremely versatile and effectively processed ingredient. It is used as a thickener, binding agent, adhesive property, stabilizer and whipping agent among other functions. Every food sector is influenced by the use of gels in their products and cannot be easily replaced by any other ingredient.
Typical products tested include;
- Agar
- Alginates
- Carrageenan
- Gelatin
- Mixed Polysaccharides
- Pectin
- Starch Gels
- Surimi
- Tara Gum
- Xanthan Gum
Instrumental measurements are used to assess the functional properties of hydrocolloid gels. The measurement of gelatine gel strength, for example, is an integral part of its quality assessment and grading. Gel strength has been shown to directly relate to the functional performance of gelatine independent of its application.
Preparation of the sample and test conditions imposed are of critical importance and directly influence the response of the sample being tested. The importance of accuracy and reproducibility of results is compounded when we consider that the majority of hydrocolloid systems are sold based upon their functional properties.
Bloom Strength Test
A key example of standardized gel testing is the long established gelatine Bloom test. Originally established within the British Standards Method (B.S. 757:1975), this test method has since been modified by the Gelatine Manufacturers of Europe (GME).
This technique strictly defines the preparation of the gelatine sample, the test conditions (Speed, Trigger Point, Deformation, Test probe etc) and instrument specification used to make the test. The end result is an empirical test method that follows fundamental principles for standardization and control.
The principle reason for gelatine producers to establish a standardized technique is that gelatine is graded by its Bloom value, where higher values mean higher prices, hence uniformity in its quantification is critical in a world market.
Benefits
- Optimization of ingredient functionality and blend characteristics of edible gelatines for industrial markets
- Raw material control and quality payment between manufacturers, customers and processors
- Product formulation and development to gain maximum functionality from gelatine used
Accessories for testing Gels and Hydrocolloids
FTC Probes and Fixtures
The FTC product range includes all equipment for the preparation, calibration and analysis of Bloom strength.
TMS Pro & TMS Console
The FTC TMS Console and TMS-Pro texture analyzers conform directly to ISO 9665 and BS757:1975 or AOAC 23.007 recommendations for gelatine Bloom strength measurement.
The TMS Pro software's high level processing power makes detailed analysis of a wide range of other gelled ingredients and products possible.
Cylinder, Ball Probes and Blades
Food Technology Corporations range of cylinders, ball probes and blades can be used to perform compression, puncture and penetration and shearing actions to assess a wide range of gel properties;
- Adhesiveness
- Bloom strength
- Break
- Deformation
- Elastic modulus
- Hardness
- Rigidity
- Rupture point
- Stress relaxation
- Yield point
Bloom Sample Bottles (432-053)
These bottles conform to ISO 9665, GME, AOAC 1985 and BS757 standards. They are ideal not only for Bloom testing, but also testing food products, requiring a container such as pastes, viscous liquids. These bottles are available as a set of 10.
Should ideally be used in conjunction with the -TMS standard fixture table (432-243)
Bloom Sample Bottle Stoppers (432-054)
These stoppers are used in conjunction with the Bloom sample bottles in order to maintain consistent, untainted samples within the bottles and conform to exactly the same standards. Available as a pack of 10.
Dummy Bloom Strip (432-055)
The Dummy Bloom Strip is used for calibration of test measurements ensuring configuration remains consistent for every test.
