Texture Testing for the Confectionery Sector

Confectionery is one of the most diverse sectors when it comes to variations in texture. It is unique as the texture has been deliberately designed by food technologists to meet consumer requirements and market expectations. The range of ingredients and formulations available means there is virtually no limit to the variety of finished confectionery products that can be produced.

Getting the texture consistency right can, however, be a challenge when combining different ingredients and altering production methods to optimize the quality of new products. Continual innovation in this sector increases the risk of products failing quality standards or not performing as expected.

Texture Measurement Solution

Texture measurement provides the solution by putting values to traditionally subjective characteristics of foods. An FTC texture analyzer used in conjunction with an appropriate fixture imitates the actions undertaken by a person when they consume the food. Using force measurement, it is possible to generate data regarding the mechanical properties of foods, such as deformation and flow to evaluate the changes of texture between product formulations or assess the consistency of products.

Measuring product formulations can help to;

• Maintain consistency
• Predict finished product quality
• Critically evaluate new product concepts
• Evaluate and maintain high production standards

Applications for the Confectionery Sector

Finding the right test

As confectionery has such variable properties and structures, a wide range of texture test techniques can be used to measure its textural characteristics. The ideal way of choosing a test method is to consider how the product is handled by the consumer in order to replicate those conditions e.g. stretching, breaking, bending, cutting or squashing the product. * Back Extrusion * Bulk Analysis * Multiple Point Analysis * Penetration * Shearing * Compression * Breaking

Back Extrusion

Back extrusion is an ideal method for measuring the flow and consistency of pastes and liquids Used for softer foods such as pastes and liquids, which can be tested in their own packaging. Viscous liquids and semi-solid liquids are displaced in a controlled manner in order to assess characteristics such as flow, thinning and thickening, consistency, viscosity, adhesiveness and spread ability. Application examples include; * Comparisons between low fat and full fat chocolate spread * Assessing different formulations of fillings * Extrusion force of caramel as process indicator

Bulk Analysis

Measuring small particulates, such as meringue is much more accurate in bulk form. Where measurement of one sample is either not practical or would not adequately represent how the consumer handles the product, it is possible to assess the sample in bulk form.

The Kramer Shear Cell faithfully reproduces the actions of consumption by shearing, compressing and extruding the sample, measuring them together and providing increased reproducibility in a highly variable product. Application examples include; * Measuring confectionery ingredients such as honeycomb, meringue and biscuit pieces * Crunch testing of malt ball inclusions

Multiple Point Analysis

Used to test multiple points on one sample where texture and form may vary considerably from one area to the next to measure properties such as firmness, gel strength and maturity. Application examples include; Measuring the consistency of filling in nougat bars Assessing the softness of gum

Penetration

Use small cylinders for measuring smaller confectionery samples Small cylinders, balls, needles and cones are used to penetrate into a samples surface imitating biting in the mouth. Application examples include; * Measuring internal hardness of soft center fillings * Penetrate toffee piece to measure hardness and stickiness characteristics * Evaluate shattering and friability properties of brittle sweets

Shearing

Slice through nougat to measure average hardness from its cross-section. Cross-sections of samples can be evaluated by slicing through them with blades and wires imitating the actions applied by the front incisor teeth. Attributes assessed include bite strength, cook quality, tenderness and toughness.

Depending on the blade geometry, many actions are performed on the sample, including shearing, tearing and compression. Product texture variations are measured by slicing through the whole sample. Application examples include;

• Measure bite profile of confectionery bars
• Cut through nougat to assess formulation change
• Evaluate the crispiness of sugar coatings

Compression

Use compression on marshmallows to assess their springiness Squashing solid and self-supporting samples enables a number of textural properties to be evaluated, including hardness, stickiness, springiness and fracturability. It is recommended to use a compression probe with a greater surface area than that of the sample being tested. Application examples include; * Performing texture profile analysis on marshmallows and gummy sweets * Optimizing formulation and consistency of tablet sweets *Crush force of high boiled sweets

Breaking

For larger bars or sheet type confectionery products, the three point bend is an ideal method for determining break strength. This test measures the fracture properties of brittle solids that have a bar type structure. Supported at either end, a force is applied at the center by a knife edge until failure occurs to ascertain break strength, or until deformation to a specified point is reached to measure flexure properties.

Application examples include; Break strength determination for products such as chocolate bars

Tension

Measure the elasticity of gums and laces using a tension test Samples are stretched until they break at their weakest point to measure characteristics such as break resistance and elasticity. Application examples include; * Stretching gum to assess extensibility