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Squishing Peas or Calibration of Tenderometers for the purpose of standardization of pea processing

Testing plain yogurt for cohesiveness & stickiness

TMS Extensibility Fixture on the TMS-Pro texture analyzer

Texture Evaluation of Cream Cheese

Texture Evaluation of Cream Cheese graph

Spreadability of margarine graph

Texture Evaluation of Canned Peaches

Texture Evaluation of Diced Tomatoes graph

Texture Evaluation of Diced Potatoes table

Texture Evaluation of Baby Carrots table

Industries Gels and Hydrocolloids Gels and Hydrocolloids Solutions

Gelatine Bloom Testing

Samples of commercial gelatine were prepared and evaluated following recommendations from the Gelatine Manufacturers of Europe (GME) Monograph 2004 and ISO 9665.

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Carrageenan Texture Properties

Hydrocolloids manufacturer wanted to measure the functional properties of their gel systems. Results were used during the development of customer blends and quality based analysis.

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Texture Analysis of Gel Caps

A pharmaceutical company needed a way to measure the force required to rupture gel capsules. The force is an indication of the thickness of the shell of the gel caps. A wall that is too thin will not hold its shape, while one that is too thick will not dissolve properly.

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