Carrageenan Penetration Strength

Customer

A 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.

 

 

 

 

 

Problem

Gel strength and functional properties of hydrocolloid gels are critical characteristics of all gelling agents. Ingredients are bought based on their functional performance, compression and penetration analysis, and behaviour in food systems. Vegan and vegetarian alternatives to traditional ingredients are required to behave in a physically-identical manner if equivalent quality is to be achieved once the seaweed-based ingredient is added to the end-product's formulation.

 

 

 

 

 

Solution

Different grades of carrageenan gel were prepared under standardised conditions for hydration, mixing, heating and setting. The gels were then penetrated to failure and functional performance measured.

  • Calculation of break load and failure properties
  • Increased understanding of gel performance
  • Quality standards set for grades of carrageenan

 

 

Benefit

  • Quality standards established
  • Functional performance of carrageenan gels measured for use in gelled systems
  • Vegan, vegetarian and plant-based formulations have quanitiably similar texture properties

Trusted by customers across the world

I have been working with FTC for the past 3 years, we bought in that lapse of time 2 texture analyzers with different probes fixtures for all kind of applications at our Monterrey Plant. We have always been able to count on the technical support of FTC who kindly answers our requests in a prompt manner and with the best disposition.

As we continue developing our process to achieve better results at our company, we will for sure rely on FTC for technical support and equipment upgrades that will deliver us the best possible results.

Claudia Rojas, Hershey Monterrey Plant - Mexico
Asst. Staff Scientist
https://www.hersheys.com

As a Meat Scientist and program leader for the University of Nevada, Reno, I need to ensure that equipment I use in my lab is reliable, durable, versatile, and accurate. For texture analysis of meats, there are many systems available in the market. Over the last 15 years of my career, I¹ve worked with many of them and had great and bad experiences with different brands.

Last year, I decided to try a different system for my lab, the TMS-Pro Texture Analyzer from Food Technology Corporation. The system has all the attributes I was expecting to conduct texture and shear force analysis in a quick and not complicated way. The customer support provided by them is outstanding and their technicians are always ready to walk me through new procedures and initial set up. If you are looking for a reliable system for food texture analysis and special customer service, the TMS-Pro is the system to go for and the Food Technology Corporation is the one that can deliver the support.

Amilton de Mello
Assistant Professor of Agriculture, Meat Science and Food Safety
https://www.unr.edu/anvs

At the University of Saskatchewan, we are the proud owners of three generations of Food Technology Corporation texture equipment, all of which are still in working condition.

We are looking forward to future innovations from FTC.

 

 

Phyllis J. Shand, University of Saskatchewan - Canada
https://www.usask.ca/