Carrageenan Penetration Strength

Customer

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.

 

 

 

 

 

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

Trusted by customers across the world

Nestle purchased a texture system from Food Technology Corporation in 2006. Since then I have recommended the texture system to several vendors in North and Central America. Staff at FTC was able to develop a simple training manual and procedure for the texture system allowing easy training in short period of time.

From purchasing of equipment through to installation and start-up, the level of personal care and service was remarkable. Shirl Lakeway and his staff at Food Technology Corporation are patient and understanding, and are always at our disposal for any assistance. Since we bought the equipment we have had no problems and feel very secure knowing that we can count on FTC for their support and service.

Dr Mawele Shamaila, Nestle - USA
http://www.nestleusa.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

Excellent customer service. Consistently followed up and offered help without asking. Relatively low priced - provides good value. 

Easy to switch different load cells. Used it for 5 lab sessions for 68 students this semester and performed well.

 

 

Professor Jeyam Subbiah, University of Nebraska
https://nebraska.edu/