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Chewing Gum Bend Strength

Situation

Large food processor was looking for a way to control the texture of two similar products with different recipes. Current methods involved simple sensory testing.

The two products were essentially the same, the difference being the flavor. The problem was that even though the process was the same, the final texture of each was different. The different flavoring ingredient was thought to be the cause. Because they did not have an objective way to measure the differences, there was no way to confirm this.

 

Method

It was determined that using the 3-point bend fixture for testing was going to give the best results. This basically replicates the treatment of the consumer when they put the gum in their mouth.

Each sample was deformed to the same displacement. At the end of each replication, calculations of the peak force and work (area under the curve) were done.

From these two measurements and the overall picture that the graph gave, we were able to show a significant difference in the two variants of the same product.

 

Significance and Benefits

  • Allows processor to put objective numbers to their sensory data
  • Software facilitates automatic statistical analysis and objective measurements
  • Graphing function lets the user visually see where the two products are different
  • Simple and quick test

Trusted by customers across the world

My first contact with FTC was through buying texture analyzer equipment as my area of interest is Rheology. We faced a problem operating the appliance. The company tried hard to help us through the internet, but the University thought it was better to send me to the company branch located in England. I received a highly advanced training course for 10 days free of charge. They provided me with programs that operate the equipment along with the information needed.

It was a great effort and outstanding support. I would like to thank Shirl Lakeway and FTC for providing me with this opportunity and for his continuous help. Finally, I encourage researchers who are interested in the physical properties of foods and dairy to choose FTC as it is a respectable and dependable company and offers the best deals concerning prices and training with different languages, such as Arabic for the Middle East.

Professor Hoda El-Zeini, Dairy Science and Agriculture University - Cairo, Egypt
Professor
https://cu.edu.eg

As a seasonal vegetable processor, understanding crop maturity and the accuracy of this measurement is key to staying ahead of crop and knowing when to make the move from value to premium product as harvest time constraints permit.

The TU units provided by FTC give us the accuracy to work to much tighter tolerances, replacing older less accurate analogue equipment which in turn can affect final product grading and profitability.

The units are well designed, very low maintenance and are backed up with a strong support service which will allow them to provide many years of accurate, reliable service.

Colven Wilson
Technical Manager
http://www.eyefreeze.co.uk/

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