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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

I have been using the TMS-Pro mechanical tester in our undergraduate biological materials property course for the past 3 years. The simple setup and operation of the TMS-Pro allows my students to focus on learning the theoretical underpinnings of mechanical properties instead of fighting with a finicky test system.

An added bonus is working with Shirl and his amazing team at Food Technology Corporation. They respond almost immediately to questions and inquiries and are always friendly and helpful. 

Jennifer (Melander) Keshwani, Ph.D. University of Nebraska-Lincoln
http://www.unl.edu/

The University of Arizona’s Nutritional Sciences Food Lab acquired a Texture Analyzer from Food Technologies about 5 years ago. The company has a great product, which is tailored to food needs. 

We have used the Texture Analyzer for both research projects and as a tool to demonstrate to students how food manufacturers can employ objective testing in product evaluation to show how differing ingredients in the same product can affect quality attributes. Its use adds another dimension to the foods labs.

Drew Lambert has been instrumental in helping with set up for testing and providing support whenever there’s a question. He has been a pleasure to work with and is always accommodating with our needs and schedules.  He has even sent us special attachments for special projects.  We couldn’t ask for a better technical support.  Thanks for a great product and great service.

Patricia Sparks, Ph.D.
Assistant Professor of Practice
https://www.arizona.edu