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Licorice Firmness

Situation

LicoriceA processor of candy licorice was looking for a way to measure and compare their two types of licorice product, a regular licorice and a soft licorice. Current methods involve sensorial inspections which are very subjective.

This processor did not have a way to objectively measure the difference in texture between their two products. It was important for them to know that the products’ textures were different, and by how much, because for their customers, they want to provide two different, distinct options to choose from.

 

 

Method

Testing was performed with a TMS-Pro Texture Analyzer, a 100N load cell and a Large Knife Edge. We chose this shearing probe to replicate someone biting into the licorice with their front teeth. The program was written to start at zero, run down to sense top of the product before beginning test to compensate for the difference in height of the samples, run down at 350mm/min to 7mm, then return back to zero. The graph to the right shows a vast difference in firmness by the peak forces as well as the area. The regular licorice was more resistant to the knife edge thus the steeper upward slope and higher forces while soft licorice was very soft and did not give as much resistance.

 

Significance and Benefits

  • Quick and easy test that gives repeatable, objective results that are nearly real time with the processing
  • Allows for more concise control of textural attributes of the product
  • Reduces the possibility of downtime due to a product that does not meet quality standards

Trusted by customers across the world

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/

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/

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/