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Peanut Butter Flow

The Application

Three samples of a peanut butter based product were submitted to determine how to measure their flow characteristics. The product samples were marked good, dry, and wet.

 

 

Problem

The customer wanted a way to determine how the peanut butter would react during processing prior to actually making the finished product. The problem was product that was too wet (soft) would not hold shape, and product that was too dry would crumble. The texture of the product needed to fall within a given range to reduce the generation of unusable product and production delays.

 

Solution

Before testing, samples were allowed to equilibrate to room temperature (about 72 F°). A given amount of product was weighed and formed into a ball shape for each test replication. The samples were then “Back Extruded” using a piston smaller than the container holding the sample. All testing was done using the TMS-Pro Analyzer at a speed of 100 mm/min. As the plunger moved down, the peanut butter flowed up and around the compression piston. The samples were compressed to a distance of 10 mm from the bottom of the container. The force required to deform the product gives a good indication of the way a semi-solid food will move and behave under process conditions.


 

Benefits

  • Better understanding of how the product will act in processing
  • Eliminates the downtime and rework associated with processing an off- spec ingredient
  • Overall improved quality of the product

Trusted by customers across the world

Our experience with FTC has been more than satisfactory, not only for the quality of the equipment you’ve got but for the post selling service that has proved to be excellent.

Any problem that we had, it took nothing more than a simple mail or phone call to have your immediate answer. We want to thank you very much for the quality of service provided.

 

 

Gonzalo Moraes, Arrozur S.A. Montevideo – Uruguay

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/

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/