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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

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

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/

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/