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Sweetener Effect on Chocolate Texture

Situation

A confectionery processor wanted to measure the effect on the final texture of their chocolate covered mint product when using a sugar substitute in the formulation.

This processor needed a way to objectively measure the final product texture between the regular and sugar-free formulations and be able to show any differences between them.

Method

Testing was performed with a TMS-Pro Texture Analyzer, a 100N load cell and a Mini Three-Point Bend Fixture. The program was written to start at zero, run down to sense top of the product before beginning test to compensate for any difference in height of the samples, run down at 500mm/min to 25mm, breaking the candy in half, 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 covered. The more area covered by the sugar-free mint indicates it had a firmer outside coating as well as firmer inside mint filling that resisted the probe more than the regular mint product.

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

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/

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 found FTC to be an excellent partner for our company. In particular, it has been especially gratifying to work with Shirl Lakeway. Both creative and accommodating, he worked very hard with us to develop our projects.

I appreciate his commitment to our joint efforts and his open-minded approach. He and FTC have been exceptionally helpful.

Steve Antonius, Del Monte Foods
http://www.delmonte.com/