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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

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

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 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/