Food Technology Corporation

Cosmetic creme firmness

Cosmetic crème firmness – quality texture for skin feel and application Using a computer-controlled texture analyzer we explain how to simulate the manner in which the consumer evaluates the quality of beauty, health and well-being products such as a moisturising skin crème. Marketing messages promise luxury and the consumer wants firmness, richness and silkiness, not runniness, oiliness or stickiness. This measurement can be scientifically analysed by the cosmetic chemist to control the quality of the creme or similar nutraceutical and pharmaceutical products; understand the effects of new ingredients; optimize processes and minimize costs. This video covers: 0:30 Introduction to the importance of sensory texture for topically applied cosmetics, nutraceutical and pharmaceutical products 1:25 Texture categories, sensory characteristics and mechanical attributes for consumer products 1:50 Consumer’s positive and negative descriptions for crèmes, creams, lotions and ointments 2:35 Selecting the test method – penetration – and the fixtures; spherical probe and support for the product’s container and the best loadcell rating for accuracy 3:50 Setting up the test program and performing the calculations automatically 4:45 Running the test, displaying the results and creating a quality assessment report 5:48 Benefits of texture testing for the crème/lotion producer; consumer satisfaction and brand loyalty

Tortilla softness and burst strength

Tortilla softness and burst strength - texture evaluation with extensibility fixture and staling performance analysis. This video covers: 0:18 Desirable properties and positive qualities of tortillas and similar products – through finger feel and handling 1:25 Texture categories, sensory characteristics and mechanical attributes for flat bread products 2:21 Selecting the test method – penetration - and fixtures – extensibility kit and spherical probe 3:25 Setting up the test program and performing the calculations automatically 4:10 Results and comparison between fresh and stale samples 5:04 Benefits of texture testing for the bakery producer

Meat Cutting Force Texture Analysis

Cutting Force of Meat, and Similar Products by Texture Testing a Hot-Dog The texture of meat is its single most influencing quality factor. Using a computer-controlled texture analyzer we explain how the consumer evaluates the quality of such a product, in this example, a hot-dog sausage. The cutting force, measured by a Warner-Bratzler shear test, is measured and the results of the peak force and work needed to completely slice are plotted, indicating tenderness or toughness. This information can be scientifically analysed by the producer to control the overall firmness of the meat product, or alternatives with a similar desired texture –chicken, turkey, fish, soya or tofu. This video covers: 0:14 Introduction to meat’s desirable sensory texture: tenderness, not toughness. 0:06 Characteristics important to the consumer in a reconstituted fresh meat hot-dog. 1:31 Sensory and mechanical attributes – measuring texture. 2:18 How a texture analyzer can measure shear resistance by simulating cut, bite and mouthfeel. 2:40 Choosing the shear method, alternative testing procedures, selecting the Warner-Bratzler fixture, setting up the hardware. 3:31 TL-Pro Software: creating the test program and performing the calculations automatically. 4:14 Performing the shear test. 4:56 Results and conclusions 5:20 Reporting and the practical benefits of texture testing for the meat (meat-free) sausage producer.

Shortbread biscuit snap test

Using our TMS-Pro texture analyzer we explain how the consumer evaluates the quality of brittle bakery products like biscuits and shortbread and show the texture snap test method. This information can be scientifically analysed by the producer to control the quality and improve the snapping characteristics of the fresh biscuit, optimizing processes and minimizing costs. This video covers: 00:00 Bakery products which snap and their quality perception by consumers 01:10 How a texture analyzer can measure shortbread snap by simulating finger-feel and breaking 01:25 Sensory characteristics and mechanical attributes for brittle bakery products 02:08 Exploring the methods applicable to simulate the consumer interaction, for all baked foods 02:30 Selecting the fixture to measure fracturability: a 3-point bend accessory 03:00 Setting up the computer’s test program and performing the calculations automatically 04:04 Results and analysis of the graphs representing fresh brittle products 04:55 Benefits of texture testing for the bakery producer – preparation, ingredients and packaging recommendations

Gelatin Bloom strength measurement

Gelatin Bloom strength is the industry standard for grading its gelling strength. Using a computer-controlled FTC texture analyzer we perform this test. This video covers: 0:12 Introduction to gelatin and its uses in food, cosmetics and pharmaceutical industries for texture 1:48 The Bloom test procedure 2:50 TMS-Pro and software: creating the test program and performing the calculations automatically 3:24 Running the test obtaining the results and analysis of the gel Bloom test 4:12 Benefits of automated texture testing for the gel supplier and final product producer

Apple crispness and ripeness texture test

Using a computer-controlled texture analyzer we test an apple for crispness and ripeness. We explain how the consumer evaluates the quality of such a fruit and show a penetrometry-based test method to measure the properties which determine the crisp texture. This information can be scientifically analysed by the fruit harvester to understand the influencing factors for fresh fruit production, optimizing processes and grading for use in other products, thus minimizing costs. This video covers: 0:12 Introduction to seasonal fresh fruit’s desirable texture: crispness as a reflection of ripeness 1:00 Sensory characteristics and mechanical attributes for crisp, ripe fruit 1:38 How a texture analyzer can measure crispness by simulating cut, bite and mouthfeel 2:32 Selecting the Magness-Taylor fixture, setting up the hardware 2:50 TMS-Pro Software: creating the test program and performing the calculations automatically 3:10 Running the test obtaining the results and analysis of the penetration test 4:00 Benefits of texture testing for the fresh fruit producer 5:00 Understanding the possibilities for the entire supply chain and all producers of foods that use fruit as an ingredient

Yogurt texture comparison - Greek style and fat-free

Using the TMS-Pro texture analyzer we explain how the consumer evaluates the quality of products which are described as rich and creamy and show a back extrusion test method to measure the properties which determine this texture. We compare a Greek style product and a zero fat alternative to scientifically evaluate the differences. This information can be used by the dairy producer to control the quality and improve the creaminess. A similar test could be applied to a cosmetic crème for richness and silkiness. This video covers: 0:10 Sensory characteristics and mechanical attributes for smooth, semi-solid dairy products. 1:10 How a texture analyzer can measure firmness by simulating handling and mouthfeel 2:22 The back extrusion test method explained 2:53 Selecting the fixtures and setting up the test program and performing the calculations automatically 3:46 Running the test, gathering the results and comparing the samples 5:10 Benefits of texture testing for the dairy producer, or pharmaceutical, or personal care product manufacture

Texture comparison of low fat and standard formulation cheese

Richness, creaminess of cheese by measuring the firmness with TMS Pro. We compare the texture of a reduced fat hard cheddar with a standard formulation. From sensory to scientific in the dairy industry. Using a computer-controlled texture analyzer we explain how the consumer evaluates the quality of hard cheeses and show a tests method to measure the firmness properties which determine the rich texture. The method compares a reduced fat formulation with a standard variety. This information can be scientifically analysed by the producer to control the quality improve the richness of the low fat product, optimizing processes and minimizing costs. This video covers: 0:15 Introduction to cheese products, texture and quality 0:51 Sensory characteristics and mechanical attributes for dairy products 1:39 How a texture analyzer can measure firmness by simulating finger feel and mouth-feel 2:10 Selecting the fixtures and setting up the hardware 2:47 Writing the software test program, creating the relevant calculations 3:35 Running the test 3:51 Results and comparison between full fat and half fat samples 4:28 Benefits of texture testing for the dairy producer

Bulk analysis of meat and veggie burgers. We compare the desired texture of each reconstituted product and demonstrate how to set up the test program and use the results to optimise the average firmness.

FTC TMS-Pro Texture Measurement System

Product overview of the Food Technology Corporation TMS-Pro computer-controlled texture analyzer. Measure and control food hardness, cohesiveness, viscosity, springiness, adhesiveness, chewiness and gumminess. This video covers: 00:13 Introduction and Overview 00:30 Features and specification 01:15 Results and Analysis Software 02:05 Reporting and Exporting 02:32 Test Capabilities and Benefits 02:52 FTC and You

FTC TMS-Pilot overview

TMS-Pilot overview video. The new affordable, portable and versatile texture analyzer from Food Technology Corporation.

Texture testing pickles for crunchiness

Using the TMS-Pro texture analyzer we explain how the consumer evaluates the quality of a pickled gherkin and show a test method to measure the properties which determine the crunchy texture. This information can be scientifically analysed by the pickle producer to control the crunchiness, optimizing processes and minimizing costs.

How to crack a chocolate Easter egg

Happy Easter from FTC! A practical guide to breaking and entering a chocolate Easter egg ...

Texture testing bread for freshness

Texture testing bread for freshness: Sensory characteristics and mechanical attributes for bread products; how a texture analyzer can measure firmness by simulating finger-feel and mouthfeel; selecting the fixtures and setting up the test program and performing the calculations automatically; results and comparison between fresh and stale samples; benefits of texture testing for the bakery producer

Happy Halloween from Food Technology Corporation - the Director's CUT! We destroy food for the purposes of good, not evil. Pass or Fail? Trick or Treat? Fresh, firm pumpkins or soft chewy candy - measure the texture, or be haunted by the ghost of quality...

A little Christmas time testing on this snowy day. In slow motion for added effect.