Texture Solutions



texture journal brookfield

Cheese Anyone?

Texture of cultured dairy products, such as cheese, is a very important characteristic to most consumers. Texture is a physical property that is usually characterized by sensory evaluation, but it may also be measured by mechanical testing…

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Food Contamination

Food service santitation is a critically important issue to everyone. One study utilized a Texture Analyzer to study the transfer of bacteria from surfaces to the food product.

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Fruit for Thought…The Snack Industry is Making Fruit Popular

Every brand is distinguished from others by a collection of physical properties, which are often firmness, chewiness, and stickiness. Compression testing is a great way to measure these properties.

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It's All About Bread

Many innovative food ingredients and new products all have one thing in common: Mouth feel is critical to consumer acceptance.

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Quick QC Test for Pretzel Filling

Stuffed or filled pretzels have become a popular snack food. This article discusses a QC test to determine the stiffness and flowability of the filling.

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Simple Method for Testing the Texture of Noodles

The preferred test mode to study noodle texture is a comppression cycle. This is preferred because is mimicks how consumers compress noodles in their mouths by chewing.

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The Latest Advance in Meat Tenderness Testing

The University of Arkansas’ Department of Food Science discovered a small-scale shear blade that is comparable to the much larger Warner Bratzler and Kramer shear blade assecories. The advantages are…

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The Role of Texture Analysis in Food Manufacturing

A question and answer with David Brookfield, President and CEO, of Brookfield Engineering.

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