The Texture Report
Official Texture Technologies' blog. A one-stop source for news in the world of texture analysis.
Wondering how texture analysis can benefit your team?
We’re pleased to announce two new food application studies for the TA.XTPlus Texture Analyzer:
Candy Corn Test
Candy Corn is closely associated with Halloween. Each fall, wide varieties of brands and flavor formulations are released. This application study reviews three techniques to measure differences in the textural characteristics of six varieties of candy corn with the TA.XTPlus Texture Analyzer and Exponent software. The brands of candy corn tested were Market Basket, Gold Emblem, Brach’s, Brach’s Apple Pie, Brach’s Caramel Apple, and Starburst Fruit Flavored.
Fig Bars Puncture Test
This application study uses the TA.XTPlus Texture Analyzer and Exponent software to puncture and analyze two different brands of fig bars: Market Basket and Fig Newton. Puncture probes can be used to create a textural cross-sectional perspective of many food items, illustrating how they are layered or structured. This method is useful for evaluating the textural profiles of products relative to competitor’s products, as well as product textures change due to different manufacturing processes, formulas, packaging, or even just the passage of time.