You scream, I scream, we all scream for frozen confectionery product testing!
Wondering how texture analysis can benefit your team?
Summer is here and it’s hot. With ice cream, sorbet, and popsicles on our minds, SMS has satisfied our cravings (temporarily) with an interesting blog post on the science behind gelato and ice lollies (popsicles here in the US). If that doesn’t cool you down, get the scoop on ice cream testing here on our blog.
Want to find out more about testing ice cream and other frozen confectionery products with our texture analyzers?
Request our Dairy Products ApplicationOverview to see the wide range of applications that the TA.XTPlus can test.
Use our application study request form to see how to test the following with your texture analyzer: Cream cheese, ice cream, spreadability, strawberries, cherry pie filing, tofu, fruit preserves, fruit fillings, ice cream tested with a knife blade, and ice tested with a multiple puncture probe.
Check out the work of Bruce Tharp’s recent book “Tharp & Young On Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology” and his excellent short course “On Ice Cream.“
Visit our dairy industry papers section on our website for a list of papers on ice cream and more.