Application Studies / Comparative Analysis of Nut-Based and Plant-Based Butters

Comparative Analysis of Nut-Based and Plant-Based Butters

Industry:

Food

Attributes measured:

peak force

adhesion

total adhesive work

stringiness

Background

This application study examined the firmness, adhesion, and cohesion of various nut butters, including almond, sunflower, and a plant-based alternative. The TA.XTPlus Connect, Exponent software, TA-45L Incisor Knife Blade, TA-425 Spreadability Rig, and TA-280 Pure Cohesion Rig were used to compare various samples. The findings highlighted significant differences among samples, with notable texture changes observed pre- and post-oil reincorporation, offering insights into product consistency and brand-specific textural profiles.

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