Application Studies / Peanut Butter and Nutella

Peanut Butter and Nutella

Industry:

Food

Attributes measured:

max force

peak force

cohesion

extensibility

Background

Measuring the cohesion of semi-solids is tricky, since soft or pliable materials are also difficult to grip for tensile testing. This study presents a method to isolate the cohesion of semi-solid materials from their adhesion. The method is illustrated by testing three different creamy-style peanut butters and Nutella with a prototype circular semi-solid cohesion rig mounted on a TA.XTPlus Texture Analyzer. A flat-edged knife was used to press the material into the pocket and then scraped across the surface to remove excess product.

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