Snack Product Texture Measurement

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Let us show you a range of possibilities for measuring textural properties of snack products with a texture analyser.

BRAND	Stable Micro Systems
MADE IN	United Kingdom
WARRANTY	2 Years Warranty + 10 Years SPARE PARTS
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PRODUCT DETAILS

Measure a multitude of textures from raw ingredients to finished product.

Snack foods such as tortilla chips, potato crisps, corn puffs and prawn crackers have many features in common, both in their manufacturing processes, their raw ingredients and in their product characteristics. Although the final products are distinctly different in their appearance, they all tend to have low residual moisture contents and similar brittle crispy textures.

Snack foods tend to be eaten in the dry form, so that they feel brittle and crunchy in the mouth, but incorrect processing, change of ingredients/formulation and bad control of moisture control both during and after processing (e.g. during storage) will affect the product texture and may subsequently result in a loss of those sensory qualities in snack foods which consumers find to be desirable.

Texture is becoming a leading driver for taste perception in food, particularly snack products. Creating an amazing texture in your snack food will provide enormous interest to the consumer but one thing is for sure, if you’ve created a signature texture in your product you’ll want to make sure that it remains consistent.

A wide range of SNACK PRODUCT test methods is built into Exponent Texture Analyser software and will automatically load at the click of a button. We help make your testing quicker to access and the analysis of your product properties already prepared for you.

Typical measurements include: • Crispness / Fracturability • Spreadability • Toughness / Tensile Strength • Firmness • Extensibility/Elasticity • Hinge Strength • Consistency •

Over the years we’ve worked with top scientists and companies in the field to develop such fixtures as the Ice Cream Cone Support Rig, the Pizza Tensile Rig and the Acoustic Envelope Detector for the extra dimension of sound measurement.

Tortilla / PastryBurst Rig

Has been developed to perform extension and elasticity measurements on pastry and tortillas.

Crisp FractureSupport Rig

Used for Fracturability of snack foods and potato crisps by means of penetration using a ball probe.

TTC Spreadability Rig

Used for the measurement of spreadability of e.g. fats, table spreads, peanut butter.

Craft Knife Blade

Can be used to assess cutting force of e.g. nuts.

Mini Kramer / Ottowa Cell

Particularly suited to reduce the force of bulk shearing/compression of multi particle products.

Pizza Tensile Rig

The tensile force and extension to break the sample is measured and used as indication of pizza toughness.

Kramer Shear Cell

This rig performs a bulk compression / shearing test, particularly useful when trying to assess the firmness of multiparticle products of various shapes and sizes.

Ice Cream ConeStrenght

Assesses the structural strength of ice cream wafer cones under compression, simulating likely conditions of use.

Acoustic Emission andVideo Playback

Allow the collection of acoustic data during a test and the synchronisation of force data with video frames - of particular interest for the testing of brittle products.

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CONTACT US

You can contact our ABP sales engineers for detailed information about our products.

OUR PRODUCTS

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ABP from 1985 to the present;

It represents world-leading brands and is the leading company for the technology needs of the Grain, Flour, Food, Feed industry.

OUR REPRESENTATIVES

PHONE

0 (312) 397 43 30

E-MAIL

abp@abp.com.tr

0 (549) 820 09 44

PHONE

0 (312) 397 43 30

E-MAIL

abp@abp.com.tr

0 (549) 820 09 44