Introduction of texture analyzer to butter spread test and its importance in food texture analysis

Texture analyzer applied to butter test

The solid butter sample was placed in a beaker, placed in an oven at 60 ° C for 2 h, completely melted into a liquid state, stirred evenly, and placed in a sample test cup (just filled the tapered portion of the test cup). The refrigerator was frozen at 0 ° C for 30 min to become a solid. Start testing with a texture analyzer

(sample map)

Test curve map:

Why do we need a texture analyzer?

The instrument analyzes the texture of the food based on the rheology of the food, ie the measurement of the deformation and flow characteristics of the material. The instrument analysis mainly simulates the movement of the oral cavity, compresses and deforms the sample, and can analyze the texture of the food. It mainly includes physical property analyzers such as food texture analyzers, viscometers, and fruit and vegetable hardness testers. Among them, the texture analyzer is widely used in the food field, and has many indicators, including hardness, viscosity, elasticity, recovery, chewiness, brittleness, and cohesiveness. Although the texture analyzer cannot fully simulate the oral motion of a person, the obtained texture parameters or indicators can well reflect the taste or texture of the food.

The importance of texture analyzers in food texture analysis :

(1) Sensory analysis of food texture is susceptible to human factors such as personal preference, personal physiological state, personal sensory threshold, etc. The results are subjective, resulting in significant impact on the authenticity, repeatability and stability of the data results. The texture analyzer is not affected by human factors and has objectivity, which greatly improves the authenticity, reliability and repeatability of the data.
(2) The texture analyzer can describe the texture of the food in a quantitative way, quantify the texture characteristics of the food, and thus provide the principle and method for discovering the perception of sensory stimulation in order to reveal the causes of various sensory stimuli. The conditions.
(3) Through the texture analyzer to study the influence of food raw material formula on the texture of the food, it can be predicted how the addition or addition of the food raw material will affect the texture of the food, and it has a lot of help for the addition of raw materials and product development.
(4) Studying the effect of food processing technology on the texture of food through a texture analyzer, predicting what effect it will have on the texture of the food after using a certain processing technique, which can be used to help adjust the food production process.
(5) Determine the texture of different batches of products through a texture analyzer, and implement automatic quality control of food production raw materials and final products.
(6) Texture analysis is used to analyze the quality of products sold on the market or products with good reputation, and provide data support and theoretical basis for us to develop new products or improve old products.

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