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Extrusion

Yogurt texture (in pot comparison)

A processor of meat products was looking for a way to better control its outgoing product. Current methods involve simple visual inspections and are very subjective.

Yogurt texture (in pot comparison)

Using a computer-controlled texture analyzer we explain how the consumer evaluates the quality of products which are described as rich and creamy and show a back extrusion test method to measure the properties which determine this texture.

Cosmetic creme firmness

We simulate the manner in which the consumer evaluates the quality of beauty, health and well-being products such as a skin crème. Tthe consumer wants firmness, richness and silkiness, not runniness, oiliness or stickiness. This measurement can be scientifically analyzed by the cosmetic chemist to control the quality of these products; understand the effects of new ingredients; optimize processes and minimize costs.