Texture Analysis SolutionsMargarine Spreadability
Highlights
- Objective test to measure the sensory perception of spreadability and consistency of table spread product alternatives
- Repeatable method to grade various formulations using a software-controlled texture analyzer
- Industry-specific spreadability fixture simulating pressing on and penetrating the surface and forcing the prduct to flow
- Quantified hardness and viscosity texture correlated to butter-like quality levels of firmness, flow and body
Situation
A manufacturer of different types of margarine wanted a quantifiable, consistent way to measure and ultimately better control the texture of their different products. They specifically wanted to know the spreadability of their packaged margarine.
The manufacturer did not have a way to measure which formulations of the packaged margarine were more easily spreadable and which were not. They wanted to get a baseline standard so that they may compare different formulations to that.
Method
Testing was done using a TMS-Pro Texture Analyzer, a 500 N load cell and the TMS Butter and Margarine Spreadability Jig. The test program was set for the conical probe to come down at 100 mm/min and penetrate 5 mm into the product, then return to its starting position. The graph at the bottom shows the results graphed from the test. These results can now be used as the standard for the manufacturer. The graph indicates where a product less spreadable would be, and were a product more spreadable than the standard would be.
Significance and Benefit
- Allows for more concise control of textural attributes of the product within formulations
- Allows manufacturer to see what formulations meet QC standards and which do not
- Quick and easy test that gives repeatable and objective results
