Over 100 different probes and fittings are currently available to aid the food texture testing process for improved product quality and consistency
Following the addition of texture analysers to its product range, Brookfield has launched a wide range of accessories to aid the food texture testing process.
Two texture analysers are currently available.
These are the LFRA, developed by the Leatherhead Food Research Association, which is suitable for low force applications such as the gelatin Bloom test, and the QTS 25, which provides more detailed analysis ideal for the more demanding R and D environment.
Brookfield offers various probes for use with each instrument designed to enable manufacturers to examine and analyse in detail the textural characteristics of their specific products.
Over 100 different probes and fittings are currently available, along with a standard probe kit.
Custom fixtures can also be designed to hold individual products, whatever their shape, size and the texture test required.
From soft to hard, crumbly to sticky, thin to thick, the QTS 25 and LFRA texture analysers, plus their associated accessories and software, can help manufacturers maintain consistent quality and develop new products.
Brookfield texture analysers have been proven in the analysis of a huge range of food products, including: biscuits, bread, butter, cakes, cheese, chocolate, confectionery, cookies, crackers, fish, fruits, gels and gelatin, margarines, meat products, pet foods, puddings, sauces, snack foods, spreads, starches, sugar, surimi, vegetables and yogurts. The texture analysers have also been instrumental in quantifying a wide variety of subjective characteristics, such as hardness, cohesiveness, springiness, adhesiveness, spreadability, break and peel strength and consistency.
The texture profile generated by Brookfield texture analysers can be used within routine quality control procedures as a means of monitoring product consistency, or as a development tool to optimise the key textural quality attributes created by formulation or process changes.
