Application Note

Texture Analysis Of Health Bars And Confectionary Products

Source: AMETEK Brookfield
Texture Analysis Of Health Bars And Confectionary Products

This Application note will show how viscosity is evaluated with either a Viscometer or Rheometer, but the latter has more capability to characterize pseudo-chocolate coatings and quasi nougat-fillings for mouth feel and swallowing.

Manufacturers of health bars want their customer to feel that the eating experience can be as exciting as a scrumptious chocolate candy bar. Therefore the ingredients that they use for flavorings and mouth feel must produce a similar sensory experience. The important physical test parameters in evaluating new formulations for health bars are texture and viscosity. Texture is assessed using an instrument called a Texture Analyzer that can measure hardness and chewiness. Viscosity is evaluated with either a Viscometer or Rheometer, but the latter has more capability to characterize pseudo-chocolate coatings and quasi nougat-fillings for mouth feel and swallowing.

Texture Analyzers and Rheometers (see Figure 1) are being used with increasing frequency in both R&D and QC by the health bar industry. Texture Analyzers perform cutting and bending tests on health bars, giving a sense of the customers’ first impressions when taking health bars out of the wrapper and making the initial bites. Rheometers measure the consistency of the ingredients that bind the bar together and the exterior coating that gives it that appetizing appearance. This combination of instruments has become the essential tools for the successful manufacturer in everyday production to ensure guaranteed quality and a happy customer base.