Alternative Yogurt Relaxation
The TA.XTPlus can aid companies develop new products, emulate traditional offerings, and help ensure consistent production quality. In this study, the TA.XTPlus Texture Analyzer and TA-11 1” diameter acrylic probe were used to perform a relaxation test on several alternative yogurts. The samples tested were: Daiya Blueberry Greek Yogurt Alternative, Daiya Peach Greek Yogurt Alternative (pictured right), Daiya Strawberry Yogurt Alternative, Kite Hill Strawberry Yogurt Alternative, Kite Hill Blueberry Yogurt Alternative, Forager Organic Cashewgurt Blueberry, and Forager Organic Cashewgurt Strawberry.
Attributes: Firmness, stiffness, total work (thickness), relaxation ratio, stickiness, work of adhesion
Face Mask Adhesion
Face masks are a popular skincare product designed to deliver a solution directly to the face so that it can be absorbed by the skin. Masks are applied by gently smoothing them to match face contours and then pressed into place to ensure that they are adequately adhered. Masks are generally left on for approximately 15 to 20 minutes. Less adhesive masks are prone to peeling or sliding/shearing which negatively impacts the mask’s convenience and effectiveness (duration of application). In this study the adhesion of three different brands of hydrating facial masks was tested with the TA.XTPlus, Exponent Software, and TA-11 1” acrylic probe. Samples included Garnier Moisture Bomb Face Mask, Burt’s Bees Hydrating Face Mask, and a generic Beauty 360 Hydrating Face Mask.
Attributes: adhesion, sliding/shearing, bonding force
In this application study the firmness and spreadability of five mayonnaise products were tested with the TA.XTPlus Texture Analyzer and TA-425 Spreadability Fixture. The tested products were: Hellmann’s Real Mayonnaise, Hellmann’s Light Mayonnaise, Hellmann’s Olive Oil Mayonnaise, Hellmann’s Canola Mayonnaise, and Chosen Foods Avocado Oil Mayonnaise.
Attributes: Firmness, stiffness, peak force
In this application study the TA-040SQFL-G Parallel Plate fixture was used to measure the firmness, resilience, and instant springback of five different types of eggs. The purpose of this application study is to explore methods which can measure the firmness, resilience and instant springback of scrambled eggs. Sensory descriptors of scrambled eggs include light, fluffy, tender, firm, mushy, chewy, rubbery, elastic, etc. Some methods in this study will be useful only for firmness metrics, while other methods should provide metrics which correlate with consumer sensory judgments.
Attributes: Firmness, resilience, springiness, absolute peak, mean force, total work, peak force, work to compression