Stable Micro Systems User News
Texture Analysis product testing areas Powder flow analysisFood applications Pharmaceutical applications Adhesive applications Cosmetic applications Volume measurement

July 2016 | To notify a colleague please click here | www.stablemicrosystems.com

In this Edition: | Global Food Texture Market | Gel-based cosmetics | Edible Films article | Powder flowability |
Course in German | Applications course | Blog | Regular info | Training | Exhibitions | Software | Contact us...

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Food applications Pharmaceutical applications Adhesive applications Cosmetic applications Powder flow analysis Volume measurement

Global Food Texture Market 2015-2019

Texture plays a critical role in the satisfaction and acceptability of food products.

Food texture is used for enhancing the flavour and appearance of texture-modified foods and in improving the acceptability and enjoyment level of said food products.

The analysts forecast the global food texture market to grow at a CAGR of 5.06% by revenue over the period 2014-2019.

The report, The Global Food Texture Market 2015-2019, has been prepared based on an in-depth market analysis with inputs from various industry experts. The report includes a comprehensive discussion on the market, an extensive coverage on various types of production techniques, applications and demand-supply dynamics in various geographies. The report provides comments on both the existing market landscape and its growth prospects over the forecast period. The report further includes a discussion of the key vendors operating in this market.

Meanwhile candyindustry.com has written that in 2014, the confectionery category (chocolates and sugar confectionery) had the second highest penetration rate for texture claims of new products launched.

According to a 2015 Innova study, texture is becoming a leading driver for taste perception in food, particularly sweets or candies.

In the bakery industry, companies such as ITS are claiming to be the bakery taste and texture specialists with their ‘Crunch and Crisp Texture Systems’, ‘Mouthfeel’ and ‘Softness’ systems.

Texture and flavour were among the top six snacking trends that promised opportunities to manufacturers, according to Innova Marketing Insight.

There is an increasing focus on different textures and most consumers were defined as ‘crunchers’ who enjoyed crunchy snacks.

To read more about this topic, click here...


Gel-based cosmetic products

Gel-based cosmetic products could be categorised as either hydrogels, emulgels or oleogels.

While a hydrogel contains water as a liquid component, an emulgel contains a thickened oil phase as a part of an emulsion.

Oleogels are made by entrapping the bulk liquid by an oleogelator to form a complex semisolid structure. Despite having some distinct advantages (e.g. absence of preservatives or surfactants), the use of oleogels in cosmetic products is still sporadic. This may be due to insufficient data on the physico-chemical characteristics of oil/oleogelator combinations, specifically their rheological parameters.

In addition, very little is known about sensory differences that those combinations produce. Researchers at the London School of Fashion have used their TA.XTplus Texture Analyser to perform the necessary texture analysis to characterise and compare these cosmetic products.

To read ‘Instrumental and sensory characterisation of oleogels for cosmetic use’, click here...

 

Request our new edible films article

Edible films – are they just an alternative to plastic wrap, a pretty coating for almonds?

Or do they offer far wider scope for food manufacturers to offer exciting new products that stand up to the rigours of global transportation and deliver an acceptable shelf life?

Edible films are not a new phenomenon; many of us are familiar with leaf gelatin, rice paper, and breath strips. But perhaps less well appreciated are the edible films that can be used as surface coatings to improve durability, enhance appearance, prevent moisture transfer or control the diffusion of preservatives from the exterior into the foodstuff. They can also be used to carry active food grade additives or functional ingredients to contribute towards the stability and nutritional value of a food.

What is Edible Film?

Edible ‘packaging’ has now definitely entered the playing field and is available for purchase online. According to the Molecular Recipes store, Edible Film is made from potato starch and soy lecithin. It has a neutral flavour, is paper-thin and although it’s clear and dissolves almost instantly in water-based environments, it does NOT dissolve in oil or in bases that have low water content.

It holds both liquid and solid ingredients. It can be filled with a wide variety of ingredients such as crèmes, flavoured oils, honey, Nutella, fresh fruit and vegetables, fried fish, meat and many other ingredients with low water content. It can be cut into any shape with regular scissors to obtain any desired shape or layered to add durability or crunch. It seals simply with a heat sealer!

Some of the greatest chefs in the world are already using it as a platform for showcasing ingredients in a tortilla-like or taco shell-like manner and even a mini edible bouquet cone! Disappearing transparent raviolis (an edible film creation), for example, are made with round ultra-thin and transparent edible film discs made of potato starch and soy lecithin that instantly dissolve as they come into contact with water. However, the discs do not dissolve when in contact with oil or liquid ingredients with low water content. Their neutral flavour makes them ideal for any type of savoury or sweet preparation.

These films offer new opportunities in creativity and as a great vehicle for showcasing crèmes, honey, dried fruits, oil suspensions and just about any other oil-based or dry ingredient that you’d like to present in clear melt-in-the-mouth packaging. So if you’re looking to create beautiful disappearing ravioli, clear canapés and edible cocktails then you’re going to love working with edible film.

A favourite product of such great modernist chefs as Ferran Adria, these durable yet ultra-thin films are so versatile that food technologists will want to spend time just finding new ways to use them. There are however a wide range of edible films now available depending upon the application: protein-based, polysaccharide gum-based, lipid-based, starch-based etc.

To request our in-depth article, click here...

 

How to test industrial powder flowability

It has been estimated that powders account for 50% of materials used in industry. In paints, coatings and adhesives, this proportion is even higher.

Handling and processing of powders, particulates and granules is central to, among others, the food and drink processing, paints, coatings and adhesives, and pharmaceutical industries. But these procedures have traditionally been fraught with problems due to their unpredictable and irregular behaviour, specifically with respect to flowability.

With so many raw materials, semifinished and finished products in powder form, this sector stands to gain significant manufacturing and commercial benefits from improvements in the assessment of powder flow. Recent technological developments are now poised to deliver those advantages.

Handling and processing

Powder handling and processing tends to be problematic because powders exhibit properties similar to both solids and liquids. Normally, they are surrounded by air and combine in many ways to change the way the powder behaves.

Many common manufacturing problems are attributed to incorrect powder flow, including non-uniformity (segregation) in blending, under- or over-dosage, inaccurate filling and obstructions and stoppages. These in turn lead to excessive rejected material, machine downtime and defective end-products. Storage, handling, production, packing, distribution and end use can all be negatively affected by common powder flow problems.

Knowing a powder's characteristics and the factors which impact on it is essential. This allows the optimisation of formulation, equipment and incorporates quality control principles throughout production, thereby assisting in process design, performance evaluation and troubleshooting.

Accurate flow measurement

Even the most rudimentary methods of assessing powder flow necessitate the one resource all technologists lack – time. However, the benefits to be gained can far outweigh this immediate concern.

For example, product development teams can evaluate new constituents and ingredients and predict their behaviour prior to commencing large scale production. They can also check how new powders interact with existing constituents. This speeds up development time and minimises trial and error tactics.

Predictable powder flow also enables constituent selection, manufacturing procedures and equipment to be optimised. This in turn maximises speed of production, reduces the risk of stoppages and improves blend quality, filling procedures and end product quality.

As pressure mounts to contain costs, substituting expensive constituents with cheaper ones is an attractive option. Although these substitutes may be produced to the same specification as original substances, they may not necessarily store, convey and process as easily. Discovering this after production has started incurs downtime and cost.

To read more about Powder Flow Analysis, click here...

 

Texture Analysis course in German

A texture analysis course for German speakers has been arranged by our distributor in Germany.

Winopal Forschungsbedarf GmbH will be running the course in Hildesheim from 11th to 13th October 2016.

Two days will cover the basics of texture analysis, running tests, using software and evaluating results, along with time for discussion and questions. An optional third day (for which there will be an additional charge) will concentrate on the use of Macros.

A strictly limited number of places is available, so please register your interest promptly.

Please click here for more information in German.

 

Applications of food texture and rheology

Applications of Food Texture & Rheology:
Department of Food & Nutritional Sciences,
University of Reading, October 17-19, 2016.

A three-day training course at Reading University funded under the BBSRC Food Advanced Training Partnership, this post-graduate course is targeted at developing and extending the academic and technical abilities of people working in the food industry and food research centres.

The course will provide an in-depth understanding of the principles and measurement of Food Texture and Rheology and its applications to food processing and the creation and design of new or improved food textures. The aim is to present leading-edge state of the art knowledge and practice on food texture and rheology measurements and methods of developing and controlling texture by the leading academic and industrial experts in the field, and to underline these with applied case studies presented by industrial speakers and practical sessions.

The Food ATP programmes are a new collection of postgraduate courses designed to fit around your working life, programmes encompass a combination of distance and face-to-face tuition and deliver highly inspirational, cutting edge material using the latest learning techniques to ensure skills are quickly embedded in your working environment.

For more information, email: info@foodatp.co.uk

 

Latest posts from Texture Analysis Professionals

The Texture Analysis Professionals blog keeps you up to date with current texture analysis developments across industry and academia.


Keep up with the latest news, and find out how Stable Micro Systems helps you take your new product from the earliest stages to the finished item.

Follow the blog regularly to keep abreast of the latest news in this fast-moving world.

We are completing the Novel oral dosage forms series this month, with a further post on powders and something for a sweet tooth!

THESE LINKS NEED CHANGING..................

Novel oral dosage forms – Capsules

Novel oral dosage forms – Granules, Sprays and sachets

Measuring Powder Flow – Food Ingredients

Texture Analysis of Novel Confectionery

See below for our Blog Categories Panel, which will help you find your way around approximately 250 posts.

Don't forget the Texture Analysis in Action series, in which we present the whole range of standard Texture Analyser attachments. It features descriptive text, photos, sample output graphs, and other information including illustrative videos and a list of relevant published papers where applicable.

You can find all these posts under the Texture Analyser Attachments label in the right sidebar of the blog window, or you can use our Alphabetical Attachments Index

Looking ahead, as and when new attachments become available, a detailed post will be added to the list.

Click here to read our latest posts or to sign up.


This Month's Featured Post

Texture Analysis of Novel Confectionery

Pillowy fondants, sticky caramels and gooey chocolate - their texture doesn't need to be a mystery! 

From fairytales and films to cordon bleu gastronomy and industrial food production, confectionery is found at the heart of Western culture.

This love of all things sweet has not been overlooked by the commercial confectionery industry, which manufactures millions of tonnes each year. Meeting market demand, however, isn’t easy.

Today’s consumers want it all, demanding products that deliver on taste and texture alike to enhance their eating experience.

Read more...


Blog Categories Panel: click on any link below to see all available posts on the topics listed...

Texture Analysis in Action

Texture Analysis Properties

Measurement

Bakery

Pharmaceutical

Cosmetics

Confectionery

Dairy

Adhesives

Acoustics

Packaging

Materials


Resources for you on request

Under the Resources tab on the left menu of our website you will find a wealth of information.

Not only can you check out Published Papers, Application Studies and a list of the Top Texture Analysis books, but you can also visit our Posters and Articles page.

Getting Started Guides and other Posters, Application Overviews (see above) and a growing list of reprinted and original articles on many Texture Analysis topics can all be ordered using a simple online form.

Click here to see what is available.


User News invites you to take part

We would be very interested to hear from you if you have any texture analysis news that you are able to share with our many thousands of users.

Whether it is an unusual product or a new approach to a procedure you have been carrying out for many years, why not get in touch and let us know what you are testing!

Please email us with your ideas.


Product testing videos

Our application area specific videos on Stable Micro Systems’ YouTube Channel are accessible from www.stablemicrosystems.com

Use the Video Channel > Texture Channel link from the left menu panel of our website to find the YouTube TextureAnalysis’s Channel screen.

If you click on the Videos by Industry option on the right of the page, you'll be able to view a selection of our videos, giving you some insight into how Texture Analysis can have a positive impact on your testing regime, and how Stable Micro Systems in particular can help you maintain the highest standards in both research and development and quality control.

Whether your speciality is adhesives, baked products, cosmetics, fruit and vegetables, meat, packaging or powders, we are confident that we can help you achieve better products.

 

Have you lost your manual?

All of our product manuals are available in .pdf format, free upon request to our users.

Please ensure that your e-mail account quota is not exceeded by the manual(s) you have requested, as this is the most common delivery failure.

To request any of these documents, please select your requirements on the Product Manual Request page of www.stablemicrosystems.com


User News invites you to take part

Our one day User Training Courses are designed for users wishing to obtain the maximum benefit from our texture analysis equipment and software.

The remaining Training Course date for 2016 is:

• Wednesday 26th October 2016

Further course dates may be released according to demand and any such dates will appear in future newsletters – or check the Training page on our website.

Click here for more details...

Then – book your place today by emailing: sales@stablemicrosystems.com

 

Exhibitions and conferences

Our representatives will be available at each of these events.
Please visit us on our stand to discuss your texture analysis problems
and requirements – we will be only too pleased to help you!

The Texture Experts from Stable Micro Systems will be attending the following events over the next few months:

• IFTexternal link
16 – 19 July
Chicago, USA

• CRSexternal link
17 – 20 July
Seattle, USA

• 18th IUFoST – World Congress of Food Science and Technologyexternal link
21 – 25 August
Dublin, Ireland

• APS Pharmsci 2016external link
5 – 7 September
University of Strathclyde, Glasgow

• Techno Fidtaexternal link
20 – 23 September
Buenos Aires, Argentina

• Food Ingredients Asiaexternal link
21 – 24 September
Jakarta, Indonesia

• AACCIexternal link
23 – 26 October
Savannah, Georgia, USA

• 29th Congress of the IFSCCexternal link
30 October – 2 November
Orlando, Florida, USA


Software versions/updates

The software packages below are available for download from our website – in the Software Download section:

Exponent/Exponent Lite6.1.10.0

VolScan Profiler software – 1.1.0.0

You may also download our free Texture Analysis Screensaver
from this page.


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Stable Micro Systems

Vienna Court, Lammas Road, Godalming, Surrey GU7 1YL, UK
Telephone: +44 (0) 1483 427345 | Facsimile: +44 (0) 1483 427600
E-mail: sales@stablemicrosystems.com | Website: www.stablemicrosystems.com


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Using Texture Analysis in Haircare Formulation and Packaging Selection