Sticky, Brittle, Soft or Tough: Texture Testing on Sweets is all in Good Taste

摘要

As you enjoy your next juicy sweet why not stop to think about the physical testing which is required in the manufacturing process? Whether it is the hardness of chocolate or the strength of gels manufacturers know that consumers require consistent quality. Each characteristic is carefully controlled and can be subdivided into two main categories; sensory and physical. One of the most important physical tests is the measurement of viscosity, but unlike many commercial products there are virtually nointernational standards and test procedures. The inhomogeneity of the product also makes physical testing difficult and leads to large variations between the test results - even when tested on the same laboratory equipment. "