New texture test Cell from Stable

UK provider of texture analysis equipment, Stable Micro Systems, launched a new test cell this month designed to examine structural breakdown. The Multiple Extrusion Cell measures the consistency of solid or semi-solid samples during a test which mimicks manufacturing stress or mastication in the mouth. The company claims that this gives the user valuable information regarding the quality of the final product, processing conditions and / or product texture perception during mastication. The test cell can be applied to all sectors of the food industry, including pasta, meat, cheese, fats, ice cream and bakery products. It can, for example, evaluate the rate and extent of the work softening of butter, which affects the texture of the finished product, or determine how easy it will be to chew a meat snack. Where high force and/or excessivetime is needed to break the product down, it may be desirable to alter the recipe or production process. The Cell was originally developed by the Food Science and Technology Department atTNO Nutrition and Food Research Institute, and optimised by Stable Micro Systems​. It consists of two cylinders, which fit inside each other and arefixed to the base of two texture analysers. The sample is placed in the inner cylinder, into which the piston, which has a flat, circular base, is inserted. The top of the inner cylinder is then sealed by a plug to prevent leakage. The spacebetween the two cylinders is used to circulate water, which maintains a consistent temperature and helps to ensure accuracy.