Uploaded February 2021 | Updated September 2026, 7 hours ago
A crush and break compression test on a heart-shaped confectionery product. Formulation alternatives can be tested and correlated to bite sensation experienced by the consumer. Low sugar, %cocoa variations can all be evaluated for quality of mouthfeel by the food producer by using texture analysis techniques. A software-controlled Texture analyzer is programmed to move the round-edged stainless steel probe down to the surface of the candy. Then the probe compresses the sample further and records the force to measure resistance to breakage, or bite.
A crush and break compression test on a heart-shaped confectionery product. Formulation alternatives can be tested and correlated to bite sensation experienced by the consumer. Low sugar, %cocoa variations can all be evaluated for quality of mouthfeel by the food producer by using texture analysis techniques. A software-controlled Texture analyzer is programmed to move the round-edged stainless steel probe down to the surface of the candy. Then the probe compresses the sample further and records the force to measure resistance to breakage, or bite.
