Introduction
Food texture is an essential aspect of food quality that influences consumer perception and preference. Texture testing methods are crucial for evaluating the physical properties of food products. The American Society for Testing and Materials (ASTM) and the International Organization for Standardization (ISO) have developed standardized methods for food texture testing to ensure consistency and accuracy in measurements.
ASTM Standards for Food Texture Testing
ASTM E1871-17 Standard Test Method for the Measurement of Food Texture Profile
ASTM E1871-17 provides guidelines for measuring the texture profile of food products using a Texture Profile Analyzer (TPA). This method involves subjecting a sample to two cycles of compression and recording the force-time curves to determine parameters such as hardness, springiness, cohesiveness, and chewiness.
ASTM E2927-13 Standard Test Method for Determination of Texture Profile of Coating Powders
ASTM E2927-13 outlines the procedure for evaluating the texture profile of coating powders using a TPA. This method is particularly useful for assessing the flow and dispersibility of powders used in food applications.
ISO Standards for Food Texture Testing
ISO 11036:2016 Sensory Analysis — Methodology — Texture Profile
ISO 11036:2016 specifies the procedure for sensory analysis of food texture using a trained panel of assessors. This method involves evaluating the mechanical properties of food samples through subjective assessments based on attributes like hardness, adhesiveness, and cohesiveness.
ISO 11036:2016 Sensory Analysis — Methodology — General Guidance for Establishing a Sensory Profile
ISO 11036:2016 provides general guidance on establishing a sensory profile for food products, including texture attributes. This standard outlines the steps for designing sensory tests, training assessors, and interpreting results to assess food texture accurately.
Industry Insights
The food industry relies heavily on texture testing methods to ensure product quality and consistency. Food manufacturers use these standardized methods to assess the texture of various products, including baked goods, dairy products, meat, and snacks. By evaluating texture attributes such as crispiness, chewiness, and smoothness, companies can optimize their formulations to meet consumer expectations.
Financial Data
According to market research firm Grand View Research, the global food texture analysis market was valued at $185.2 million in 2020 and is projected to reach $274.8 million by 2027, growing at a CAGR of 5.7% during the forecast period. The increasing demand for processed foods and the focus on quality control drive the adoption of texture testing methods in the food industry.
Key Players
Some of the prominent companies in the food texture analysis market include Stable Micro Systems Ltd., Texture Technologies Corp., Food Technology Corporation, and Shimadzu Corporation. These companies offer a range of texture analyzers, software, and accessories to help food manufacturers conduct texture testing efficiently and accurately.
Conclusion
Standardized texture testing methods developed by ASTM and ISO play a vital role in ensuring the quality and consistency of food products. By following these guidelines, food manufacturers can evaluate the texture attributes of their products accurately and make informed decisions to improve product formulations. The growing emphasis on food quality and sensory attributes drives the adoption of texture testing methods in the food industry, contributing to overall consumer satisfaction and brand reputation.
