Texture Applications :: Brookfield Engineering Viscosity Journal

Laboratory
Process
Texture

Jelly Cup

QC test to evaluate the gel strength of soft jelly (pectin set gel). To quantify gel strength and breaking point in an accurate and reproducible manner.

Yogurt

Analysis of low fat yogurt product using functional fat replacing ingredients. Comparison of textural properties in order to identify differences between full and low fat product in relation to their sensory profile.

Gelatin Gels

Determination of Bloom Strength as a means of monitoring the effects of quality, concentration and processing methods on gelatin.