Texture analysisWhat is ISO 16305 (Butter - Determination of firmness)?
- Industry standard test to compare firmness of butter (and alternative spreads)
- Develop a repeatable test method using an automated texture analyzer
- Quantifiable hardness texture that correlates to consumer preference/acceptance
ISO 16035 is a standard that outlines the method for determining the firmess of butter using a texture analyzer. The method involves compressing a sample of butter using a cutting wire probe under controlled conditions and measuring the force required to compress the sample.
The results provide information about the firmness and consistency of the butter, which can be used to assess quality and make decisions about product formulation and processing.
This test standard applies to determining the firmness of pure butter, including recombined milk products, aerated butter, or butter with added ingredients.
What are the benefits of using a texture analyzer for measuring the firmness of butter (or non-dairy based alternatives)?
Texture is one of the most important characteristics of a food product for every consumer.
A texture analyzer provides a repeatable and objective measurement of a processed product. This enables processors to continuously evaluate and better control the manufacturing process, achieving a more consistent product for the end customer.
