Measure the texture of confectionery products

In the world of confectionery products, texture measurement assumes paramount significance. Today's confectionery consumers crave not only delectable flavours but also diverse and intricate textures, whether it's pillowy fondant, sticky caramel, gooey chocolate spread, or an extra-crunchy bite.

Texture descriptions on new products have become increasingly elaborate, featuring superlatives to convey the ultimate texture experience. Visual texture descriptions on packaging have gained prominence, accompanied by larger, texture-evoking words.

Texture has risen to prominence with the inclusion of larger elements like chunks, clusters, and nuggets, as well as innovative shapes designed to deliver extra crunch or enhanced taste. The vast array of ingredients available for crafting such texturally rich products is virtually limitless. However, once formulated, texture quantification becomes essential because a new confectionery product's longevity hinges on the manufacturer's ability to consistently deliver the desired texture, meeting the discerning expectations of consumers. This underscores the critical role of scientific texture analysis in advancing both product development and quality assurance within the confectionery industry.

Confectionery products, spanning chocolates, candies, gums, jellies, and pastries, are characterised by a broad range of textures that significantly impact consumer experience and preference. Utilising a Texture Analyser during their manufacture and development offers a host of advantages:

• Product innovation: When developing new confectionery variants, understanding and controlling texture is essential. A Texture Analyser supports this R&D phase.
• Texture profiling: Different confections are expected to have different textures. A Texture Analyser allows for precise profiling, from the snap of chocolate to the chewiness of gummies.
• Optimising formulations: The addition, reduction or substitution of ingredients, such as various sugars, gelatin, or fats, can alter texture. Understanding how various additives, preservatives, or colourants influence texture ensures a balanced and desired product outcome. The Texture Analyser aids in determining the best formulation for desired textural qualities.
• Quality assurance and control: Regular texture testing ensures consistent quality across batches, helping maintain brand integrity and consumer satisfaction.
• Effect of processing conditions: Temperature, cooling rates, and mixing can affect the final texture. Using a Texture Analyser helps refine these parameters to achieve desired outcomes.
• Shelf life studies: Over time, confections might undergo textural changes due to moisture migration, crystallisation, or other processes such as gummies hardening. Regular texture analysis can help predict and mitigate these changes.
• Optimising processing conditions: The Texture Analyser can help in determining the impact of changes in processing conditions (like cooking temperature or time) on the final product's texture.
• Packaging influences: The way confections are packaged, or the materials used, might impact their texture. Analysing this helps in making informed packaging choices.
• Consumer feedback integration: Marrying quantitative texture data with sensory panel or consumer feedback allows for a holistic product evaluation.
• Competitor benchmarking: By analysing the texture of competitor products, companies can better understand market standards and identify potential areas of innovation.
• Claims verification: For products promoted with specific textural attributes, like "extra chewy" or "crisp," a Texture Analyser provides the data to substantiate such claims.

The role of a Texture Analyser in the confectionery industry is invaluable. It provides actionable insights throughout the product lifecycle, from ideation to quality control. This ensures that confectionery items not only align with brand standards but also resonate with consumers' textural expectations, paving the way for market success.

A Texture Analyser can evaluate a variety of textural attributes of confectionery products, ensuring they meet the desired criteria.

Here are the key texture properties that can be measured for confectionery items:

Understanding and controlling these textural attributes are crucial for product development, quality control, and ensuring a consistent consumer experience. Using a Texture Analyser, confectionery manufacturers can obtain objective, repeatable measurements of these properties to optimise their products.

Whether its providing the solution for Mondelez to perfect their Easter egg texture, allowing Mars to control their chewing gum texture or offering a method for Nestle to investigate their chocolate adhesion and Cargill to measure their confectionery crunchiness, the instrument is adaptable and flexible in its application to measure the bespoke texture of your product and then enable its quality to be controlled in your manufacturing to guarantee consistency and customer satisfaction.

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With deep expertise in confectionery texture analysis, we’re well equipped to support innovation in the confectionery sector – just ask our customers.

A wide range of probes and attachments can be integrated with our instruments, allowing testing to be precisely adapted to the material or product under evaluation. Applications include compression tests to compare marshmallow springiness, bending tests to assess chewing gum stick shelf life or tensile tests to measure chewy lace extensibility. 

Over the years, we have collaborated with leading scientists and organisations across multiple industries to design and refine attachments that address highly specific testing requirements. When a suitable solution does not already exist, we develop one such as the Flexible Substrate Clamp for measuring sweet wrapper release or the Acoustic Envelope Detector for the extra dimension of sound measurement.

The examples provided illustrate a selection of specialised attachments and commonly performed measurements within this application area. This list is not exhaustive; a wide range of additional options are available for the testing of confectionery products. All instruments in the Texture Analyser range can be used to perform the tests described.

Exponent Connect software includes a comprehensive range of test methods for confectionery products, all instantly accessible at the click of a button. We streamline your texture testing process, ensuring faster access to methods and ready-to-use analysis files for your product properties.

The confectionery industry, like other food sectors, continuously evolves in response to consumer trends, technological advancements, and innovations in ingredients.

Here are some of the newer ingredient and product ideas in confectionery research, development, and production and a typical academic reference to show how the Texture Analyser has already being applied: