{"id":861,"date":"2025-12-11T12:28:47","date_gmt":"2025-12-11T12:28:47","guid":{"rendered":"https:\/\/www.materialstests.com\/?p=861"},"modified":"2025-12-11T12:28:48","modified_gmt":"2025-12-11T12:28:48","slug":"assessing-sugar-substitutes-in-chocolate-using-a-texture-analyzer","status":"publish","type":"post","link":"https:\/\/www.materialstests.com\/cs\/news\/assessing-sugar-substitutes-in-chocolate-using-a-texture-analyzer.html","title":{"rendered":"Hodnocen\u00ed n\u00e1hra\u017eek cukru v \u010dokol\u00e1d\u011b pomoc\u00ed analyz\u00e1toru textury"},"content":{"rendered":"

V\u00fdzvy spojen\u00e9 s n\u00e1hra\u017ekami cukru v cukr\u00e1\u0159sk\u00e9m pr\u016fmyslu<\/strong><\/h2>\n\n\n\n

P\u0159edn\u00ed v\u00fdrobce cukrovinek se sna\u017eil zjistit, jak nahrazen\u00ed cukru alternativn\u00edmi sladidly ovliv\u0148uje konzistenci jeho v\u00fdrobk\u016f s p\u0159\u00edchut\u00ed m\u00e1ty obalen\u00fdch \u010dokol\u00e1dou. Subjektivn\u00ed hodnocen\u00ed nesta\u010dila; bylo t\u0159eba objektivn\u00ed anal\u00fdza zalo\u017een\u00e1 na datech<\/strong> pro porovn\u00e1n\u00ed tvrdost<\/strong> a k\u0159ehkost<\/strong> mezi jednotliv\u00fdmi slo\u017een\u00edmi. C\u00edlem bylo zajistit, aby jak b\u011b\u017en\u00e9, tak bezcukrov\u00e9 v\u00fdrobky spl\u0148ovaly p\u0159\u00edsn\u00e9 normy kontroly kvality<\/strong> a z\u00e1rove\u0148 zachovat atraktivitu pro spot\u0159ebitele.<\/p>\n\n\n\n

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P\u0159esn\u00e9 testov\u00e1n\u00ed pomoc\u00ed modern\u00edch \u0159e\u0161en\u00ed pro anal\u00fdzu textury<\/strong><\/h2>\n\n\n\n

\u2019Cell Instruments\u201c TEX-01 Analyz\u00e1tor textury<\/strong> a Up\u00ednac\u00ed p\u0159\u00edpravek pro t\u0159\u00edbodovou zkou\u0161ku ohybem<\/strong> byly nasazeny k prov\u00e1d\u011bn\u00ed \u0159\u00edzen\u00fdch zkou\u0161ek ohybem. Mezi kl\u00ed\u010dov\u00e9 kroky pat\u0159ily:<\/p>\n\n\n\n

    \n
  1. Automatick\u00e1 kompenzace v\u00fd\u0161ky<\/strong>\u00a0aby se zohlednily odchylky ve vzorku.<\/li>\n\n\n\n
  2. Zlomen\u00ed vzork\u016f p\u0159i rychlosti 500 mm\/min za \u00fa\u010delem m\u011b\u0159en\u00ed\u00a0\u0161pi\u010dkov\u00e1 s\u00edla<\/strong>\u00a0(tvrdost) a\u00a0l\u00e1mavost<\/strong>.<\/li>\n\n\n\n
  3. Anal\u00fdza graf\u016f z\u00e1vislosti s\u00edly na \u010dase za \u00fa\u010delem kvantifikace rozd\u00edl\u016f v pevnosti povlaku a odolnosti proti prota\u017een\u00ed.<\/li>\n<\/ol>\n\n\n\n
    \n\n\n\n

    V\u00fdznam pro odborn\u00edky v oblasti kontroly kvality<\/strong><\/h2>\n\n\n\n

    \u2705 \u00dadaje v re\u00e1ln\u00e9m \u010dase<\/strong>: Umo\u017e\u0148uje rychl\u00e9 \u00fapravy b\u011bhem v\u00fdroby.
    \u2705 Zkr\u00e1cen\u00ed prostoj\u016f<\/strong>: V\u010dasn\u00e9 odhalen\u00ed odchylek ve struktu\u0159e zabra\u0148uje zmetk\u016fm v dan\u00e9 \u0161ar\u017ei.
    \u2705 Optimalizace vzorce<\/strong>: Porovnejte pom\u011bry sladidel s vlastnostmi textury, jako jsou k\u0159ehkost<\/strong> nebo pevnost v tahu<\/strong>.<\/p>\n\n\n\n

    Pro t\u00fdmy pro kontrolu kvality<\/strong>, Cell Instruments\u2019 \u0159e\u0161en\u00ed pro anal\u00fdzu textury<\/strong> poskytovat praktick\u00e9 poznatky, kter\u00e9 pomohou zefektivnit v\u00fdrobu a zajistit jednotn\u00fd image zna\u010dky.<\/p>\n\n\n\n

    \n\n\n\n

    Pro\u010d si vybrat Cell Instruments?<\/strong><\/h2>\n\n\n\n

    \u2705 Objektivn\u00ed m\u011b\u0159en\u00ed<\/strong> rozd\u00edly ve struktu\u0159e \u010dokol\u00e1dy mezi bezcukrov\u00fdmi a b\u011b\u017en\u00fdmi recepturami.
    \u2705 Opakovateln\u00e9 testov\u00e1n\u00ed<\/strong> s pomoc\u00ed softwarov\u011b \u0159\u00edzen\u00fdch analyz\u00e1tor\u016f struktury a p\u0159esn\u00fdch up\u00ednac\u00edch p\u0159\u00edpravk\u016f.
    \u2705 Vyj\u00e1d\u0159eno v \u010d\u00edslech tvrdost, pevnost v tahu a k\u0159ehkost<\/strong> souvisej\u00edc\u00ed s \u00fa\u010dinnost\u00ed sladidla.<\/p>\n\n\n\n

    Na\u0161e Up\u00ednac\u00ed p\u0159\u00edpravek pro t\u0159\u00edbodovou zkou\u0161ku ohybem<\/strong> a pokro\u010dil\u00e9 analyz\u00e1tory jsou ur\u010deny pro:<\/p>\n\n\n\n

      \n
    • Opakovatelnost<\/strong>: Odstra\u0148te lidsk\u00e9 chyby d\u00edky p\u0159esnosti \u0159\u00edzen\u00e9 softwarem.<\/li>\n\n\n\n
    • V\u0161estrannost<\/strong>: Testujte n\u00e1t\u011bry, v\u00fdpln\u011b a k\u0159ehk\u00e9 materi\u00e1ly v r\u016fzn\u00fdch pr\u016fmyslov\u00fdch odv\u011btv\u00edch.<\/li>\n\n\n\n
    • Dodr\u017eov\u00e1n\u00ed p\u0159edpis\u016f<\/strong>: Spl\u0148uje mezin\u00e1rodn\u00ed normy pro profilov\u00e1n\u00ed textury potravin.<\/li>\n<\/ul>\n\n\n\n

      Pozvedn\u011bte sv\u016fj kontrola kvality \u010dokol\u00e1dy bez cukru<\/strong> postup s n\u00e1stroji, kter\u00fdm d\u016fv\u011b\u0159uj\u00ed p\u0159edn\u00ed v\u00fdrobci cukrovinek.<\/p>","protected":false},"excerpt":{"rendered":"

      The Challenge of Sugar Substitutes in Confectionery A leading confectionery manufacturer sought to evaluate how replacing sugar with alternative sweeteners affected the texture of their chocolate-covered mint products. Subjective evaluations were insufficient; they required objective, data-driven analysis to compare hardness and brittleness between formulations. The goal was to ensure both regular and sugar-free products met strict quality control standards while maintaining consumer appeal. […]<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-861","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.materialstests.com\/cs\/wp-json\/wp\/v2\/posts\/861","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.materialstests.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.materialstests.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.materialstests.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.materialstests.com\/cs\/wp-json\/wp\/v2\/comments?post=861"}],"version-history":[{"count":0,"href":"https:\/\/www.materialstests.com\/cs\/wp-json\/wp\/v2\/posts\/861\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.materialstests.com\/cs\/wp-json\/wp\/v2\/media?parent=861"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.materialstests.com\/cs\/wp-json\/wp\/v2\/categories?post=861"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.materialstests.com\/cs\/wp-json\/wp\/v2\/tags?post=861"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}