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 dan brittleness between formulations. The goal was to ensure both regular and sugar-free products met strict quality control standards while maintaining consumer appeal.
Precision Testing with Advanced Texture Analysis Solutions
Cell Instruments’ Alat Analisis Tekstur TEX-01 dan Three-Point Bend Fixture were deployed to perform controlled flexural tests. Key steps included:
- Automated height compensation to account for sample variations.
- Breaking samples at 500mm/min to measure peak force (hardness) and fracturability.
- Analyzing force-time graphs to quantify differences in coating firmness and filling resistance.
Significance for Quality Control Professionals
✅ Real-time data: Enables rapid adjustments during production.
✅ Reduced downtime: Early detection of texture deviations prevents batch failures.
✅ Formula optimization: Correlate sweetener ratios to texture attributes like brittleness atau break strength.
For quality control teams, Cell Instruments’ texture analysis solutions provide actionable insights to streamline manufacturing and uphold brand consistency.
Why Choose Cell Instruments?
✅ Objective measurement of chocolate texture differences between sugar-free and regular formulations.
✅ Repeatable testing with software-controlled texture analyzers and precision fixtures.
✅ Quantified hardness, break strength, and brittleness linked to sweetener performance.
Kami Three-Point Bend Fixture and advanced analyzers are designed for:
- Repeatability: Eliminate human error with software-controlled precision.
- Versatility: Test coatings, fillings, and brittle materials across industries.
- Compliance: Meet global standards for food texture profiling.
Elevate your sugar-free chocolate quality control process with tools trusted by confectionery leaders.