HFRR
The HFRR's simple, low-load setup enables fundamental research to be carried out on the perception of mouth-feel of food and beverage
By quantifying sensory perception, we are aiding the development of healthier, lower cost foods with the same ‘mouth feel’ as market leading products.
‘Creamy’, ‘sugary’ and ‘slimy’ are all adjectives commonly used to describe foods during consumer panel testing. By linking these adjectives to physical, measurable properties of a sample, analysis can be performed to screen numerous new formulations without the expense and ambiguity of panel tests, saving companies both time and money.
Using our instruments, researchers have discovered that the frictional properties of our favourite foods are related to their fat and sugar content (i.e. the higher the fat content the lower the friction coefficient, hence the creamier the taste).
The HFRR's simple, low-load setup enables fundamental research to be carried out on the perception of mouth-feel of food and beverage
The MTM is crucial in understanding how we perceive mouth-feel and correlating to measurable parameters in essential applications such as reducing fat in everyday food and drink.
