Assessing Sugar Substitutes in Chocolate Using a Texture Analyzer

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.

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Precision Testing with Advanced Texture Analysis Solutions

Cell Instruments’ TEX-01 Texture Analyzer and Three-Point Bend Fixture were deployed to perform controlled flexural tests. Key steps included:

1. Automated height compensation to account for sample variations.
2. Breaking samples at 500mm/min to measure peak force (hardness) and fracturability.
3. Analyzing force-time graphs to quantify differences in coating firmness and filling resistance.

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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 or break strength.

For quality control teams, Cell Instruments’ texture analysis solutions provide actionable insights to streamline manufacturing and uphold brand consistency.

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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.

Our 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.