The Assay Kit consists of a lower flat base (56 mm Ø Aluminum support plate) that can house the pots with the samples to be tested, 3 independent sample holders made of MAKROLON (transparent plastic) and an upper probe made of 90º conical shape with a 30 mm diameter upper base (see sketch)
Fit the sample pot to the flat base on the bottom of the Texturometer, align the sample pot on the base to align with the upper cone probe and sample pot before beginning the assay with a slow motion.
Prepare the samples by filling the test pots with the product to be tested using a spatula, making sure that any air pockets contained or observed in the test sample (bubbles) are always removed without overloading the sample.
Samples should be preconditioned before being tested for spreadability.
Place the pot with the test sample on the base, lower the upper probe until it is about 5 mm from the test sample.
The test is a compression test from the start to a specified distance.
This probe is used for the SPREADABILITY test of food products such as butter, margarine, butters, cream cheese spreads, chocolate or cocoa spreads and patés, as well as EXTENSIBILITY in Cosmetic Creams.
Typical results are: