LAUSR

A new test has been developed to determine gel strength and, at the same time, fracture and compression parameters. By using an especially designed probe and standard gelatin gels, we have set up a method to assess gel strength, the cut resistance, simulating a teaspoon, as well as food consistency and chewiness, just in one experiment. In particular, hydrogels of different Bloom degrees, ranging from 90 to 300, were prepared. Gel strength, fracture and compression properties of gelatins were evaluated by a new 3D printed device. A cylindrical-shaped tool and a concentric piston were obtained by means of 3D-printing technology and combined for a fracture/compression test. A device for the classical Bloom test was 3D printed and used for gel strength measurements to find a correlation parameter. The cylindrical-shaped tool has been designed in order to expose to the gelatin surface the same contact area of the classical Bloom probe. Additionally, the optimized test was applied to commercial edible gelatins. The influence of temperature and flavors on gelatin properties was investigated.