50 T: 800.628.8139 or 508.946.6200 F: 508.946.6262 www.brookfieldengineering.com

Primary CharacteristicsPARAMETER SENSORIAL DEFINITION INSTRUMENTAL DEFINITION

HARDNESS

SPRINGINESS

ADHESIVENESS

COHESIVENESS

Force required to compress a food between molars. Dened as force necessary to attain given deformation.Rate at which a deformed material goes back to its undeformed condition after deforming force is removed.

The work necessary to overcome the attractive forces between the surface of the food and the surface of other materials with which the food comes into contact (e.g. tongue, teeth, palate). Work required to pull food away from a surface.The strength of internal bonds making up the body of the product (greater the value the greater the cohesiveness)

Peak force of the rst compression cycle.

Height that the food recovers during the time that elapses between the end of the rst bite and the start of the second bite.The negative area for the rst bite, representing the work necessary to pull compressing probe away from sample.

The ratio of positive force during the second to that of the rst compression cycle (downward strokes only)

*Parameters utilized in determining the manner in which a food handles and behaves in the mouth. PARAMETERS AS DENOTED WITHIN ORIGINAL SZCZESNIAK et al (1963) AND BOURNE (1978) TPA WORK

Secondary CharacteristicsPARAMETER SENSORIAL DEFINITION INSTRUMENTAL DEFINITION

BRITTLENESS(Fracture force)

GUMMINESS

CHEWINESS

The first significant break in the first compression cycle.

Calculated parameter: Product of Hardness x Cohesiveness

Calculated Parameter: Product of Gumminess x Springiness (essentially primary parameters of Hardness x Cohesiveness x Springiness)

Force at which a material fractures. Related to the primary parameters of hardness and cohesiveness, where brittle materials have low cohesiveness. Not all foods fracture and thus value may relate to hardness if only single peak is present. Brittle foods are never adhesive.Energy required to disintegrate a SEMI-SOLID food product to a state ready for swallowing. Related to foods with low hardness levels.Energy required to chew a SOLID food product to a state where it is ready for swallowing. attribute is di�cult to quantify precisely due to complexities of mastication (shear, compression, tearing and penetration).

BROOKFIELD TEXTURE ANALYZER

What is texture analysis?Texture analysis is primarily concerned with the evaluation of mechanical characteristics where a material is subjected to a controlled force from which a deformation curve of its response is generated. These mechanical characteristics in food can be further sub-divided into primary and secondary sensory characteristics which have proven to be correlated to sensory perception.

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Brookfield now offers a complete bath system for processing gelatin samples in batches of 12 Bloom bottles. This system complies with GMIA and GME gelatin processing requirements, and the Brookfield Bloom bottles are recognized by both organizations.

Why measure texture?Consumer products succeed in the marketplace in part because their “textural characteristics” are pleasing to customers. This is certainly true with food products but it also applies to cosmetics, pharmaceuticals, packaging, industrial materials and even adhesive type materials.

Why Choose Brookfield?Brookfield Engineering is recognized around the world as offering high quality measurement instruments at an affordable price. Unsurpassed customer support is but one more reason to choose a Brookfield product when you are considering a viscometer, rheometer, texture analyzer or a powder flow tester.

The Brookfield Texture Department can also provide customers with complete texture assessment service. We specialize in the development of novel and innovative test applications and accessories for solid and semi-solid materials, enabling our customers to maximize the practical value of their texture studies within all test environments.

The CT3 Texture Analyzer utilizes uni-axial compression and tension forces in combination with a selection from our list of probes, grips and fixtures to test a wide variety of food, personal care products and industrial materials. Most tests desire to imitate conditions imposed on these products during manufacture, handling, and consumption or use. Characterizing the physical properties of your products in such an analytical manner provides “real life” insight and can be invaluable toward maintaining consistent, high quality manufacturing while minimizing cost.

Brookfield’s compact design of the CT3 has a long heritage of more than 20 years dating from the Stevens gelatin bloom tester. The CT3 still contains the Bloom test method and we offer the complete gelatin bath preparation system along with industry approved Bloom bottles.

ApplicationsQuality Control, Product Development and R & D

Ripeness Fracture ForceYield Point ElasticitySpreadability HardnessTackiness Cohesiveness Consistency Burst Strength Relaxation Breaking PointPliability Gel StrengthAdhesiveness Apparent ModulusChewiness Gumminess

Properties Measured

FoodDairy Yogurt Butter Cheese

Bakery Dough Bread Pastry

Snack Foods Chips Granola Bars Confections

Meat Beef Poultry Seafood

Fruit and vegetables

CosmeticsLipstickMascaraPowdercompactsEye liner pencils Creams Soap bars

PharmaceuticalsGelatins

Tablet hardness

Ointment

Adhesive dressing

MaterialsPackaging

Adhesives

Caulking

Rubber

Grease

Wax

52 T: 800.628.8139 or 508.946.6200 F: 508.946.6262 www.brookfieldengineering.com

BROOKFIELD TEXTURE ANALYZER

CT3™ Texture Analyzer compression and tension testing for rapid QC analysis

Standard Test ModesNormal Test:a single compression cycleHold Time Test:compress and holdCycle Count Test: compress multiple timesBloom Test:gelatin bloom strength testTPA Test:texture profile analysisTension Test:tensile testingStatic Load Test:calibration check

Tension Modeprovides tensile testing capability

Increased Probe Travel Distance with more space for larger samples

An extensive history and customer input have contributed

to the development of the most powerful, low cost, stand-alone

Texture Analyzer ever produced. With six test modes (plus

calibration check) and a wide choice of accessories, no other

texture analyzer has ever done so much without a computer

and software!

Choice of Base Tablesallows for larger samples and

more accessory choices

Easy-to-Use Intuitive Controls

Rotary Base Table

Fixture Base Table

Additional Load CellsSeven measurement ranges up to 50kg

Easy-to-Read Backlit Display

Texture Loader software allows adding up to ten custom tests to suit your everyday applications

Texture Loader

USB Computer Interface

TA-BT-KIT

TA-RT-KIT

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ALL CT3 MODEL SPECIFICATIONS0-100g/0.01g0-1000g/0.10g0-1500g/0.20g0-4500g/0.50g1-10000g/1.0g1-25000g/2.0g2-50000g/5.0g

CT3-100CT3-1000CT3-1500CT3-4500CT3-10kgCT3-25kgCT3-50kg

MODELLoad Range/Resolution*

g = grams kg = kilograms

*Accuracy = ±0.5% Full Scale Range (FSR) mm = millimeter s = seconds

0.01-0.1mm/s (increments 0.01mm/s)

0.1 - 10mm/s (increments 0.1mm/s)

±0.1% of setpoint

0-100mm0.01mm0.1mm

Speed: Range

AccuracyPosition: Range Resolution Accuracy

Cylinder Probe

Junior Punch Accessory

Adjustable Vice Jig Small ScaleShear Blade

TexturePro CT SoftwareOptionalCollect data and perform detailed data analysis with real-time graphic plotting.

Easily create custom reports and graphs right from the menu screen.• Sample identifi cation set-up screen helps new operators quickly get started; test fi elds outline a variety of parameters• Intuitive set up for test methods and database fi le structures in a single window• Data is captured as a graph and stored in tabular database format• Advanced data analysis with built-in parameter calculations such as springiness, chewiness, hardness and much more!

What’s Included?Instrument with choice of load cell

NEW Texture Loader Software

USB Cable

Optional AccessoriesThe CT3 has a wide variety of probes, fi xtures and jigs which enable it to be very versatile. Brookfi eld can also custom design a fi xture and probe for most applications.

Choice of Base Table

TexturePro CT Software TA-CT-PAD-AY

Gelatin Bath System for sample conditioning

Bloom Jar - industry approved TA-GBB-2

Temperature Probe DVP-94Y

Bubble Level TA-LVL

Calibration Weight Set

The probes and fi xtures shown here are just a small selection from our optional accessories. Brookfi eld can develop custom equipment to meet most any texture measurement application.

Ottawa Cell

AOAC Probe (Bloom Gel Test)

Snap Test Jig Dual Grip Assembly

Extrusion Cell