STRINGINESS/SHORTNESS is the degree (distance) to which a product hangs on the probe when the probe is withdrawn. It is a big characteristic of mozzarella cheese or adhesives but is commonly the textural property possessed by sauces (e.g. ketchup, dessert sauces), confectionery glazes, baked product toppings and undoubtedly, syrups.
In the adhesive industry this characteristic is sometimes referred to as 'legging' or 'tailing', as stringiness may result in the formation of filaments or threads when the adhesive surfaces are separated.
Stringiness may be a desirable property, as is the case for mozzarella cheese or caramel decorations, but be considered undesirable for the application of paint where a 'short' texture is required for quick and clean removal of brushes from paint tins. It is related to the viscoelasticity of the product.
Typical properties that can be obtained from a texture analyser graph:
Consistency, Firmness, Cohesiveness, Index of Viscosity, Tailing, Stringiness, Shortness, Viscoelasticity
Typical Texture Analyser graph with annotated properties of confectionery surface test
Typical Probe/Fixture used for Measurement:
The above are only typical examples of viscoelasticity/ stringiness/ shortness measurement. We can, of course, design and manufacture probes or fixtures that are bespoke to your sample and its specific measurement.
Once your measurement is performed, our expertise in its graphical interpretation is unparalleled – no-one understands texture analysis like we do. Not only can we develop the most suitable and accurate method for the testing of your sample, but we can prepare analysis procedures that obtain the desired parameters from your curve and drop them into a spreadsheet or report designed around your requirements.
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