{"id":8988,"date":"2025-10-04T04:34:35","date_gmt":"2025-10-04T04:34:35","guid":{"rendered":"https:\/\/www.jymachinetech.com\/?p=8988"},"modified":"2025-10-16T11:58:13","modified_gmt":"2025-10-16T11:58:13","slug":"the-ultimate-guide-to-texture-analysis-technical-principles-2025","status":"publish","type":"post","link":"https:\/\/www.jymachinetech.com\/de\/the-ultimate-guide-to-texture-analysis-technical-principles-2025\/","title":{"rendered":"cURL Too many subrequests."},"content":{"rendered":"<h2 data-page-id=\"HopkdPDk1oHQZJxeYq3cnhdZnOe\" data-lark-html-role=\"root\" data-docx-has-block-data=\"true\">Der ultimative Leitfaden zur Texturanalyse in S\u00fc\u00dfwarenproduktionslinien<\/h2>\n<div>\n<h2 data-start=\"379\" data-end=\"432\">Was ist Texturanalyse in der S\u00fc\u00dfwarenherstellung?<\/h2>\n<p data-start=\"433\" data-end=\"604\">Texturanalyse ist die <strong data-start=\"457\" data-end=\"516\">Wissenschaft der Messung der mechanischen Eigenschaften von S\u00fc\u00dfwaren<\/strong>\u2014H\u00e4rte, Kaubarkeit, Klebrigkeit und Spr\u00f6digkeit\u2014mithilfe objektiver, wiederholbarer Methoden.<\/p>\n<p data-start=\"606\" data-end=\"853\">Anstatt zu sagen <em data-start=\"624\" data-end=\"646\">\u201edas Gummib\u00e4rchen ist z\u00e4h\u201c<\/em> or <em data-start=\"650\" data-end=\"675\">\u201eder Lutscher ist hart\u201c,<\/em> liefert die Texturanalyse <strong data-start=\"702\" data-end=\"720\">numerische Daten<\/strong>. Diese Werte k\u00f6nnen \u00fcber Chargen, Rezepturen oder Lagerbedingungen hinweg verglichen werden. F\u00fcr S\u00fc\u00dfwarenhersteller sind diese Daten unerl\u00e4sslich f\u00fcr:<\/p>\n<ul data-start=\"854\" data-end=\"1182\">\n<li data-start=\"854\" data-end=\"937\">\n<p data-start=\"856\" data-end=\"937\"><strong data-start=\"856\" data-end=\"881\">Qualit\u00e4tskontrolle (QK):<\/strong> Sicherstellung, dass jede S\u00fc\u00dfwarencharge eine konsistente Textur aufweist.<\/p>\n<\/li>\n<li data-start=\"938\" data-end=\"1027\">\n<p data-start=\"940\" data-end=\"1027\"><strong data-start=\"940\" data-end=\"964\">Produktentwicklung:<\/strong> Testen neuer Rezepturen auf gew\u00fcnschte Kaubarkeit oder Knusprigkeit.<\/p>\n<\/li>\n<li data-start=\"1028\" data-end=\"1098\">\n<p data-start=\"1030\" data-end=\"1098\"><strong data-start=\"1030\" data-end=\"1053\">Haltbarkeitsstudien:<\/strong> \u00dcberwachung von Textur\u00e4nderungen w\u00e4hrend der Lagerung.<\/p>\n<\/li>\n<li data-start=\"1099\" data-end=\"1182\">\n<p data-start=\"1101\" data-end=\"1182\"><strong data-start=\"1101\" data-end=\"1125\">Verbrauchererlebnis:<\/strong> Abgleich instrumenteller Ergebnisse mit der sensorischen Wahrnehmung.<\/p>\n<\/li>\n<\/ul>\n<hr data-start=\"1184\" data-end=\"1187\" \/>\n<h2 data-start=\"1189\" data-end=\"1236\">Von der sensorischen Wahrnehmung zu messbaren Daten<\/h2>\n<p data-start=\"1237\" data-end=\"1469\">Wenn Verbraucher S\u00fc\u00dfigkeiten genie\u00dfen, bemerken sie <strong data-start=\"1277\" data-end=\"1319\">H\u00e4rte, Knusprigkeit, Kauen und Klebrigkeit<\/strong>. Texture-Analyseger\u00e4te verwandeln diese Empfindungen in messbare Parameter, indem sie Kraft auf eine S\u00fc\u00dfigkeitprobe aus\u00fcben und deren Reaktion aufzeichnen.<br \/>\n<a href=\"https:\/\/www.jymachinetech.com\/wp-content\/uploads\/2025\/10\/photo-1573027428436-483f6dddae89-2.jpg\" target=\"_blank\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-9032 size-large\" title=\"cURL Too many subrequests.\" src=\"https:\/\/www.jymachinetech.com\/wp-content\/uploads\/2025\/10\/unsplash-m7m58SOtb6c-1024x683.jpg\" alt=\"cURL Too many subrequests.\" width=\"800\" height=\"534\" \/><\/a><\/p>\n<p data-start=\"1471\" data-end=\"1485\">Zum Beispiel:<\/p>\n<ul data-start=\"1486\" data-end=\"1662\">\n<li data-start=\"1486\" data-end=\"1529\">\n<p data-start=\"1488\" data-end=\"1529\">A <strong data-start=\"1490\" data-end=\"1504\">Hartkaramell<\/strong> zeigt hohe Spitzenkraft.<\/p>\n<\/li>\n<li data-start=\"1530\" data-end=\"1586\">\n<p data-start=\"1532\" data-end=\"1586\">A <strong data-start=\"1534\" data-end=\"1548\">Gummib\u00e4r<\/strong> zeigt Elastizit\u00e4t und Koh\u00e4sivit\u00e4t.<\/p>\n<\/li>\n<li data-start=\"1587\" data-end=\"1662\">\n<p data-start=\"1589\" data-end=\"1662\">A <strong data-start=\"1591\" data-end=\"1608\">Schokoladentafel<\/strong> bricht bei Biegetests mit klarer Bruchfestigkeit.<\/p>\n<\/li>\n<\/ul>\n<hr data-start=\"1664\" data-end=\"1667\" \/>\n<h2 data-start=\"1669\" data-end=\"1709\">Anatomie eines S\u00fc\u00dfigkeiten-Texturanalysators<\/h2>\n<h3 data-start=\"1711\" data-end=\"1747\">1. Kraftaufnehmer \u2013 Messung der Kraft<\/h3>\n<p data-start=\"1748\" data-end=\"1834\">Der <strong data-start=\"1752\" data-end=\"1765\">Kraftaufnehmer<\/strong> wandelt den Widerstand einer S\u00fc\u00dfigkeitenprobe in elektrische Signale um.<\/p>\n<ul data-start=\"1835\" data-end=\"1986\">\n<li data-start=\"1835\" data-end=\"1906\">\n<p data-start=\"1837\" data-end=\"1906\">Kraftaufnehmer mit niedriger Kapazit\u00e4t (5\u201310 kg) \u2192 Gummib\u00e4rchen, Gele, Marshmallows.<\/p>\n<\/li>\n<li data-start=\"1907\" data-end=\"1986\">\n<p data-start=\"1909\" data-end=\"1986\">Kraftaufnehmer mit hoher Kapazit\u00e4t (50\u2013100 kg) \u2192 Hartkaramell, Schokolade, Bruchriegel.<\/p>\n<\/li>\n<\/ul>\n<h3 data-start=\"1988\" data-end=\"2029\">2. Antriebssystem \u2013 Gesteuerte Bewegung<\/h3>\n<p data-start=\"2030\" data-end=\"2201\">Der <strong data-start=\"2034\" data-end=\"2053\">Querarmmotor<\/strong> bewegt die Sonden mit pr\u00e4zisen Geschwindigkeiten. F\u00fcr viskoelastische Produkte (wie Karamell oder Gummib\u00e4rchen) ist die Testgeschwindigkeit entscheidend\u2014schnelle Tests lassen Proben h\u00e4rter erscheinen.<\/p>\n<h3 data-start=\"2203\" data-end=\"2256\">3. Sonden und Vorrichtungen \u2013 Simulation des echten Essens<\/h3>\n<p data-start=\"2257\" data-end=\"2297\">Sonden werden basierend auf der S\u00fc\u00dfigkeitenart ausgew\u00e4hlt:<\/p>\n<ul data-start=\"2298\" data-end=\"2540\">\n<li data-start=\"2298\" data-end=\"2354\">\n<p data-start=\"2300\" data-end=\"2354\"><strong data-start=\"2300\" data-end=\"2319\">Zylinderstifte<\/strong> \u2192 H\u00e4rte von Gummis und Fudge.<\/p>\n<\/li>\n<li data-start=\"2355\" data-end=\"2414\">\n<p data-start=\"2357\" data-end=\"2414\"><strong data-start=\"2357\" data-end=\"2379\">Kegel-\/Nadelsonden<\/strong> \u2192 Durchstich von Gelee- oder Gelzentren.<\/p>\n<\/li>\n<li data-start=\"2415\" data-end=\"2471\">\n<p data-start=\"2417\" data-end=\"2471\"><strong data-start=\"2417\" data-end=\"2431\">Klingen-Sets<\/strong> \u2192 Scherpr\u00fcfungen bei Nougat, Energieriegeln.<\/p>\n<\/li>\n<li data-start=\"2472\" data-end=\"2540\">\n<p data-start=\"2474\" data-end=\"2540\"><strong data-start=\"2474\" data-end=\"2495\">Dreipunkt-Biegeger\u00e4te<\/strong> \u2192 Schokoladentafeln, Kekse, Krokantbonbons.<\/p>\n<\/li>\n<\/ul>\n<hr data-start=\"2542\" data-end=\"2545\" \/>\n<h2 data-start=\"2547\" data-end=\"2599\">Grundprinzipien der Texturpr\u00fcfung von S\u00fc\u00dfigkeiten<\/h2>\n<h3 data-start=\"2601\" data-end=\"2612\">Kraft<\/h3>\n<ul data-start=\"2613\" data-end=\"2799\">\n<li data-start=\"2613\" data-end=\"2702\">\n<p data-start=\"2615\" data-end=\"2702\"><strong data-start=\"2615\" data-end=\"2641\">H\u00e4rte (Spitzenkraft):<\/strong> Maximale Widerstandskraft\u2014wichtig f\u00fcr harte Bonbons und Schokolade.<\/p>\n<\/li>\n<li data-start=\"2703\" data-end=\"2799\">\n<p data-start=\"2705\" data-end=\"2799\"><strong data-start=\"2705\" data-end=\"2724\">Adh\u00e4sionskraft:<\/strong> Negative Kraft beim Zur\u00fcckziehen der Sonde\u2014entscheidend f\u00fcr klebriges Karamell oder Toffee.<\/p>\n<\/li>\n<\/ul>\n<h3 data-start=\"2801\" data-end=\"2815\">Strecke<\/h3>\n<ul data-start=\"2816\" data-end=\"2883\">\n<li data-start=\"2816\" data-end=\"2883\">\n<p data-start=\"2818\" data-end=\"2883\">Misst die Verformungstiefe, wichtig f\u00fcr Kaumasse in Gummis.<\/p>\n<\/li>\n<\/ul>\n<h3 data-start=\"2885\" data-end=\"2895\">Zeit<\/h3>\n<ul data-start=\"2896\" data-end=\"3023\">\n<li data-start=\"2896\" data-end=\"3023\">\n<p data-start=\"2898\" data-end=\"3023\">Dynamische Eigenschaften sind wichtig. Bei Spannungsrelaxationstests zeigen Gummis Kraftabfall \u00fcber die Zeit, was viskoelastisches Verhalten offenbart.<br \/>\n<a href=\"https:\/\/www.jymachinetech.com\/wp-content\/uploads\/2025\/10\/photo-1573027428436-483f6dddae89-2.jpg\" target=\"_blank\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-9032 size-large\" title=\"cURL Too many subrequests.\" src=\"https:\/\/www.jymachinetech.com\/wp-content\/uploads\/2025\/10\/unsplash-m7m58SOtb6c-1024x683.jpg\" alt=\"cURL Too many subrequests.\" width=\"800\" height=\"534\" \/><\/a><\/p>\n<\/li>\n<\/ul>\n<hr data-start=\"3025\" data-end=\"3028\" \/>\n<h2 data-start=\"3030\" data-end=\"3073\">Kraft-Strecken-Kurve in der S\u00fc\u00dfigkeitenanalyse<\/h2>\n<p data-start=\"3074\" data-end=\"3104\">Jeder Test ergibt eine Kurve:<\/p>\n<ul data-start=\"3105\" data-end=\"3168\">\n<li data-start=\"3105\" data-end=\"3137\">\n<p data-start=\"3107\" data-end=\"3137\">Y-Achse = Kraft (Widerstand).<\/p>\n<\/li>\n<li data-start=\"3138\" data-end=\"3168\">\n<p data-start=\"3140\" data-end=\"3168\">X-Achse = Entfernung oder Zeit.<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"3170\" data-end=\"3180\">cURL Too many subrequests.<\/p>\n<ul data-start=\"3181\" data-end=\"3316\">\n<li data-start=\"3181\" data-end=\"3247\">\n<p data-start=\"3183\" data-end=\"3247\"><strong data-start=\"3183\" data-end=\"3204\">Hartbonbon-Kurve:<\/strong> Scharfer Anstieg, hoher Gipfel, spr\u00f6de Bruchstelle.<\/p>\n<\/li>\n<li data-start=\"3248\" data-end=\"3316\">\n<p data-start=\"3250\" data-end=\"3316\"><strong data-start=\"3250\" data-end=\"3266\">Gummibonbon-Kurve:<\/strong> Allm\u00e4hlicher Anstieg, Erholungsphase zeigt Elastizit\u00e4t.<\/p>\n<\/li>\n<\/ul>\n<hr data-start=\"3318\" data-end=\"3321\" \/>\n<h2 data-start=\"3323\" data-end=\"3368\">H\u00e4ufige Texturtests in der Bonbonherstellung<\/h2>\n<h3 data-start=\"3370\" data-end=\"3399\">Einzelkompressionstest<\/h3>\n<ul data-start=\"3400\" data-end=\"3524\">\n<li data-start=\"3400\" data-end=\"3448\">\n<p data-start=\"3402\" data-end=\"3448\"><strong data-start=\"3402\" data-end=\"3416\">Prinzip:<\/strong> Sonde komprimiert Probe einmal.<\/p>\n<\/li>\n<li data-start=\"3449\" data-end=\"3524\">\n<p data-start=\"3451\" data-end=\"3524\"><strong data-start=\"3451\" data-end=\"3473\"><\/strong><a href=\"https:\/\/www.jymachinetech.com\/de\/master-the-sugar-cooking-process-from-soft-caramels-to-hard-candies\/\" title=\"Master the Sugar Cooking Process: From Soft Caramels to Hard Candies\" target=\"_blank\" rel=\"noopener\"  data-wpil-monitor-id=\"1535\">Bonbon-Anwendung: H\u00e4rte<\/a> von Karamell, Fruchtkauen oder Geleebl\u00f6cken.<\/p>\n<\/li>\n<\/ul>\n<h3 data-start=\"3526\" data-end=\"3562\">Texturprofilanalyse (TPA)<\/h3>\n<ul data-start=\"3563\" data-end=\"3739\">\n<li data-start=\"3563\" data-end=\"3616\">\n<p data-start=\"3565\" data-end=\"3616\"><strong data-start=\"3565\" data-end=\"3579\">Prinzip:<\/strong> Zwei Kompressionen simulieren Kauen.<\/p>\n<\/li>\n<li data-start=\"3617\" data-end=\"3682\">\n<p data-start=\"3619\" data-end=\"3682\"><strong data-start=\"3619\" data-end=\"3632\">Messungen:<\/strong> H\u00e4rte, Koh\u00e4sion, Elastizit\u00e4t, Kaubarkeit.<\/p>\n<\/li>\n<li data-start=\"3683\" data-end=\"3739\">\n<p data-start=\"3685\" data-end=\"3739\"><strong data-start=\"3685\" data-end=\"3707\">Bonbon-Anwendung:<\/strong> Gummis, Marshmallows, Karamell.<\/p>\n<\/li>\n<\/ul>\n<h3 data-start=\"3741\" data-end=\"3774\">Penetrations- \/ Stichprobentest<\/h3>\n<ul data-start=\"3775\" data-end=\"3901\">\n<li data-start=\"3775\" data-end=\"3819\">\n<p data-start=\"3777\" data-end=\"3819\"><strong data-start=\"3777\" data-end=\"3791\">Prinzip:<\/strong> Nadel durchdringt Probe.<\/p>\n<\/li>\n<li data-start=\"3820\" data-end=\"3901\">\n<p data-start=\"3822\" data-end=\"3901\"><strong data-start=\"3822\" data-end=\"3844\"><\/strong><a href=\"https:\/\/www.jymachinetech.com\/de\/buying-jelly-candy-machine\/\" title=\"8 Tips for Buying Best Jelly Candy Machine for your Business 2024\" target=\"_blank\" rel=\"noopener\"  data-wpil-monitor-id=\"1531\">Zuckeranwendung: Gelst\u00e4rke in Gelee<\/a> S\u00fc\u00dfigkeiten, F\u00fcllungen, weiche Kerne.<\/p>\n<\/li>\n<\/ul>\n<h3 data-start=\"3903\" data-end=\"3919\">Scherversuch<\/h3>\n<ul data-start=\"3920\" data-end=\"4027\">\n<li data-start=\"3920\" data-end=\"3957\">\n<p data-start=\"3922\" data-end=\"3957\"><strong data-start=\"3922\" data-end=\"3936\">Prinzip:<\/strong> Klinge schneidet Probe.<\/p>\n<\/li>\n<li data-start=\"3958\" data-end=\"4027\">\n<p data-start=\"3960\" data-end=\"4027\"><strong data-start=\"3960\" data-end=\"3982\">Bonbon-Anwendung:<\/strong> Nugat, M\u00fcsliriegel, kaubare Karamellst\u00fccke.<\/p>\n<\/li>\n<\/ul>\n<h3 data-start=\"4029\" data-end=\"4056\">Dreipunkt-Biegeversuch<\/h3>\n<ul data-start=\"4057\" data-end=\"4196\">\n<li data-start=\"4057\" data-end=\"4130\">\n<p data-start=\"4059\" data-end=\"4130\"><strong data-start=\"4059\" data-end=\"4073\">Prinzip:<\/strong> Probe, die an zwei Enden gest\u00fctzt wird, Kraft in der Mitte angewendet.<\/p>\n<\/li>\n<li data-start=\"4131\" data-end=\"4196\">\n<p data-start=\"4133\" data-end=\"4196\"><strong data-start=\"4133\" data-end=\"4155\"><\/strong><a href=\"https:\/\/www.jymachinetech.com\/de\/10-best-candy-brands-in-america-expert-guide-to-candy-production\/\" title=\"Die 10 besten S\u00fc\u00dfwarenmarken in Deutschland: Expertenleitfaden zur S\u00fc\u00dfwarenproduktion\" target=\"_blank\" rel=\"noopener\"  data-wpil-monitor-id=\"1533\">Zuckeranwendung: Schokolade<\/a> Riegel, Bruch, Waffelstangen.<\/p>\n<\/li>\n<\/ul>\n<hr data-start=\"4198\" data-end=\"4201\" \/>\n<h2 data-start=\"4203\" data-end=\"4257\">Korrelation von Zuckerkonsistenz mit sensorischer Erfahrung<\/h2>\n<div class=\"_tableContainer_1rjym_1\">\n<div class=\"group _tableWrapper_1rjym_13 flex w-fit flex-col-reverse\" tabindex=\"-1\">\n<table class=\"w-fit min-w-(--thread-content-width)\" data-start=\"4259\" data-end=\"4690\">\n<thead data-start=\"4259\" data-end=\"4321\">\n<tr data-start=\"4259\" data-end=\"4321\">\n<th data-start=\"4259\" data-end=\"4279\" data-col-size=\"sm\">Sensorisches Attribut<\/th>\n<th data-start=\"4279\" data-end=\"4304\" data-col-size=\"sm\">Instrumentaler Parameter<\/th>\n<th data-start=\"4304\" data-end=\"4321\" data-col-size=\"sm\">Zuckerbeispiel<\/th>\n<\/tr>\n<\/thead>\n<tbody data-start=\"4384\" data-end=\"4690\">\n<tr data-start=\"4384\" data-end=\"4432\">\n<td data-start=\"4384\" data-end=\"4395\" data-col-size=\"sm\">H\u00e4rte<\/td>\n<td data-start=\"4395\" data-end=\"4408\" data-col-size=\"sm\">Maximale Kraft<\/td>\n<td data-start=\"4408\" data-end=\"4432\" data-col-size=\"sm\">Lutscher, harte S\u00fc\u00dfigkeit<\/td>\n<\/tr>\n<tr data-start=\"4433\" data-end=\"4506\">\n<td data-start=\"4433\" data-end=\"4445\" data-col-size=\"sm\">Kaukomfort<\/td>\n<td data-start=\"4445\" data-end=\"4485\" data-col-size=\"sm\">H\u00e4rte \u00d7 Koh\u00e4sivit\u00e4t \u00d7 Elastizit\u00e4t<\/td>\n<td data-start=\"4485\" data-end=\"4506\" data-col-size=\"sm\">Gummib\u00e4rchen, Karamellbonbons<\/td>\n<\/tr>\n<tr data-start=\"4507\" data-end=\"4556\">\n<td data-start=\"4507\" data-end=\"4520\" data-col-size=\"sm\">Klebrigkeit<\/td>\n<td data-start=\"4520\" data-end=\"4537\" data-col-size=\"sm\">Adh\u00e4sionskraft<\/td>\n<td data-start=\"4537\" data-end=\"4556\" data-col-size=\"sm\">Karamell, Toffee<\/td>\n<\/tr>\n<tr data-start=\"4557\" data-end=\"4625\">\n<td data-start=\"4557\" data-end=\"4574\" data-col-size=\"sm\">Bruchfestigkeit<\/td>\n<td data-start=\"4574\" data-end=\"4599\" data-col-size=\"sm\">Erster gro\u00dfer Kraftabfall<\/td>\n<td data-start=\"4599\" data-end=\"4625\" data-col-size=\"sm\">Schokoladentafel, spr\u00f6de<\/td>\n<\/tr>\n<tr data-start=\"4626\" data-end=\"4690\">\n<td data-start=\"4626\" data-end=\"4640\" data-col-size=\"sm\">Elastizit\u00e4t<\/td>\n<td data-start=\"4640\" data-end=\"4660\" data-col-size=\"sm\">Abstandsrekonstruktion<\/td>\n<td data-start=\"4660\" data-end=\"4690\" data-col-size=\"sm\">Marshmallow, Geleekonfekt<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n<\/div>\n<hr data-start=\"4692\" data-end=\"4695\" \/>\n<h2 data-start=\"4697\" data-end=\"4746\">Entwicklung zuverl\u00e4ssiger Bonbon-Textur-Experimente<\/h2>\n<ol data-start=\"4748\" data-end=\"5400\">\n<li data-start=\"4748\" data-end=\"4848\">\n<p data-start=\"4751\" data-end=\"4773\"><strong data-start=\"4751\" data-end=\"4771\">Ziel definieren<\/strong><\/p>\n<ul data-start=\"4777\" data-end=\"4848\">\n<li data-start=\"4777\" data-end=\"4848\">\n<p data-start=\"4779\" data-end=\"4848\">Beispiel: \u201eVergleich der Kauerfestigkeit von zuckerbasierten vs. zuckerfreien Gummis.\u201c<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"4850\" data-end=\"5086\">\n<p data-start=\"4853\" data-end=\"4882\"><strong data-start=\"4853\" data-end=\"4880\">Probenvorbereitung standardisieren<\/strong><\/p>\n<ul data-start=\"4886\" data-end=\"5086\">\n<li data-start=\"4886\" data-end=\"4948\">\n<p data-start=\"4888\" data-end=\"4948\">Temperaturkontrolle: H\u00e4rte der Schokolade \u00e4ndert sich bei \u00b12\u00b0C.<\/p>\n<\/li>\n<li data-start=\"4952\" data-end=\"5017\">\n<p data-start=\"4954\" data-end=\"5017\">Gr\u00f6\u00dfen-\/Formeinheitlichkeit: Verwendung von Formen f\u00fcr gleichm\u00e4\u00dfige Gummist\u00fccke.<\/p>\n<\/li>\n<li data-start=\"5021\" data-end=\"5086\">\n<p data-start=\"5023\" data-end=\"5086\">Ausrichtung: Immer Schokoladentafeln entlang derselben Achse testen.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"5088\" data-end=\"5214\">\n<p data-start=\"5091\" data-end=\"5124\"><strong data-start=\"5091\" data-end=\"5122\">Auswahl des richtigen Sensors &amp; Methode<\/strong><\/p>\n<ul data-start=\"5128\" data-end=\"5214\">\n<li data-start=\"5128\" data-end=\"5162\">\n<p data-start=\"5130\" data-end=\"5162\">Gummis \u2192 Zylinder-Sensor, TPA.<\/p>\n<\/li>\n<li data-start=\"5166\" data-end=\"5214\">\n<p data-start=\"5168\" data-end=\"5214\">Hartkaramell \u2192 Biegetest mit 3 Punkten, Hochkraftsensor.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<li data-start=\"5216\" data-end=\"5400\">\n<p data-start=\"5219\" data-end=\"5244\"><strong data-start=\"5219\" data-end=\"5242\">Parameter optimieren<\/strong><\/p>\n<ul data-start=\"5248\" data-end=\"5400\">\n<li data-start=\"5248\" data-end=\"5296\">\n<p data-start=\"5250\" data-end=\"5296\">Ausl\u00f6sedruck: Niedrig genug, um Kontakt zu erkennen.<\/p>\n<\/li>\n<li data-start=\"5300\" data-end=\"5332\">\n<p data-start=\"5302\" data-end=\"5332\">Testgeschwindigkeit: 1 mm\/s Basislinie.<\/p>\n<\/li>\n<li data-start=\"5336\" data-end=\"5400\">\n<p data-start=\"5338\" data-end=\"5400\">Dehnung: 25\u201350% Kompression f\u00fcr Gummis; vermeiden, dass es zu einem Bottoming-out kommt.<\/p>\n<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<hr data-start=\"5402\" data-end=\"5405\" \/>\n<h2 data-start=\"5407\" data-end=\"5456\">Struktur-Analyse bei der Haltbarkeitspr\u00fcfung von S\u00fc\u00dfigkeiten<\/h2>\n<p data-start=\"5457\" data-end=\"5532\">Struktur-Analyse ist entscheidend f\u00fcr <strong data-start=\"5489\" data-end=\"5529\">die Vorhersage der Stabilit\u00e4t von S\u00fc\u00dfigkeiten im Laufe der Zeit<\/strong>:<\/p>\n<ul data-start=\"5533\" data-end=\"5685\">\n<li data-start=\"5533\" data-end=\"5576\">\n<p data-start=\"5535\" data-end=\"5576\">Gummis \u2192 H\u00e4rte nimmt zu (Staling).<\/p>\n<\/li>\n<li data-start=\"5577\" data-end=\"5631\">\n<p data-start=\"5579\" data-end=\"5631\">Schokolade \u2192 Fettschimmel beeintr\u00e4chtigt Knackigkeit und Aussehen.<\/p>\n<\/li>\n<li data-start=\"5632\" data-end=\"5685\">\n<p data-start=\"5634\" data-end=\"5685\">Hartkaramellen \u2192 Feuchtigkeitsaufnahme f\u00fchrt zu Klebrigkeit.<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"5687\" data-end=\"5860\">Durch <strong data-start=\"5693\" data-end=\"5741\">Echtzeit- und beschleunigte Haltbarkeitsstudien<\/strong>, k\u00f6nnen Hersteller die beste Verpackung (z. B. metallisierte Folien, Feuchtigkeitsbarrieren) bestimmen, um die Texturqualit\u00e4t zu erhalten.<\/p>\n<hr data-start=\"5862\" data-end=\"5865\" \/>\n<h2 data-start=\"5867\" data-end=\"5945\">Fazit: Warum Struktur-Analyse die S\u00fc\u00dfe Wissenschaft der S\u00fc\u00dfwarenherstellung ist<\/h2>\n<p data-start=\"5946\" data-end=\"6131\">Struktur definiert die <strong data-start=\"5966\" data-end=\"5998\">Kundenerfahrung mit S\u00fc\u00dfigkeiten<\/strong>\u2014 vom Knacken <a href=\"https:\/\/www.jymachinetech.com\/de\/chocolate-chip-machine\/\" title=\"Top 10 Tipps zum Kauf einer Schokoladenst\u00fcckchenmaschine f\u00fcr Ihre B\u00e4ckerei 2024 Bewertungen\" target=\"_blank\" rel=\"noopener\"  data-wpil-monitor-id=\"1532\">bei Schokolade bis zum Kauen von Gummis<\/a>. Durch die Integration der Struktur-Analyse in die S\u00fc\u00dfwarenproduktion k\u00f6nnen Hersteller:<\/p>\n<ul data-start=\"6132\" data-end=\"6369\">\n<li data-start=\"6132\" data-end=\"6180\">\n<p data-start=\"6134\" data-end=\"6180\">Konsequente Qualit\u00e4t \u00fcber Chargen hinweg garantieren.<\/p>\n<\/li>\n<li data-start=\"6181\" data-end=\"6248\">\n<p data-start=\"6183\" data-end=\"6248\">Innovative Formulierungen entwickeln (zuckerfrei, funktionale S\u00fc\u00dfigkeiten).<\/p>\n<\/li>\n<li data-start=\"6249\" data-end=\"6304\">\n<p data-start=\"6251\" data-end=\"6304\">Haltbarkeit durch bessere Verpackungsstrategien verl\u00e4ngern.<\/p>\n<\/li>\n<li data-start=\"6305\" data-end=\"6369\">\n<p data-start=\"6307\" data-end=\"6369\">St\u00e4rken <a href=\"https:\/\/www.jymachinetech.com\/de\/top-10-cake-production-brands-in-the-us-2025-complete-review\/\" title=\"Top 10 Kuchenmarken in Deutschland: 2025 Komplett\u00fcbersicht\" target=\"_blank\" rel=\"noopener\"  data-wpil-monitor-id=\"1534\">Markenvertrauen durch zuverl\u00e4ssiges Produkt<\/a> Leistung.<\/p>\n<\/li>\n<\/ul>\n<p data-start=\"6371\" data-end=\"6455\"><strong data-start=\"6371\" data-end=\"6453\">Texturanalyse ist nicht nur Test \u2013 es ist die Wissenschaft der S\u00fc\u00dfigkeitskonsistenz.<br \/>\n<\/strong><\/p>\n<\/div>\n<div>\n<ul>\n<li class=\"whitespace-normal break-words\"><strong>ASTM International \u2013 Standards f\u00fcr Textur- und Rheologietests<\/strong> <a class=\"underline\" href=\"https:\/\/www.astm.org\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.astm.org\/<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>cURL Too many subrequests.<\/strong> <a class=\"underline\" href=\"https:\/\/www.iso.org\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.iso.org\/<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>cURL Too many subrequests.<\/strong> <a class=\"underline\" href=\"https:\/\/www.ift.org\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.ift.org\/<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>AOAC International \u2013 Verband der offiziellen analytischen Chemiker<\/strong> <a class=\"underline\" href=\"https:\/\/www.aoac.org\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.aoac.org\/<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>FDA \u2013 Food and Drug Administration<\/strong> <a class=\"underline\" href=\"https:\/\/www.fda.gov\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.fda.gov\/<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>USDA \u2013 Landwirtschaftsministerium<\/strong> <a class=\"underline\" href=\"https:\/\/www.usda.gov\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.usda.gov\/<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>American Society for Testing and Materials (ASTM)<\/strong> <a class=\"underline\" href=\"https:\/\/www.astm.org\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.astm.org\/<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>Gesellschaft f\u00fcr Rheologie<\/strong> <a class=\"underline\" href=\"https:\/\/www.rheology.org\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.rheology.org\/<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>cURL Too many subrequests.<\/strong> <a class=\"underline\" href=\"https:\/\/www.mrs.org\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.mrs.org\/<\/a><\/li>\n<li class=\"whitespace-normal break-words\"><strong>cURL Too many subrequests.<\/strong> <a class=\"underline\" href=\"https:\/\/www.nist.gov\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.nist.gov\/<\/a><\/li>\n<\/ul>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>The Ultimate Guide to Texture Analysis in Candy Production Lines What is Texture Analysis in Candy Manufacturing? Texture analysis is the science of measuring the mechanical properties of candy\u2014hardness, chewiness, stickiness, and brittleness\u2014using objective, repeatable methods. Instead of saying \u201cthe gummy is chewy\u201d or \u201cthe lollipop is hard,\u201d texture analysis provides numerical data. These values [&hellip;]<\/p>","protected":false},"author":3,"featured_media":9033,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"rank_math_title":"The Ultimate Guide to Texture Analysis: Technical Principles 2025","rank_math_description":"Explore the importance of texture analysis in the food and packaging industry. This guide explains how texture analysis helps measure product quality, consistency, and consumer satisfaction across biscuits, cookies, gummies, and other snacks. Learn how advanced texture testing instruments improve production control, optimize formulations, and ensure reliable quality assurance \u2014 helping manufacturers stay competitive and meet market demands.","footnotes":""},"categories":[221],"tags":[],"class_list":["post-8988","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gummy-production-line"],"_links":{"self":[{"href":"https:\/\/www.jymachinetech.com\/de\/wp-json\/wp\/v2\/posts\/8988","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jymachinetech.com\/de\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jymachinetech.com\/de\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jymachinetech.com\/de\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jymachinetech.com\/de\/wp-json\/wp\/v2\/comments?post=8988"}],"version-history":[{"count":7,"href":"https:\/\/www.jymachinetech.com\/de\/wp-json\/wp\/v2\/posts\/8988\/revisions"}],"predecessor-version":[{"id":9361,"href":"https:\/\/www.jymachinetech.com\/de\/wp-json\/wp\/v2\/posts\/8988\/revisions\/9361"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jymachinetech.com\/de\/wp-json\/wp\/v2\/media\/9033"}],"wp:attachment":[{"href":"https:\/\/www.jymachinetech.com\/de\/wp-json\/wp\/v2\/media?parent=8988"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jymachinetech.com\/de\/wp-json\/wp\/v2\/categories?post=8988"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jymachinetech.com\/de\/wp-json\/wp\/v2\/tags?post=8988"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}