Page 39 - FoodFocusThailand No.235 October 2025

STRONG QC & QA
Why Texture Matters:
Scientific Tools for Perfecting
Emulsion Product Texture
Imagine the moment you squeeze or scoop
a creamy salad dressing, mayonnaise, or
sauce—it flows smoothly, clings just right, and
coats your food perfectly with a silky, uniform
layer. Such characteristics convey an image of
a high-quality, appetizing product. In contrast,
if these kinds of products are watery drips,
stubborn clumps, or uneven coverage. It can
negatively affect consumer perception and
reduce overall satisfaction. Therefore, variations
in flow behavior and texture are critical factors
that determine the quality of food products.
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Ensuring consistent texture in commercial emulsion products
poses a challenge for manufacturers. Texture is a complex set
of physical properties — spreadability, creaminess, viscosity,
cohesiveness, adhesiveness, and flow behavior, which may vary
with even minor changes in ingredients, processing conditions, or
storage. Therefore, precise control is crucial, not only for consumer
satisfaction but also for brand credibility.
Research Approaches on Texture in
Emulsion Products
Nowadays, many consumers are turning to healthier food choices.
Therefore, research and product development have become
essential to meet market demand and provide better options.
An interesting study by Leahu et al. (2023) developed a low-fat
1
mayonnaise-like vegan emulsion gel using by-products from oil
extraction — sesame cake and walnut cake — while corn starch
was used as the control. Both texture analysis and sensory
attributes were investigated. The results showed that adding
sesame cake and walnut cake reduced hardness by 79.16% and
76.66%, respectively, while increasing springiness by 49.25% and
65.67%. The sample with 2% sesame cake (SO1) received the
highest average score of 8.85 ± 0.02, as tested by 20 panelists
for sensory acceptance, which was very close to the commercial
mayonnaise product. According to the results, customers preferred
a smooth, soft texture that felt light and creamy. The study
demonstrated that combining a texture analyzer with sensory
evaluation can guide researchers in developing new products that
meet consumer expectations. (Figure 1)
Schädle et al. (2022) studied the development of a low-fat
2
mayonnaise product using fat replacers in the formulation. They
investigated physical properties such as texture analysis, tribology,
rheology, and sensory evaluations. Moreover, correlations between
instrumental measurements and sensory tests were analyzed.
According to the study, using corn dextrin at concentrations
of 4% or higher resulted in significantly greater firmness and
stickiness compared to the control. These two parameters are
essential, as they strongly influence mouthfeel. Twelve panelists
participated in the sensory evaluation. Samples containing 4%
or more corn dextrin received the highest scores for firmness,
stickiness, and creaminess. Furthermore, correlation analysis
between instrumental methods and sensory evaluation showed
that instrumental analysis could reliably predict firmness. These
findings can be applied to improve product quality.
This is where texture analysis (instrumental methods) becomes
essential for manufacturers. It provides reliable and reproducible
data that enable R&D, QC, and QA teams to develop, monitor,
and control product quality with greater precision than sensory
evaluation by panelists alone. However, using both methods
together can ensure a more consistent and comprehensive
quality assessment. Even if a product has excellent flavor, an
unacceptable texture can be a decisive factor that prevents
consumers from repurchasing.
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