Food | Spreadability of Hazelnut Cream
Is the spreadability of hazelnut cream the same in every country? This report shows how simple rheological tests with the rotational rheometer RheolabQC can answer this question.
Rheological measurements of food samples build an important basis for their evaluation. The character of hazelnut cream is defined by its spreadability and texture. These parameters are related to the product’s viscosity and yield point. For this report a German hazelnut cream was compared to one from Croatia. Both creams were produced for the same brand and contain the same ingredients but in a slightly different composition. But does this influence its spreadability? The spreadability of the two samples was compared with a rotational rheological test using RheolabQC.
Experimental Setup
The measurements were performed on the rotational rheometer RheolabQC with the Peltier temperature device C-PTD 180/AIR/QC. This unique Peltier temperature device enables quick and accurate temperature control for measurements in a range from 0 °C to 180 °C. Due to the special integrated air counter-cooling, no external fluid circulator is required. A stirrer ST22-4V/40 and a concentric cylinder measuring system CC27 were used for the tests.
To determine if the two samples deviate in rheological behavior and viscosity under different conditions a viscosity test at varying shear rates and temperatures was performed. The behavior of the hazelnut creams was simulated at rest and during spreading by applying a shear rate ramp from low to high.
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