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ISO 11036

Sensory analysis — Methodology — Texture profile

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Organization: ISO
Publication Date: 1 May 2020
Status: active
Page Count: 24
ICS Code (Sensory analysis): 67.240
scope:

This document specifies a method for developing a texture profile of food products (solids, semi-solids, liquids) or non-food products (e.g. cosmetics).

This method is one approach to sensory texture profile analysis and other methods exist. This method describes various steps in the process of establishing a complete description of the textural attributes of a product.

This method is applicable to:

- screening and training assessors;

- orientating assessors through the development of definitions and evaluation techniques for textural characteristics;

- characterizing the textural attributes of a product in order to establish its standard profile and to discern any later changes;

- improving old products and developing new products;

- studying various factors that can affect the textural attributes of a product, e.g. changes in process, time, temperature, ingredients, packaging or shelf-life, and storage conditions;

- comparing a product with another similar product to determine the nature and intensity of textural differences;

- correlating sensory and instrumental and/or physical measurements.

Document History

ISO 11036
May 1, 2020
Sensory analysis — Methodology — Texture profile
This document specifies a method for developing a texture profile of food products (solids, semi-solids, liquids) or non-food products (e.g. cosmetics). This method is one approach to sensory...
January 1, 1994
Sensory Analysis - Methodology - Texture Profile
This International Standard describes a method of developing a texture Profile of food products (solids, semi-solids, liquids) or non-food products (e.g. cosmetics). NOTE 1 This International...

References

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