Widespread tools in the food and cosmetics industry for quality control and research. They provide simple and accurate methods to characterize the structural properties of a variety of products. Some applications concern the spreadability of butter, margarine, cheese, pate, and sauces; controls of hardness of chocolate, biscuits, snacks; verification of the gelling properties of additives such as gelatine, agar, alginate etc; extrudability of creams and mixtures.

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