TIC Gums Revolutionizes the Language of Texture
A team of experts from TIC Gums spent months developing the textural traits and definitions. While the lexicon is a work in progress, there are already 78 separate terms with definitions applicable to the food science and development industry.
6/14/2011 --- TIC Gums is introducing an entire lexicon (vocabulary) of words devoted to the description of texture for solid, liquid, and semi-solid foods. The introduction is at the IFT Annual Meeting and Food Expo, June 11-14, 2011, at the Morial Convention Center in New Orleans, LA. Considered a tool for developers that is an industry first, this lexicon of well-defined terms will aid food scientists and developers with a better way to express the textural qualities desired in food products early in the development process. Included in the lexicon is a texture mapping process, and over 30 already complete texture attribute maps.
A Revolutionary Way to Describe Texture
Named the “Texture Revolution” this new way of describing food texture is remarkable as it provides the industry with a process for detailed descriptions of the preferred texture in food. TIC Gums introduction of this new way of expressing texture is “revolutionary” because no such device was ever made available so widely, at zero cost to potential users. “We thought first of ways to benefit the industry and help developers get their ideas out of the lab and onto store shelves sooner than later,” said Gregory C. Andon, president of TIC Gums. “With over 100 years of experience, TIC Gums is uniquely qualified to develop and introduce a new and better way of articulating texture in food early in the development process.”
The “texture revolution” is a more powerful way to plan the characteristics that will give food products improved consumer acceptance. Based on food sensory evaluations, these terms allow for greater precision for describing the “right” textural attribute of food.
Developing the Lexicon
Developing the lexicon and the attribute maps was an involved process. A team of experts from TIC Gums spent months developing the textural traits and definitions. While the lexicon is a work in progress, there are already 78 separate terms with definitions applicable to the food science and development industry. The team at TIC Gums spent over a year assigning lists of textural qualities associated with liquids, solids and semi solids. These evaluations included how products looked, behaved in different situations, and were experienced during all phases of consumption.
When the lexicon was ready, the same team spent hundreds of hours tasting, testing and mapping the first food attribute maps. The result of this work is the lexicon, mapping process and over 30 attribute maps.
Food developers can generate significant innovation and product variety by focusing on the fundamental attributes associated with texture. Without a common language, an efficient way to develop or design food products was more challenging than needed. While flavor is well understood and described, texture was much less so. With more specific ways to communicate common understanding of desired experiences, better food products can be delivered more efficiently than before.
