Our analysis includes:

• Firmness: Measured using a texture analyzer as the peak force required to compress the cream. Firmness indicates the cream’s resistance to deformation and contributes to its perceived thickness and spoonability.
• Spreadability: Evaluated using a spreadability rig on a texture analyzer, where a male cone presses into a sample placed in a matching female cone. The force required to spread the cream between the surfaces is recorded, simulating real-life application (e.g., spreading on bread or pastries).
• Viscosity (Flow Behavior): Assessed with a rheometer, viscosity indicates how a cream flows under varying shear conditions. We provide full flow curves, yield stress measurements, and thixotropic behavior to support both processing and performance evaluations.
• Adhesiveness: Measured as the negative force needed to detach a probe from the cream surface using a texture analyzer, this quantifies stickiness—an attribute that affects utensil interaction and mouthfeel.

By simulating real-world conditions—such as spreading, scooping, or pumping—we provide detailed, actionable data to help ensure your food cream products deliver consistent texture, stability, and consumer appeal.