テキストロメーター・プラストメーターによる栄養クリームの “のびの重さ” の測定

抄録

It is said that the TEXTUROMETER gives some informations about “hardness”, “cohesivenss” “adhesiveness”, etc. of foods. We attempted to apply the TEXTUROMETER for estimating the sensory attributes of cosmetics, especially creams.
With regard to “spreadability” of nourishing creams, a good correlation was obtained except for some w/o type creams; these w/o type creams were very sticky in spite of their medium hardness.
Assuming that “spreadability” of creams consists of two factors; “hardness” and “stickiness”, we measured the attributes of twelve nourishing creams with the TEXTUROMETER and the PLASTOMETER. The TEXTUROMETER-measured value being used as the parameter of “hardness” and the PLASTOMETER-measured value as “stickiness”, a very good correlation between the sensory “spreadability” and the estimated value was obtained.
This result provides valuable information regarding contribution of these two factors to “spreadability” of creams.