Stickiness during drying of amorphous skin-forming solutions using a probe tack test

Werner, Stephen R.L.; Jones, Jim R.; Paterson, Anthony H.J.

doi:10.1016/j.jfoodeng.2006.12.008

Cited by 16 publications

(15 citation statements)

References 24 publications

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“…Based on qualitative observations, we have found that the L. acidophilus FTCC 0291‐fermented soy cream cheese was more scoopable and non‐sticky compared to the control samples. Higher concentration of maltodextrin has been reported to elevate stickiness 33. Thus the concentration of maltodextrin may diminish upon hydrolysis or utilization by L. acidophilus FTCC 0291 during storage.…”

Section: Discussionmentioning

confidence: 99%

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Survival, growth characteristics and bioactive potential of Lactobacillus acidophilus in a soy‐based cream cheese

et al. 2009

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BACKGROUND: Soy-based products have received much attention lately as dairy replacers and carriers for probiotics, without the cholesterol and lactose intolerance factors. We have previously developed a soy cream cheese product and would like to evaluate its suitability as a carrier for probiotic microorganisms. Soy cream cheese is commercially uncommon, while a probiotic soy cream cheese is yet to be available in the market.

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Section: Discussionmentioning

confidence: 99%

“…Higher concentration of maltodextrin has been reported to elevate stickiness. 33 Thus the concentration of maltodextrin may diminish upon hydrolysis or utilization by L. acidophilus FTCC 0291 during storage. This could subsequently decrease the stickiness of the soy cream cheese compared to control samples.…”

Section: Discussionmentioning

confidence: 99%

Survival, growth characteristics and bioactive potential of Lactobacillus acidophilus in a soy‐based cream cheese

et al. 2009

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“…Probe tack testing, whereby a probe is driven into the topical formulation, held for a short period, and then removed to measure the force required to separate, is also a reliable method to assess tackiness (33). Probe methods are commonly employed to assess the tackiness of food coating preparations during drying as a method to determine how the systems change during solvent evaporation (37). In this study, a probe tack test was utilised to measure the adhesiveness of the MDA formulations after actuation, i.e.…”

Section: Resultsmentioning

confidence: 99%

Manipulation of Corticosteroid Release from a Transiently Supersaturated Topical Metered Dose Aerosol Using A Residual Miscible Co-Solvent

2008

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“…Shear strength reflects the cohesive strength or the ability of the adhesive to remain attached without experiencing rupture [1]. Tack is the property of an adhesive that enables it to form instant bond to the surface under light pressure [2].…”

Section: Introductionmentioning

confidence: 99%

Comparison of Tack of Pressure-Sensitive Adhesives (PSAs) at Different Temperatures

Chiang

Ghassemieh

Lewis

et al. 2010

Journal of Adhesion Science and Technology

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Pressure-sensitive adhesives (PSAs) have applications in the fields of packaging, joining, wound care, and personal care. Depending on the application of the PSA, different performance tests are carried out when new products are developed or the quality of the existing products is checked. Tack is the property of an adhesive that enables it to form instant bond on the surface under light pressure. The tack of a PSA strongly depends on the way the bond is created. Parameters such as the bonded area, contact time and the nature of tack materials all affect the tack force measured. In the development of any PSA, it is desirable to correlate the performance related properties such as tack and peel strength to the rheological behaviour. Finding these correlations would make it possible to evaluate the performance of a PSA using its rheological characteristics. In this investigation we have studied the influence of rheological behaviour of three different PSAs on their tackiness. The three different PSAs used in this study are a low molecular weight rosin ester, high molecular weight rosin ester, and dicyclopentadiene. Various rheological properties such as viscosity, phase angle, and elastic and viscous moduli are measured versus the frequency and temperature. Also the tack properties at various removal speeds and temperatures are evaluated. Analysis of the results indicates different performances of the three PSAs which could be related to their rheological properties, especially the phase angle, at different frequencies and temperatures. The PSA with high molecular weight rosin ester is more sensitive to temperature changes and showed drastic changes in tackiness from high temperature to low temperature. On the other hand, rosin ester with low molecular weight is less sensitive to temperature changes.

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Stickiness during drying of amorphous skin-forming solutions using a probe tack test

Cited by 16 publications

References 24 publications

Survival, growth characteristics and bioactive potential of Lactobacillus acidophilus in a soy‐based cream cheese

Survival, growth characteristics and bioactive potential of Lactobacillus acidophilus in a soy‐based cream cheese

Manipulation of Corticosteroid Release from a Transiently Supersaturated Topical Metered Dose Aerosol Using A Residual Miscible Co-Solvent

Comparison of Tack of Pressure-Sensitive Adhesives (PSAs) at Different Temperatures

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