NF ISO 11036

<p>This document specifies a method for developing a texture profile of food products (solids, semi-solids, liquids) or non-food products (e.g. cosmetics).</p> <p>This method is one approach to sensory texture profile analysis and other methods exist. This method describes various steps in the process of establishing a complete description of the textural attributes of a product.</p> <p>This method is applicable to:</p> <p>— screening and training assessors;</p> <p>— orientating assessors through the development of definitions and evaluation techniques for textural characteristics;</p> <p>— characterizing the textural attributes of a product in order to establish its standard profile and to discern any later changes;</p> <p>— improving old products and developing new products;</p> <p>— studying various factors that can affect the textural attributes of a product, e.g. changes in process, time, temperature, ingredients, packaging or shelf-life, and storage conditions;</p> <p>— comparing a product with another similar product to determine the nature and intensity of textural differences;</p> <p>— correlating sensory and instrumental and/or physical measurements.</p>