Quantitative measurement of food spreadability using the vane method

This study was performed to describe an application of the vane method for the rapid, quantitative measurement of spreadability, a subjective, textural property. Yield points of thirteen commercial food items were determined and related to spreadability using models HBTDV-I and 5X HBTDV-I Brookfield viscometers equipped with three different vanes. Spreadability strongly impacts consumer approval of a food. This textural property has been linked to the yield stress of a material, but observations support that strain at yielding may also be important. A textural map, showing yield stress and yield strain of the selected foods was created to chart regions of spreadability.