BS ISO 11036:2020

This document specifies a method for developing a texture profile of food products (solids, semi-solids, liquids) or non-food products (e.g. cosmetics).

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.

This method is applicable to:

1. screening and training assessors;

2. orientating assessors through the development of definitions and evaluation techniques for textural characteristics;

3. characterizing the textural attributes of a product in order to establish its standard profile and to discern any later changes;

4. improving old products and developing new products;

5. 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;

6. comparing a product with another similar product to determine the nature and intensity of textural differences;

7. correlating sensory and instrumental and/or physical measurements.