Introduction. Texture profile analysis, as the most popular method of texture analysis today, is used for relating the mechanical characteristics of the samples to their sensory characteristics. Thickeners have an important influence on the mechanical properties of semi-solid products, and thus on the physical stability of creams. Choosing the righ...

By Aleksandra Stolić-Jovanović, Milica Martinović, Ivana Nešić

Introduction. The aim of this study was to evaluate the influence of the carbomer concentration (used as the gelling agent, in the range 0.5 - 2.0%) on textural and sensory characteristics of gels with 3% panthenol using sensory analysis as subjective and texture analysis as an objective assessment method. An active substance in the gels was panthe...

By Milica Martinović, Nenad Stojanović, Ivana Nešić