1. Research Background

The texture of a material is a macroscopic manifestation of its internal structure and the interaction forces between molecules and atoms. By measuring the texture and recording the stress - strain of the sample when it is under force, we can analyze its internal structural characteristics. For cream products, texture characteristics affect the spreading effect, among which cohesiveness is particularly crucial. Cohesiveness influences the flowability, wall - hanging property, and spreading experience of the cream. Appropriate cohesiveness allows the cream to be spread smoothly without breaking easily. In addition, the shelf life can also have an impact on indicators such as the viscosity of the cream.

The Shanghai Bosin texture analyzer is a professional physical property analysis instrument. It uses international top - level force sensors, high - performance motors, and wear - resistant and precise rotating shafts. It has multiple test modes and parameters, enabling a comprehensive analysis of the texture characteristics of samples. In this experiment, the Shanghai Bosin TA.XTC - 20 texture analyzer was used to conduct TPA tests and holding tests on creams with different shelf lives and batches to measure their physical properties such as hardness, viscosity, and cohesiveness.

 2. Experimental Methods

 2.1 Experimental Materials

Commercially available creams and laboratory - made creams were selected as experimental materials.

 2.2 Instruments and Equipment

The Shanghai Bosin TA.XTC - 20 texture analyzer was used, paired with a TA/0.5 gel probe.

 2.3 Sample Preparation

Appropriate amounts of commercially available creams and laboratory - made creams were respectively taken, smoothed on the test platform, and then tested.

 2.4 Experimental Design

1. TPA Test: The Shanghai Bosin TA.XTC - 20 texture analyzer and the TA/0.5 gel probe were used to perform instantaneous compression and release tests on the samples. The results can reflect the immediate response and recovery ability of the samples.

2. Holding Test: The same instrument and probe were used to apply a long - term holding force to the samples to investigate the stability or continuous change of the samples over a certain period.

 3. Experimental Results

 3.1 TPA Test Stage

1. Experimental Data: The texture values such as hardness, viscosity, elasticity, gumminess, and cohesiveness of creams with different shelf lives and batches were recorded in detail, and the definitions and meanings of each indicator were given.

2. Data Analysis: The commercially available creams were higher than the laboratory - made creams in terms of hardness, viscosity, elasticity, gumminess, and cohesiveness. This indicates that commercially available creams have low flowability, are thicker and denser, have a strong ability to recover their shape after being compressed, have a strong adhesion feeling and good wall - hanging property when spread, and are not easy to disperse and flow. In contrast, laboratory - made creams are lighter and smoother, but have a soft structure and low cohesiveness. They are prone to leakage, breakage, and dispersion when spread and are not easy to stay on the skin surface.

 3.2 Holding Test Stage

1. Experimental Data: Data such as the negative area (cohesion), yield force, and holding residual force of different creams were recorded, and each indicator was explained.

2. Data Analysis: The negative area, yield force, and holding residual force of commercially available creams were all greater than those of laboratory - made creams. This shows that commercially available creams have stronger plasticity or deformation characteristics during the stress process, greater cohesion, require more external force for spreading, are more firmly stable overall, and have a more stable emulsification system or particle structure. Laboratory - made creams have relatively smaller deformation or compression ability and cohesion, require less external force for spreading, and have a relatively loose and unstable structure.

 4. Conclusion

The Shanghai Bosin texture analyzer can accurately measure various physical property indicators of different creams. Factors such as the addition amount, raw materials, and manufacturing process of the creams can affect their physical property indicators, which in turn affect the customer experience. By using the texture analyzer to test and compare creams of different brands, it helps customers select products and provides references for merchants to improve their technologies. However, it should be noted that the experimental results may be interfered with by factors such as the shape and size of the samples. It is recommended to use different experimental methods for testing.