What is ISO 11036 about?
BS ISO 11036 is an International Standard on sensory profiling methods. BS ISO 11036 can help food manufacturers in their product development initiatives.
ISO 11036 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.
ISO 11036 is applicable to:
- Orientating assessors through the development of definitions and evaluation techniques for textural characteristics
- Characterizing the textural attributes of a product in order to establish its standard profile and to discern any later changes
Who is ISO 11036 for?
ISO 11036 on sensory analysis is relevant to:
- Food industry
- Food technologists and laboratories
Why should you use ISO 11036?
Sensory analysis involves the development of a texture profile by means of a systematic classification that describes all the textural attributes (mechanical, geometrical, and surface).
ISO 11036 is useful as it helps to improve old products and develop new products. You can also compare a product with another similar product to determine the nature and intensity of textural differences.
With ISO 11036, can help in assessing 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. If you are a food product manufacturer, this will play an essential role in maintaining value across the supply chain.
Overall, ISO 11036 is also beneficial from the product development perspective that can help your business cater to wider markets and larger audiences.
What’s changed since the last update?
BS ISO 11036:2020 replaces the first edition (ISO 11036:1994) which has been technically revised. The main changes compared with the previous edition are as follows:
- Definitions have been added for consistency with ISO 5492
- Changes have been made to avoid repetition
