Our food texture analyzers
are used widely by food scientists around the world for evaluating the textural properties of food products.
Understanding the textural qualities of food products helps companies to develop new products as well as enhance and ensure the consistency of existing products.
Food texture analysis is also important to evaluate the effects of cooking time and processing, the quality of raw ingredients, shelf life, the effect of feed on meat products and much more.
At the research and development (R&D) stage, new or alternative ingredients can be compared with existing ingredients. In production, texture analysis is used for the measurement and control of process variations such as temperature, humidity and cooking time.
Some of the most common test types within food texture analysis are brittleness, chewiness, cohesiveness, firmness, shear strength, springiness, stickiness, toughness and extensibility.
Watch the videos above to find out more about our food texture analyzers
or visit the Library
where you can find application notes and articles such as Burger Quality Testing
, Measuring the Eating Quality of Meat
, Testing the Thickness of Spaghetti, Pasta and Noodles
and What is Food Texture and How is it Measured
Typical applications for food testing include:
- Pasta, rice and spaghetti
- Pet food
- Snack foods
- Raw ingredients
Request more information
to see how we can help you with a food testing solution that suits your needs.