Contact your local food technology specialist for all your food texture solutions

Contact a Food Technology Specialist

 

Applications

Is it too hard? Is it fresh? Is it too sticky? Is it over ripe? Is it tough? How strong is it?

These are all questions asked by new product development and quality departments every day...

Hardness, tenderness, firmness, cohesiveness, springiness, stickiness etc are terms commonly used across different food sectors to describe food attributes, but the methods employed to measure the textural properties of foods can differ significantly from one food to another.

Use this area as a guide to food texture measurements and establish how best to test each product accurately and successfully.

Bakery

Learn more about applying the right test to measure the properties of products including; custards, flans, bagels, croissants, biscuits, rice cakes, pie fillings and many more...

 Shearing fruit cake texture test using single blade shear fixture Custard extrusion texture test Flapjack breaking texture test using three point bend
       

Confectionery

Learn more about applying the right test to measure the properties of products including; syrups, chocolate spreads, meringue, fudge, bubble gum, boiled sweets, jelly beans, nougat and many more... Breaking chocolate texture test using three point bend Gummy sweet compression texture test using ball probe Penetration test of soft sweet using cylinder probe and mini sample vice
       

Dairy

Learn more about applying the right test to measure the properties of products including; yogurts, mayonnaise, rice pudding, butter, cream cheese, camembert cheese, feta cheese, cheddar cheese, ice-cream and many more... Fruited cheese mutliple point analysis texture test using multiple needle probe Shearing butter texture test using wire shear probe Yogurt extrusion texture test
       

Fruits and Vegetables

Learn more about applying the right test to measure the properties of products including; purees, jams, seeds, dried fruit, cabbage, broccoli, carrots, avocado, apples, strawberries, asparagus, onions, lemons, bananas and many more... Apple pentration texture test using magness taylor probe set Jam multiple point penetration test using multiple needle probe Sweetcorn succulence texture test using the FTC succulometer
       

Meats

Learn more about applying the right test to measure the properties of products including; minced meat, fish, sausages, pastes, protein based gels, burgers, prawns, stocks and many more...

 

 Shearing test of hotdog using single blade shear fixture Extrusion test of meat spread using TMS extrusion platen set Hot dog compression test using aluminium platen