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What is texture analysis and a texture analyzer for?

Texture analysis evaluates how a product feels when we eat it or performs when we handle or produce it.

A texture analyzer is an instrument that enables the assessment of physical textural properties by applying the same deformations. This makes it possible to control the impact of changing ingredients or formulations on quality.

Texture analysis can replace subjective human sensory evaluation with objective and quantifiable measured values, enabling in-house quality assurance checks and standards for the product.

You can evaluate and control manufacturing factors affecting quality, processing, handling and shelf-life, enabling you to understand the effect on consumer acceptance criteria in response to changes in demand or regulations.

Measure consumer sensory qualities and satisfaction

Texture analysis enables correlation to the subjective expert panel methods of assessing the sensory quality of the physical texture of a product, to give an objective result.

Ideal, acceptable and reject ratings can be determined by testing samples in a manner that replicates the way in which the consumer interacts with the product to experience mouth feel or finger feel.

When eating, preparing or applying the product, the act of chewing, slicing, spreading or pouring equates to freshness, tenderness or firmness.

Texture analyzers can measure and indicate the softness, creaminess and freshness (or ripeness) of a product.

Control and optimize manufacturing

Texture analyzers enable processors to control many aspects of the entire product manufacturing cycle.

From grading raw ingredients and judging when to harvest, supplier selection, optimising machine parameters and cook profile, to testing packaging and storage solutions.

Industry test standards can be performed with specific fixtures to meet required quality or food and drug safety regulations, including responding to changes in legislation

This enables Food Technologists to develop products that meet the changing demands of consumers, by offering alternative varieties that still achieve the desired textural qualities.


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Consumers have very particular expectations of how bakery products should feel and behave during consumption.

Choosing the right method of texture analysis keeps the texture testing practical and real, by using techniques that replicate handling by the consumer, such as stretching, breaking, bending, cutting and squashing the product.

Confectionery creates unique texture analysis challenges, as the texture is deliberately designed by food technologists to meet consumer desire and expectation.

Combining different ingredients and altering production methods to achieve the right texture consistency requires a repeatable, accurate and objective method of texture analysis. 

The way a cosmetic product feels to the touch during application is as critical to customer acceptance as how it performs.

Chemists in the cosmetic, personal care and toiletries sectors are constantly challenged to meet consistent physical texture expectations.

From the raw ingredients through to manufacturing procedures, the physical structure of dairy products change impacting the subjective sensory properties consumers use to evaluate the quality of a product.

The measurement of texture (from butter spreadability to curd firmness) is paramount in modern dairy production. Texture analyzers support food technologists assess engineering performance and sensory quality throughout the manufacturing process.

Texture (and related mouth or finger-feel of a product) plays an essential role in the consumer's evaluation and acceptance of a product.

A texture analyzer enables accurate, repeatable, product measurement in a numerical output for testing against subjective findings.

Our texture measurement systems are used in laboratories, schools, colleges and universities worldwide.

Evaluating the texture of fruit and vegetables, when fresh or during processing, enables producers and processors to maximise their efficiency and meet consumer expectations.

If an apple or a strawberry is too soft, it's no longer desirable. Quality standards require ongoing measurement of sensory characteristics, establishing the best time to harvest a crop to produce a consistently good finished product.

Gelling agents are commonly used as thickeners, binding agents and stabilizers in food, cosmetics and pharmaceuticals to provide desirable textures.

Gelatin (or gelatine) has industry standard 'Bloom strength' tests for grading and qualifying its gelling properties. Other agents (hydrocolloids) can be tested in similar ways.

Grain and cereals such as rice, couscous and pasta are cooked before consumption. Evaluating the raw product, as well as correct preparation method, to achieve a desirable texture is essential for a quality finished product.

Snack foods made from grains and cereals are also complex in texture. If an expected texture is missing from the consumer's evaluation the product will be considered sub-standard or stale.

How do you translate the 'sensory' quality of meat (or meat-free protein alternatives) into analytical information that you can use to assess and evaluate quality?

Where other food groups compete for consumer preference by innovating new products and flavours, meat is regularly graded just by sensory texture that is linked to its perceived quality.

A texture analyzer can objectively replicate touch, bite or mouth-feel, and other customer sensory interactions with a product.

Pet food must appeal to the animal and the pet's owner. Food texture particularly needs to satisfy human sensory processing, along with appearance and smell.

Measuring raw ingredients and changing formulations requires objective texture analysis to meet product safety and consumer acceptance.


Texture analysis is used in pharmaceutical (and nutraceutical) products to assess quality, efficacy and customer acceptance.

Whether the medication is ingested through chewing, crushing or after being dissolved, the impact of formulation changes to meet the desired oral administration characteristics can be evaluated with repeatable testing and analysis methods.

Preferable sensory qualities are a major benefit where consumers often have an aversion to taking medication.


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