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Food Testing / Texture Analysis
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Our Chatillon digital force testers, test stands and gauges are used widely by food scientists around the world for evaluating the textural properties of food products and ingredients.
Texture testing is a well-established technique for evaluating the mechanical and physical properties of raw ingredients, food structure and designs, and for pre- and post-Quality Control checks. In texture testing, standard tests such as compression, tension and flexure are used to measure hardness, crispiness, crunchiness, softness, springiness, tackiness and other properties related to foods. For natural products, such as fruit, vegetables, meat and fish, textural properties can be related back to the way the product is grown, or reared, while for processed food, the textural properties can be used to optimise the process such as cooking time and processing, the quality of raw ingredients and even shelf life. Our test instruments and application software are used for a variety of testing methods that conform to industry standards.
For more complex testing routines and texture analysis, we also offer Lloyd Instruments texture analysers. Our NEXYGENPlus data analysis software also provides security and audit trail features which helps our customers conform to FDA 21 CFR Part 11 requirements.
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Typical textural properties measured include:
Adhesiveness |
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Hardness |
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Brittleness |
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Resilience |
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Chewiness |
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Shear Strength |
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Cohesiveness |
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Springiness |
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Extensibility |
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Stickiness |
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Fibrousness |
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Stiffness |
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Firmness |
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Stringiness |
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Fracturability |
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Tackiness |
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Gumminess |
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Toughness |
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