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Food Texture Testing

Food texture testing is the measurement and analysis of how a food will react when it is being crushed, pulled, broken, punctured, sheared etc. We simulate these conditions by applying an axial load to the food in compression, tension, shear and bending through the use of appropriate test fixtures. Textural parameters are then established both numerically and graphically for ease of communication and comparison to product specifications.

Properties measured include:

  • Adhesiveness - sometimes referred to as stickiness. This is how a food adheres to surface of the inside of the mouth during chewing
  • Chewiness - a combination of gumminess and springiness. This is the amount of effort that goes into preparing a solid product for swallowing. Characterised by Chew Count and Chew Rate
  • Cohesiveness - refers to how a food product stays together after deformation
  • Fracturability - a food’s ability to crack or crumble, opposite of cohesiveness
  • Gumminess – a combination of hardness and cohesiveness, this is the amount of effort that goes into preparing a semi-solid food for swallowing
  • Springiness – A food’s ability to return to its original form after being compressed

These qualities are measured by using a variety of techniques, all of which can be performed by FTC food analysers. They include:

Bulk Analysis

  • Measure the effects of your process on texture
  • Bulk analysis of pastes and viscous liquids for firmness

Compression

  • Assess integrity of cooked vegetables
  • Compression test evaluating hardness to touch

Penetration

  • Penetration tests to quantify ripeness
  • Measure firmness and elasticity

Shearing

  • Cut blanched foods to predict final cook quality
  • Fracture and split tests of hard cheese

Extrusion

  • Extrude purees and pastes to measure flow and consistency properties
  • Test viscous liquids in the pots they are deposited in with extrusion cones

Bending

  • Snap bar-type samples with rigid or leongated structures
  • Measure flexural properties and storage hardening of products

Tension

  • Break strength analysis to determine breaking point
  • Stretch gums and laces to measure elasticity and extensibility

Benefits of Food Texture Testing

These include:

  • Ensure consistency of products
  • Meeting the needs of consumers in terms of taste and attractiveness
  • Optimising production, saving time and money

If you need to address food texture testing issues, Mecmesin can help!

We are the UK distributor for Food Technology Corporation (FTC), a leading manufacturer of food texture analysers.

What does FTC offer?

  • Texture analysers that are affordable alternatives to higher-priced systems
  • High texture measurement force testing up to 250 kgf
  • Comprehensive range of test fiixtures
  • 40 years experience working solely within the food texture industry
  • 2 year warranty

To find out more about Food Technology Corporation and how they can help with your food applications visit the FTC website now.