Price of the test:
$103 per analysis
Consulting on method details (hourly)$250 per analysis
Most Solid and Semi-Solid Food Products
Sample Size Requirements:
Sample size will vary depending on product type and the test method used. Please contact Medallion Labs for specific guidance on your product.
TA.HD Texture Analyzer
Reported Units vary depending on the type of test.
Shear Analysis: Force in grams or kilograms
Break Analysis: Force in grams or kilograms and bending distance to break in millimeters
Bread Texture Analysis: Force at 25% compression in grams
Extensibility Analysis: Max Force in kilograms, distances to peak and failure in millimeters
Texture Profile Analysis: Multiple Parameters
Turn Around Time:
7-9 Business Days
Is Rush Available?
Texture testing utilizes several test procedures that have been developed internally. The food industry generally has not standardized methods for assessing objective texture measurments. One exception is for firmness of bread products, which are tested per AACC Method 74.09.
Texture test methods are empirical methods that attempt to imitate the process humans use to assess texture. Examples include assessing fruit ripeness by pressing into the flesh with a thumb, snapping a cookie or cracker to assess firmness, or measuring meat tenderness by simulating biting or chewing of the meat.
The following texture analyses are available:
Shear Analysis: Using cutting blades, this test simulates biting with the front teeth and is designed to measures hardness.
Break Analysis: This test snaps brittle products by bending them until they fracture and is designed to measures breaking strength (crispness, crunchiness).
Bread Texture Analysis: Using AACC Method 74.09, this test measures bread firmness by compression.
Extensibility Analysis: Extensibility measures stringiness by pulling products apart.
Texture Profile Analysis: A compression technique that can measure multiple texture attributes including hardness, brittleness, springiness, etc.