We offer rheology and texture analysis services on all types of food products (e.g., fruit juice, protein drink, coffee, honey, salad dressing, starch, ketchup, bakery, confectionery, dairy, gel, meat & fish, plant- based meat and dairy alternatives, pasta, cereals, and produce), cosmetics (e.g., face cream, shampoo), and packaging materials. Our rheology and texture analysis team of scientists and consultants serve to help clients explore the applications of novel food ingredients, find the best ingredient choices and plant- based alternatives to build up new generation foods, and provide innovative solutions to support the food industry.
Turnaround time: 3 – 7 days
Rheology and texture are important in manufacturing, distribution, handiness, and final quality of food and cosmetic products. Rheology and texture testing provides valuable information to food and cosmetic producers and developers. Rheological and textural properties are helpful in determining changes in raw ingredients or packaging (for cost reduction/ supplier changes), new product development, correlations to sensory analysis, product changes during storage, and applications of newly-developed ingredients.
We offer specialized testing services to evaluate the flow behavior of fruit and vegetable purees across a range of temperatures (5 – 95oC). Understanding how pure viscosity and flow properties change with temperature is crucial for optimizing processing, packaging, and product stability. We use rheological techniques to assess viscosity, shear thinning behavior, and other flow characteristics of puree to ensure smooth production and consistent texture. Whether for sauces, beverages, or baby food, our analysis helps manufacturers fine-tune their formulations to meet desired performance and quality standards, ensuring a superior end product.
We provide specialized gelatin gel strength testing services using the GMIA (Gelatin Manufacturers Institute of America) standard method, the industry benchmark for evaluating the quality of gelatin. Gel strength, commonly referred to as “bloom strength”, is a key measure of gelatin’s firmness and its ability to form stable gels in various applications. Our testing process involves precise measurements of the force required to compress a standardized probe into a gelatin gel sample in a standard container under controlled conditions, ensuring consistent and reliable results. By utilizing the GMIA method, we help manufacturers assess the quality and performance of their gelatin products, enabling them to meet regulatory standards and optimize product formulation.
Our texture analysis service for ice cream cones offers precise insights into key parameters such as hardness, brittleness, toughness, and crispiness. During testing, we measure the force applied to the cone, observing how it rises until the point of major failure. True fracture events are identified through sharp peaks on the force graph. The maximum force recorded reflects the cone’s hardness, while the distance at this point relates to its brittleness. The area under the curve up to the major fracture represents the toughness, and the total number of peaks shows additional fractures indicating the cone’s crispiness. As cones stale, they become harder, tougher, less brittle, and less crispy. Our testing evaluates both dry cones and cones filled with ice cream to analyze how formulation and storage conditions affect their shelf life, ensuring optimal crispiness and texture over time.
We offer specialized texture analysis on agar gel plate focused on bloom strength and burst strength. Bloom strength measures the gel firmness and gelling properties of agar, ensuring consistency and reliability in applications such as microbiological culture media. Burst strength evaluates the agar gel’s resistance to rupture or failure under pressure, which is critical for ensuring the structural integrity of agar plates. Our analysis provides data to support manufacturers optimize agar formulations, ensuring product stability and performance in laboratory and industrial settings.
Our texture analysis services for dry vegetables, chips, and crackers focus on critical parameters such as hardness, crispiness, and brittleness to ensure quality and consumer appeal. We assess the force required to break or compress these products, helping manufacturers maintain texture consistency and optimize shelf life. This analysis helps improve production processes and achieve the desired crunch, freshness, and texture that consumers expect in snack products.
Texture analysis of gummy products involves evaluating several key properties that determine their quality and consumer appeal. Firmness or hardness measures the force required to compress the gummy, indicating how soft or firm it feels when chewed. Toughness assesses the gummy’s resistance to breaking or tearing, providing insight into its durability during consumption. Resilience refers to the gummy’s ability to recover its shape after being deformed, reflecting its elastic properties. Instant springback measures the speed at which the gummy returns to its original shape immediately after compression. It is an indicator of the product’s elasticity and how “bouncy” it feels immediately after a bite or deformation.
Our texture analysis services for muffins focus on assessing both firmness and springiness, key indicators of product quality. We measure the initial firmness of muffin at a specific depth during the probe compression, followed by the residual firmness after a 30-second hold period. The residual force after this hold time is divided by the initial force to calculate springiness, also known as elasticity. This analysis provides valuable insights into the structural integrity and freshness of muffins, helping manufacturers optimize their products for texture, consistency, and consumer satisfaction.
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