Food texture
Food texture is an important sensory attribute as it affects the way food tastes and how it feels in the mouth. The texture depends on the rheological properties of the food and evaluation involves measuring the response of a food when it is subjected to forces such as cutting, shearing, chewing, compressing or stretching.
TA-XT2 texture analyser
Several texture analysis procedures are available, depending on the nature of the product, including penetrometry, cutting tests and three point bend tests. Simultaneous measurement of sound (using an acoustic envelope detector) is possible. This is helpful for characterising crispiness. We also offer development of bespoke texture tests.
If you would like further information please email us at information@campdenbri.co.uk or call our switchboard on +44(0)1386 842000 and they will be happy to direct your call to the relevant person.
Where we refer to UKAS Accreditation
The Campden BRI group companies listed below are both accredited in accordance with the recognised International Standard ISO/IEC 17025:2005 by the United Kingdom Accreditation Service (UKAS). The accreditation demonstrates technical competence for a defined scope of methods, specific to each site, as detailed in the schedules of accreditation bearing the testing laboratory number. The schedules may be revised from time to time and reissued by UKAS. The most recent issue of the schedules are available from the UKAS website www.ukas.com
Campden BRI (Chipping Campden) Limited is a UKAS accredited testing laboratory No. 1079
Campden BRI (Nutfield) is a UKAS accredited testing laboratory No. 1207