Food Texture Analysis
Applications
The KHT Instrument TA-Pro covers every major food texture testing protocol — from TPA double-compression to Warner-Bratzler shear, Bloom strength to butter spreadability.
Select Your Application
Each application has a dedicated test protocol, recommended probe, and standard reference method.
Snap Force and Bloom Detection
Chocolate Texture Analysis
Measure snap force, breaking strength, and fat bloom hardness with precision. Validate temper quality and detect bloomed product before packing.
Bloom Strength and Firmness
Gel and Gelatin Texture
Measure Bloom strength of gelatin and agar, gel firmness for pectins and hydrocolloids, and syneresis resistance. Compliant with AOAC 935.16 and ISO 9665.
Tenderness and Cohesion Testing
Meat Texture Analysis
Quantify Warner-Bratzler shear force, penetration resistance, and sausage bite force. Objectively measure tenderness in fresh and processed meat products.
Spreadability and Curd Firmness
Dairy Texture Analysis
Measure butter and margarine spreadability at controlled temperature, cheese firmness and stretchability, and yogurt gel strength for clean-label formulation.
One Instrument. Every Protocol.
R and D Formulation
Compare texture profiles across formulations. Catch the 2-gram-force difference in gel firmness your sensory panel can detect but not quantify.
QC / Production
Run one TPA cycle per batch. Get hardness, chewiness, and cohesiveness in 90 seconds. Flag out-of-spec product before it ships.
Shelf-Life Studies
Track texture change over time with standardized protocols. Document the exact point at which product texture falls outside consumer acceptance.
Not Sure Which Application Fits Your Product?
Our engineers help you select the right probe, test protocol, and speed settings for your specific food matrix.