Measuring the bloom strength of gelatin or any food gel?

You probably already have one, or a dozen, of our texture analyzers. Need more?

Stable Micro Systems' Texture Analyzers are by far the most popular instruments worldwide for testing the physical properties of gels and gel-like materials because of the instruments' sensitivity, reproducibility and fixtures for gel applications. TTC and SMS have been helping our customers design tests to measure the physical properties of their gels for well over twenty-five years! Our instruments are officially recommended by the Gelatin Manufacturers Institute of America and the International Pectin Producers Association.

Among of the many parameters that our product testing equipment can analyze include firmness, stickiness, tackiness, cohesiveness, resilience, rupture, relaxation, swelling, bloom testing and extensibility of food gels such as pectin, gums, stabilizers, colloids, hydrocolloids, agars, carrageen, surimi and protein gels and gelatins.

Test gels, pectins, carrageenan, gums and food products with gel-like attributes with the TA.XTExpress or TA.XTPlus Texture Analyzer.

Every type of food gel is extensively tested with SMS' TA.XT family of texture analyzers. Reliability. Precision. Trust. We are a little more expensive than also-ran instruments - but your business is delivering precise performance to your customers. Our business is to help you deliver that precise performance.

Every gel attribute or behavior can be measured with our instruments. Our instruments quantify firmness, stickiness, tackiness, cohesiveness, resilience, rupture, relaxation, and swelling. We have developed test methods for every other nuanced and custom gel behavior. Just reach out and speak with us about your custom gel testing needs.

You would have thought that testing gels were simple. Far from it. While there are standard methods for measuring gel strength (GMIA) the vast range of gel applications require test methods that go well beyond firmness. In the food industry almost every gel is used as an ingredient in other products. Our instruments are so flexible that they also measure the textural behaviors of those final food products.

"I have serial number 008 and I've had nothing but success with it. We use it for testing all kinds of fish gels for many different properties. Honest to God I recommend the TA.XT2 to anybody who could use it. The other thing I really like is that we have an upgrade path available to us so that we can bring it up to the latest standards."

Dr. Allan T. Paulson, Dalhousie University, Food Science & Technology

Gels

Measuring the bloom strength of gelatin or any food gel?

You probably already have one, or a dozen, of our texture analyzers. Need more?

Test gels, pectins, carrageenan, gums and food products with gel-like attributes with the TA.XTExpress or TA.XTPlus Texture Analyzer.

Interested in learning more about your specific needs?