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Testing the textural & physical characteristics of food products is extremely easy with the TA.XTPlus or the TA.XT2i Texture Analyzer. The TA.XT2 family of instruments are extremely easy to use, very flexible, accurate and reproduciable. They are simple to calibrate and easy to validate. TA.XT2 Texture Analyzers are extensively used throughout the food industry in manufacturing facilities, research & development facilities, as well as in academic settings worldwide. We have hundreds of university users in North America and many hundred more internationally. They are popular among university Food Science, Technology, and Human Nutition departments because our instruments & software are extremely flexible and very easy to use. Graduate students, undergraduates and even faculty love it! The TA.XT2 has been the most popular texture analyzer worldwide over the last fifteen years. Its popularity is due to the ever-growing number of probes, fixtures, test methods and available applications for every food product imaginable. Foods which are tested with the instrument range from extremely soft gels (such as pectin, gums, stabilizers, colloids, hydrocolloids, agars, carageenan, surimi, protein gels, etc.) to the extremely hard products (almonds, nuts, hard candy, etc). Many of the parameters which can be quantified with the TA.XT2i Texture Analyzer and its Texture Expert and Exceed software programs for Windows are not otherwise quantifiable with alternative instruments. Such parameters include firmness, relaxation, swelling, adhesiveness/stickiness, tack, tackiness, resilience, springiness, cohesiveness, and extensibility. Follow these links to learn more about testing products in a wide variety of food applications. |
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