Exclusive Distributor of Stable Micro System's Texture Analyzers in North America
Food Gels
Food texture analysis instruments for measuring the properties of food gels and testing other food gel attributes.
Texture Analyzers and analytical instrumentation for testing and measuring the textural and physical characteristics of food gels.
TA-10: 1/2" dia. AOAC cyl., acrylic, 35mm tall.
The Stable Micro Systems’ family of texture analysis instruments is extremely easy-to-use and very flexible, providing accurate and reproducible food gel testing results. The TA.XTPlus, TA.HDPlus, and TA.XTExpress Texture Analyzers are simple to calibrate and easy to validate. These Texture Analyzers are used extensively throughout the gel industry in manufacturing facilities, research & development environments, and academic settings worldwide.
Stable Micro Systems' TA.XT2 Texture Analyzer is is by far the most popular instrument worldwide for testing the physical properties of gels and gel like materials because of the instrument’s sensitivity, reproduciability and fixtures for gel applications. Virtually the entire membership of the Gelatin Manufacturers Institute of America has standardized their gel testing using the TA.XT2 Texture Analyzer. The TA.XT2 is officially recommended for gelatin testing by the Gelatin Manufactures Institute of America and for pectin by the International Pectin Producers Association.
TTC and SMS have been helping users design tests to measure the physical properties of their gels for approximately twenty years! And we have been keeping up with gel test method standards.
Most textural analysis parameters can be easily quantified with the TA.XT Texture Analyzers and Exponent software programs and some attributes can only be measured with our instruments. Some 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.