Gels + Gel Testing

Texture testing instruments to measure and analyze gels and properties of food, medical, industrial and adhesive gels.

Texture Analyzers and testing instruments for measuring the textural and physical characteristics of gels, gel products, and gel-like materials.


TA-10: 1/2" dia. AOAC cyl., acrylic, 35mm tall.


Texture Technologies and Stable Micro Systems have been helping users design tests to measure the physical properties of their gels for almost 20 years, keeping up with gel test method standards and, in many cases, helping to create them. Stable Micro Systems’ Texture Analyzers are by far the most popular instruments worldwide for testing the physical properties of gels and gel like materials. Virtually the entire membership of the Gelatin Manufacturers Institute of America has standardized their gel testing using the Texture Analyzers distributed by Texture Technologies. In fact, our instruments are officially recommended for gelatin testing by the Gelatin Manufactures Institute of America and for pectin by the International Pectin Producers Association.

The TA.XTPlus is perfect for measuring bloom, rupture distance and force and other qualities in gels, pectin, agars, colloids, surimi as well as stabilizers, gums and additives. It is popular for mucoadhesive gels, medical gels, protein gels and silicon gels. We have many unique methods to quantify the extensibility and tensile characteristics of gels. Many other Instron-like instruments cannot match our sensitivity, reproducibility or fixtures for gel applications. The food, medical, industrial, adhesive and electronics industries use the TA.XTPlus Texture Analyzer family of instruments to precisely measure the firmness, tackiness, relaxation and swelling of their gels. The TA.XTPlus quantifies the physical parameters of virtually every type of gel.

    Among the more common gels tested are:

  • Silicon gels
  • Medical gels
  • Cosmetic gels
  • Mucoadhesive gels
  • Pectin
  • Gums
  • Stabilizers
  • Colloids
  • Hydrocolloids
  • Agars
  • Carageenan
  • Surimi
  • Protein gels

    Among the many parameters which can be quantified are:

  • Firmness
  • Relaxation
  • Swelling
  • Adhesiveness
  • Tack
  • Stickiness
  • Cohesiveness
  • Rupture/burst
  • Extensibili