How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Tuesday, 17 February 2015

Confectionery Texture Measurement and Analysis


Surimi - amaboko sticks From fairytales and films to cordon bleu gastronomy and industrial food production, confectionery is found at the heart of Western culture.

This love of all things sweet has not been overlooked by the commercial confectionery industry, which manufactures millions of tonnes each year. Meeting market demand, however, isn’t easy.


Whether it is pillowy fondant, sticky caramel, gooey chocolate spread or glossy glazes, today’s consumers want it all, demanding products that deliver on taste and texture alike.

To see a summary of the types of testing possibilities that are available for the measurement of texture of your confectionery products,
watch the video below...


View confectionery video

You can also visit our website's Confectionery Applications page...



For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.

TA.XTplus texture analyser with bloom jar The
TA.XTplus texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.

No-one understands texture analysis like we do!

To discuss your specific test requirements click here...


 Confectionery testing videoDownload a published article covering methods for the testing of confectionery

Browse our range of confectionery solutions

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