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

Tuesday, 20 May 2025

Understand your Texture Profile Analysis tests and analysis

Texture Profile Analysis (TPA) is a widely used method in food science to evaluate textural properties. The test involves a double compression cycle of a bite-size piece of food using a compression probe that simulates the biting action. Data is then extracted from the resulting force-time curve to provide a number of textural parameters that correlate well with sensory evaluation of those parameters.