Texture profile analysis

An instrumental method that characterizes food texture through mechanical properties, geometrical features, and fat and moisture content, measured at defined stages of the chewing process. In the standard two-bite compression test, a texture analyser quantifies hardness, cohesiveness, springiness, chewiness, and adhesiveness — parameters that correlate with what panellists perceive. Product developers use these numbers to reformulate objectively: matching a competitor’s crunch, cutting fat while keeping creaminess, or confirming that a process change has not altered the eating experience. It translates mouthfeel into data that specifications and quality control can use.