Texture analysis applications - TVT 300
The flexibility of the TVT 300 Texture Analyzer makes it suitable for a wide range of applications in texture analysis and sensory evaluation.
Bakery
- Firmness and staling rate of bread crumbs
- Crispness of crackers and cookies
- Dough extensibility
Pasta and rice
- Firmness
- Flexibility e.g. uncooked pasta
- Strength e.g. cooked and uncooked pasta
- Tensile strength/extensibility
- Stickiness
- Cutting force
Dairy 
- Consistency of yoghurt, mayonnaise, soft cheese, cream, mousse
- Spreadability in butter, fats and spreads
- Firmness/Hardness in cheese, butter and ice cream
- Extensibility/Stretchability/Elasticity in cheese
- Fracturability in cheese
- Gel strength in gelled desserts
- Adhesiveness/Stickiness
- Cutting force
- Stability in milk foam and whipped desserts
- Work softening in butter and fats
Confectionery
- Hardness, Flexibilty and Tensile strength of candy
- Stringiness of syrups
Gel
Fruits and vegetables
- Ripeness
- Bruising
- Crispness
- Flexibility
Meat, fish and egg
- Firmness and Toughness of meat and fish
- Gel strength of surimi
- Cutting force and Tensile strength.
Cosmetics & Pharmaceuticals
- Firmness and stickiness of moisturing cream,
powder and shampoo
- hardness and strength of tablets, lipstick and eyeshadow.