Which texturometer probe should I use for my product?

The choice of the measurement probe is a determining parameter when we are interested in the texture of the products.

Here are some examples of use and choice of probe.

Note that there are probe kits including the most used measurement probes.

Pharmaceutical applications

• Tablets: 36 mm diameter compression cylindrical probe (TA-AACC / 36)
• Bilayer tablets: shear strength of bilayer tablets using the bilayer shear device (TA-BLS)
• Tablet coating: tablet coating adhesion using the tablet coating adhesion accessory (TA-TCA)
• Gelatin Capsules: Rapture Force using the Capsule Pulling Attachment (TA-CLT)
• Gel capsules: burst resistance using a 2 mm cylindrical probe (TA 39)
• Blister Pack: burst resistance using Blister Pack carrier (TABPS)
• Suppositories: hardness using the 2 mm cylindrical probe (TA 39)
• Oral metered dose inhaler: hardness of the metering valve using the inhaler accessory (TA-MDI) and a 25.4 mm hemispherical probe (TA 43)
• Transdermal drug delivery system: adhesion / adhesion of the adhesive patch using the film backing (TA-FSF)
• Pharmaceutical release films: removal test using film carrier (TA-FSF)
• Muco-adhesion - Compressed / powder / gel adhesive to a mucous membrane using the Muco-adhesion (TA-MA) accessory
• Alginate Raft - Raft Resistance Using Raft Hook (TA-RH)

Personal Care toiletries

• Petroleum Jelly: (Vaseline) Using Tool (TA-SF)
• Hair gel: back extrusion using an extrusion cell (TA-DEC)
• Moisturizer: firmness and consistency by penetration using a 25.4 mm diameter hemispherical probe (TA-43)
• Spreadable moisturizer: spreader (TA-SF)
• Moisturizer Consistency: Rear Extrusion Cell (TA-DEC)
• Wax: hardness / firmness using a 25 mm diameter conical probe (TA 17)
• Toothpaste: Extrusion of toothpaste using TA-TEF
• Shampoo: rear extrusion using double extrusion cell (TA-DEC)
• Penetration of bar soap: hardness test using the 2 mm cylindrical probe (TA 39)

Cosmetics

• Lipstick: Firming Lipstick Using Cantilever Attachment (TALC)
• Eye pencil: hardness of eye pencil using TA-EP device
• Powder: hardness test using the 2 mm cylindrical probe (TA 39)

Foodstuffs :

Dairy products:

• Cheese spread triangles firmness test using a 1 inch ball probe (TA 49)
• Cutting force of cheddar cheese using a 40 mm wide wire cutter (TA 26)
• Soft cheese (cream cheese, cheddar cheese, cheese triangles) Hardness and adhesion using a 1 inch ball probe (TA 49)
• Fresh cheese (full and low in fat) Sweetness test using a 5 mm cylindrical probe (TA 35)
• Cheese spreadability / firmness test using a spreader (TASF)
• Creme fraiche (full and low fat) Backward Extrusion Coherence (TADEC) using 38.1mm extrusion disc
• Fresh cheese consistency and firmness test using a 25.4 mm cylindrical probe (TA 11)
• Margarine:
• Margarine (full and low in fat) Firmness test using a 5 mm cylindrical probe (TA 35)
• Margarine (full and low fat) Spread / softness using conical probes
• Margarine (Two premium brands) Spread / firmness test by extrusion through a 3mm hole
• Cutting force of margarine and butter using a 40mm wide wire cutter (TA 26)
• Yoghurt sweetness (fatty and low fat Greek yogurts) using a mesh probe (TA-MP)

Pasta - Rice - Potato

• Spaghetti Flexibility using the Flexure Device (TA-SF)
• Firmness and adhesion of spaghetti cooked using TA-PSF-C
• Breaking Strength of Dry Lasagna Using the Three Point Folding Attachment (TATPB)
• Firmness of pasta cooked using the Kramer Shear Cell (TA-KSC)
• Sticking pasta cooked using the pasta gluing device (TA-PSF)
• Noodle Tensile Strength Using Noodle Pulling Device (TA-NTF)
• Firmness of rice using a cylindrical probe (TA-AA-CC-36)
• Texture Profile Analysis (TPA - Two Bite Test) of Rice Using Back Extrusion Cell (TA-BEC)
• Potato firmness using the Kramer shear cell (TA-KSC)
• Dough adhesion using the dough adhesion device (TA-DSJ)
• Dough stretchability using the Kieffer TA-KF device
• Dough firmness using the TA-FMBRA dough pot set

Snacking Snacks Applications

• Fruit bars attach using the Three Point Bending Attachment (TA-TPB)
• Hardness, crunchiness and fracturability of crisps by mass compression using an Ottawa cell (TA-OC)
• Penetrates penetration and coherence using a cylindrical probe (TA-11)
• Full, low-fat hummus penetration and consistency using a cylindrical probe (TA-11)
• Tzatziki Full and low-fat penetration and consistency using a cylindrical probe (TA-11)
• Tortilla Chip Fracturability Test Using the Ottawa Cell (TA-OC)
• Tomato ketchup consistency by back extrusion using TA-DEC
• Almond hardness test using the Craft Knife Adapter (TA-CKA)
• Mini Popadom Bulk Compression Using the Ottawa Cell (TA-OC) Prawn Crackers Bulk Compression Using the Ottawa Cell (TA-OC)
• Pretzel Sticks Fracturability and Hardness using the Three Point Bend Accessory (TA-TPB)
• Peanut Hardness Test Using Craft Knife Attachment (TA-CKA)

Meat

• Firmness of diced meat using a Kramer shear cell (TA-KSC)
• Minced Meat Extrusion Using the Ottawa Cell (TA-OC)
• Firmness of Chicken Cooked Using a Kramer Shear Cell (TA-KSC)
• Firmness of hot dogs cooked using Volodkevich's bite jaws (TA-VBJ)
• Firmness of sausages using the Warner Bratzler Shear Blade (TA-WBS)
• Firmness of hamburger meat using the Junior Multiple Punch Assembly (TAJMPA)

Vegetables

• The Firmness of Chopped Cooked Cabbage Using an Ottawa Cell (TA-OC)

Pastries bakery

• Tortilla Roll-Ability using the Roll-Ability Fixture (TA-RF)
• Tortilla Rupture Force Using Dough Stretch Device (TA-DE)
• Cookie Snapping Force Using the Three Point Folding Attachment (TA-TPB)
• Hardness and crunchiness of rice crackers using a cylindrical probe (TA-39)

Pet food

• Cat Multi Vitamin Paste Extrusion Strength Using Extrusion Device
• The Firmness of Canned Wet Cat Food Using the Ottawa Cell (TA-OC)
• Firmness of cat food pellets using a cylinder probe (TA-4)
• The breaking strength of Dog Dentastix using the three-point attachment (TA-TPB)

Mousse sauces

• Mayonnaise Consistency and firmness (fat and low fat) by Back Extrusion (TA-DEC) using a 36 mm extrusion disc
• Mayonnaise Firmness (full and low in fat) using a 25.4 mm cylindrical probe (TA 11)
• Firmness of chocolate mousse (fat and low fat) using a 25.4mm cylinder probe (TA 11)

Adhesives:

• Adhesiveness of Tape Using Loop Point Tester (TA-LTT)
• Firmness and tackiness of hot-melt or water-based adhesives using a cylinder probe Firmness and tackiness of a sealant using a cylinder probe (TA-5)

Packaging:

• Container Lid Peel Test Using the General Peel Jig (TA-GPJ)
• Sealing Strength of Packaging Materials Using Two Handle Assembly (TADGA)
• Sliding friction of packaging materials using sliding friction jig (TASFJ)
• 90 Degree Peel Test of Adhesive Tapes Using the 90 Degree Peel Device (TA-PF90)

Materials

• Resistance to snagging of ceramic bands using the three point bending attachment (TA-TPB)
• Paintball crush test using a cylindrical probe (TA-4)
• Tension test of paper strips using the two handle assembly (TA-DGA)
• Hanging resistance of porcelain sticks using the Three Point Folding Attachment (TA-TPB)

Labomat Essor is at your disposal to advise you on the choice of your texturometer and its accessories.

On request, we can also send you examples of applications related to your issues.