S.A. Meier Company

What is a texture analysis test? A texture analysis test is the evaluation of the textural, mechanical and physical properties of raw ingredients and finished products primarily for the food industry. It has a relationship with data provided by sensory evaluation. Many perameters can be tested, including: Chewiness, stickiness, firmness, strength, stringiness and MUCH more!

At the research and development (R&D) stage, new or alternative ingredients can be compared with existing ingredients. In production, texture analysis is used for the measurement and control of process variations such as temperature, humidity and cooking time.

Food, cosmetics and packaging applications

- Bakery, Cereals
- Confectionary & Snacks, Meat, Poultry & Fish
- Fruits & Vegetables
- Dairy
- Cosmetics, Packaging
- Pasta, Gels, Pet Food

Lloyd Material Testers (Motorized)

TA1 The TA1 Texture Analyzer is an easy-to-use, cost-effective solution to evaluate the textural properties (compression, shear, extrusion, puncture, hardness forces etc) of a wide range of products at all stages of manufacture. It can perform rapid, detailed texture profile analysis (TPA) for applications up to 102 kgf (1 kN, 225 lbf).

  • Load cell accuracy: +/-0.5% from 1% to 100% of load cell value
  • Large working area - 180 mm throat for large specimens
  • Crosshead travel 500 mm (19.7 in) standard, 800 mm extended (31.5 in)
  • Speed range 0.01-2032 mm/min (0.0004-80 in/min)
  • Flexible work surface configurations (Base table (supplied as standard) and optional expanded work table, T-slot table and drip tray)
  • Data sampling rate 8 kHz



LTCM - 100/500 Series is a motorized tester ideal for firmess testing or associated puncture, compressive-extrusion, cutting-shear, tensile and compressive testing. A hand switch, optional foot switch, or Cycle Control can be used to contol the tester speed and direction. A digital force gauge detrimines the peak force to deduct the firmness characteristics. The DFE II Series, DFS II Series, and DFX II Series are all force gauges that are compatible with the LTCM. Click HERE to check them out!

  • Large working area - capable of securing samples up to 10-inches in diameter. The crosshead throat is greater than 5-inches (127mm).
  • Crosshead travel - 15 inches (380mm)
  • Speed range 0.2 to 20.0 in/min 5 to 500 mm/min
  • Compatible with Cycle Control. Click HERE for more information!
Chatillon Material Testers (Manual)

MT150- is a manual mechanical tester suitable for determining the firmness of fruit and vegetables. It uses a portable mechanical or digital force gauge to make either tensile or compressive measurements. The tester can be driven with a lever or hand wheel, while a digital indicator or ruler may be used to measure the puncture depth.

  • Tensile, Compression, Peel & Flexural Testing
  • Optional Column Heights
    - 750mm Standard
    - 1000mm Extended
    - 1500mm Ultra
  • 6-inch Stroke
    - Longer Strokes Available as Special Order  
  • Simple Operation
    - Lever Actuation
    - Handwheel Actuation 
  • Mounts to Chatillon DF II Series Force Gauges 
Probes, Fixtures, and Grips:





Description Sizes
Cylinder Probes 1mm, 2mm, 4mm, 5mm, 6mm, 8mm, 10mm, 20mm, 25mm, 30mm, 40mm, 45mm, 50mm. 1/4in, 1/2in, 3/4in, 1in, 1 1/5in, 2in, 3in, 4in
Cone Probes 15°, 30°, 40°, 45°, 60°, 90°
Ball Probes 2mm, 4mm, 5mm, 6mm, 8mm, 10mm, 1in
AACC Bread Firmness Probe 36mm
Bloom Strength Kit Includes 12.5mm (0.5in) flat end probe and 6 sample pots. BS probe also available.
Needle Probe 2mm outside diameter needle point
Magness Taylor Probe Set Magness Taylor puncture probes set consists of two sets of cylindrical probes of different sizes. Each pair has one flat end and one round end.
1 cm Area Probe 1cm flat ended probe

Jigs and Fixtures

Description Details
Warner-Bratzler Shear Blade Set Supplied with one reversible blade with V- notch and 45° chisel point profiles. Optional: Reversible blade with 12.5mm square and 25mm diameter semi-circular points
Burst Jig Sample clamp with 50mm aperture and 25mm ball probe
Crisp Fracture Jig Supplied with 10mm ball probe
Forward Extrusion Cell 50mm diameter sample container. Set of discs with trapazoid extrusion holes 2mm, 4mm, 6mm, 8mm, 10mm and a spill container
Back Extrusion Cell 50mm diameter pot with 4 discs: 49mm, 45mm, 40mm, and 35mm
Ottawa Forward Extrusion Cell Supplied with spill container, 3mm round bar2mm and 5mm flat blade, wire inset and 6mm multi-hole
Kramer Shear Cell 10 bladed or 5 bladed Kramer shear cell
Spreadibility Kit 90° cone probe and 6 matching sample pots and one calibration set
Butter/ cheese Cutting Jig (wire) Supplied with standard size wire
Butter/ cheese Cutting Jig (blades) Supplied with 3 blades 2mm thickness
Knife Blade Set AACC 16-50 Pasta Firmness Supplied with 2 Perspex blades, one 45° knife-edge and one flat 1mm thickness
Spaghetti/ noodle Compression Flex Jig Set of 2 holders to perform vertical flex on samples
Spaghetti/ noodel Tensile Jig Tensile testing of spaghetti or pasta
Spaghetti Compression Jig Measures thickness after applying 500g to the sample
Pasta Stickiness Fixture Sample holder and 50mm x 25mm compression platen
3 Point Bend Jig 40mm- 80mm span. 6mm support diameter
Comparative Dough Stickiness Jig Sample container and extruder
Dough Preparation Set Supplied with container and plungers to aerate the sample prior to compression with supplied 6mm probe
Gluten Dough Extensibility Kit Probe with side hook to pull dough upwards. Supplied with dough press for sample preparation
Flat Breads Jig Set of 2 spiked paddles for testing separation strength of flat breads
Volodkevich Bite Set Single incisor shaped probe with lower sample holder
Ice Cream Scoopability Jig Jig for measuring ice cream firmness
Egg Puncture Egg pucture jig and egg holder
Knife Wedge Knife wedge
Burger Jig Base table insert with 27mm aperture and 25mm trapezoid probe
Confectionery Clamp Two tier clamp set with 10mm access aperture to hold irregular shaped samples
Thin Film Clamp Clamping fixture with 6mm and 1mm aperture. Supplied with 5mm and 10mm ball probes
Blade Set Blade holder and set of general purpose knife-blades with HDPE table insert chopping board

Probe fixture with multiple easy to change probes 150mm x 5mm. Ideal for uneven samples

Pea Test Jig

For testing samples using 18 x 2mm diameter probes

Cosmetics and Packaging
Description Details
Tensile Film Grip Rubber coated vice grip 25mm wide, 500 N capacity
Peel Jig or Pots Contact Lloyd instruments to suit your requirements
Friction Jig TG112 Table and sleds to meet ASTM D1894, ISO 8295 and TAPPI T549
Carton Erection Jig Contact Lloyd instruments to suit your requirements
Puncture Jig TG73/50 and TG73/80 Puncture thin films
Compression Platens ST6/1 and ST6/2 50mm and 100 diameter respectively
Needle Extrusion General purpose needle extrusion fixture with spill container.
Lipstick Blending Lipstick blend fixture
Lipstick Cutting Lipstick cutting fixture
Tube Extruder Adjustable tube extrusion fixture. Suitable for continuous content extrusion. Includes spill container.
Tube Extruder- Single Point Single point extrusion tubes


Texture Analysis Software

NexygenPlus Texture Analysis Software- The easy to use and flexible software, allows the user to control and monitor all aspects of the system from a single intuitive user interface. This ensures fast, reliable and powerful testing in addition to fingertip control of data analysis features. NexygenPlus is supplied as a complete all inclusive package with the TA1. No additonal modules required.

Software package includes:

  • Complete standards library for food, cosmetics and packaging testing
  • Comprehensive multi-stage test wizard
  • Security and audit trail utility
  • SPC trend and histogram charts
  • Video and still picture capture system
  • Compatible with Windows 7 or XP
  • Data exports utility for connection to LIMS and SPC packages
  • Seamless integration with Microsoft® Office
Advanced Texture Profile Analysis (TPA)- simulates mastication of a food sample by the means of a texture analyser.
a bite sized piece of food is compressed using a suitable food attachment twice to imitate the action of the jaw. Seven distinct textural charateristics (5 measured and 2 calculated from the measured parameters) are displayed on a typical texture profile analysis curve:
  • Fracturability
  • Hardness
  • Cohesiveness
  • Adhesiveness

  • Springiness
  • Gumminess
  • Chewiness

Notable points on the TPA Curve

  1. Trigger Point- the point at which the upper plate touches the sample and measures the height
  2. Fracturability (Brittleness)- a break in the sample during the first compression
  3. Hardness 1- the hardness of a sample on the first compression
  4. Zero force- start of measurement for the adhesion
  5. Adhesion force- the maximum negative force
  6. Wait time end- end of the pause in the test between bites
  7. Hardness 2- the hardness of the sample on the second compression
  8. End of test
  9. Stringiness region- distance the sample extends during adhesion
  10. Springiness point- The distance that the food recovered its height during the time that elapsed between the end of the first bite and the start of the second bite

Area 1- Work for the first bite
Area 2- Work of adhesiveness
Area 3- Work of second bite



Food Texture Analysis Instruments


S.A. Meier Company of Milwaukee, Inc.





Quality Sales and Service Since 1932