1、 Why do we need texture analyzer standards? farewell “Based on intuition”Quality judgment

Have you ever encountered:

•Some jellies of the same brand are tender and some are prone to collapse?

•Same style steakAshop“melts in the mouth”TheBshop“Chewing like rubber”？

•Are medical dressings too tight and tear the skin, or too loose and easy to peel off?

The root of these problems lies in “texture”This core attribute lacks a unified quantitative standard. Texture analyzer simulates human tactile sensation/Mechanical testing of chewing, will“Elastic, soft, sticky, brittle”Waiting for fuzzy senses to be transformed into precise data, andTexture analyzer standardThis is the set of tests “universal language”——It specifies key parameters such as probe type, testing speed, sample preparation, and data determination to ensure comparability and traceability of testing results from different laboratories and enterprises.

There is no standard texture test, it's like measuring height with different rulers: a slaughterhouse once had errors (poor) in manual cutting tests, which led to30%Beef grading error; A jelly factory failed to reach the strength of gelNY/T 1180Standard, in transit50%Product collapse and return. And the existence of standards allows“Good texture”With a clear ruler.

2、 Texture analyzer standard system: domestic+international“double guarantee”

The texture analyzer standard has formed a complete system covering multiple industries, with two core categories:

1. Domestic standards: for local industries “Quality bottom line”

Note:GB/T 16860-2025for2025 year10 Newly released standards,2026 year5 moon1 The implementation will further unify the correlation between sensory and instrument testing.

2. International Standard: Trade“pass”

•ISO 11036:2020Analysis of texture profiles covering food and cosmetics, with the addition ofISO 5492Unified terminology to solve the problem of cross-border testing data differences;

•ASTM D882Tensile strength testing of packaging materials is a necessary standard for testing cushioning packaging of electronic and precision instruments;

•AACC 74-09: Bread hardness and anti-aging test “The gold standard”；

•AOAC: gel strength test (Bloom strength), international certification basis for food additives such as gelatin and carrageenan.

3、 Cross industry Application: How to Implement Standards “good product”？

1. Food Industry: Defining with Data“good taste”

•Meat Processing: Drinking at a certain chain restaurantTEX-01Texture analyzer, according toNY/T 1180Standard testing of shear force, dividing beef into12 Level up, product premium increase40%；

•Jelly production: mandatory implementationNY/T 1180Standard, requiring rupture strength≥200gTo solve the problem of transportation collapse;

•Baking R&D: ThroughAACC 74-09Standard testing of bread hardness, optimization of emulsifier formula, making72 Reduced aging rate per hour30%.

2. Medical field: Safety and functionality“Double Protection”

•Wound dressing: according toISO 10993Standard, adhesion force needs to be controlled within5-15N/cm²Balancing adhesion and tear safety;

•Tablet coating:GB/T 28304Standard requires crack resistance strength≥10NTo prevent wear and tear during transportation;

•Capsule shell:GB 13731The standard specifies the puncture strength to ensure ease of use and no residual debris.

3. Packaging Industry: Invisible“Anti impact barrier”

•Buffer material: according toASTM D882Standard, compressive strength≥10kPaFor first level protection, compatible with electronic product packaging;

•Environmentally friendly materials: biodegradable gel needs to pass the tensile strength test to replace the traditional plastic cushion.

4、 Practical Guide: Selecting the Right Standards+Using the right instruments=Accurate detection

1. Standard selection3 principle

•Industry Focus: Food Priority SelectionNY/TTheGB/TSeries, Medical ReferenceISO 10993Packaging dockingASTMStandard;

•Look at the product: gel type test “intensity+elasticity”Meat testing“shear force”Thin film testing“tensile strength”；

•Looking at trade: Export products must comply withISOTheAACCWait for international standards to ensure mutual recognition of data.

2. Key points of instrument adaptation

•Accuracy meets the standard: the force sensing element must comply withISO 7500 Part1orASTM E4Standard, Error (Deviation)≤0.8%；

•Module compatibility: Supports the replacement of puncture probes, compression plates, and other fixtures to meet the testing needs of multiple industries;

•Software support: Built in400 +Test method library, which can directly call standard programs.

3. Frequently Asked Questions and Answers

QCan the same instrument meet multiple industry standards?

ASure! By replacing the fixture+Preset programs: food puncture probe (simulating chewing), medical micro stretching fixture (measuring film ductility), packaging large-area compression plate (measuring pressure limit).

QHow does standard data guide product improvement?

A: If the rebound rate of gel<70%Need to add crosslinking agent; Meat shear force>5kgfThe breeding cycle can be optimized or ultrasonic tenderization technology can be used.

5、 Standard Update and Future: From “quantification”to“predict”

2025 Since the beginning of the year, the texture analyzer standard has undergone significant upgrades:

•New National StandardGB/T 16860-2025Translate into EnglishAIIncorporating algorithms into texture analysis, supporting15 Automatic parsing of item parameters;

•ISO 11036:2020Add biocompatibility clauses and expand to the field of medical consumables;

•Blockchain technology has been introduced for data traceability, such asTEX-01Texture analyzer implementation“raw material-detection-finished product”The entire process can be traced.

In the future, texture analyzer standards will be developed towards “Multi dimensional fusion”Development: Combining Raman spectroscopy and nuclear magnetic resonance technology to achieve“mechanics+ingredient+structure”3D analysis; Predicting texture changes during product shelf life through machine learning makes quality control more forward-looking.