AINIA / Texture Analysis and Rheology

Texture Analysis and Rheology

Mechanical Properties of Foods (Texture/Viscosity Analysis)

These techniques enable the instrumental measurement of mechanical properties (hardness, elasticity, cohesiveness, adhesiveness, firmness), the characterisation of behaviour under stress (flow curves, thixotropy), and viscoelasticity (G′, G″, tanδ, frequency/temperature sweeps), ensuring product consistency, sensory experience, and stability throughout shelf life.
At AINIA, compression, shear and extrusion tests are integrated with rheological curves to support data-driven formulation and process decision-making.

Applications

(analites / matrices)

These techniques can be applied to:

meat products, fish, vegetables, bakery, biscuits, snacks, confectionery

texture profile · TPA · Kramer · Warner-Bratzler · penetrometry

dairy products, sauces, spreads, chocolates

rheological curves · Casson viscosity · viscoelasticity G′/G″

AINIA’s competitive advantages

Comprehensive physical testing services with technical consultancy to select the optimal methodology depending on product and objective (R&D, quality control, process optimisation).
Result interpretation and sensory correlation to translate instrumental metrics into consumer acceptance.
Agility in method development for specific requirements.
Integration into customised analytical plans alongside other physicochemical and microbiological services.

MyLab Platform

Online access to sample traceability, real-time results, benchmarking against legal or customer specifications, and report and historical data download in Excel format.

Go to MyLab

Online requests

Agile and traceable request submission through the MyLab request module.

Automatic alerts

Notifications in case of non-compliance with legal limits or customer requirements.

Express service

Fast-track service with significantly reduced turnaround times.

Reports in English

Available at no additional cost upon request.

Specialised sampling team

Dedicated team for sample collection (surfaces, environments, designated facilities, etc.).

Direct customer support for any technical or administrative queries.
(tel: 963 052 525 · mail: operaciones@ainia.es).

Key equipment

Universal testing system

INSTRON universal testing machine, texture analyser (TA.XT Plus) with multiple accessories/probes.

Rheometer

Rheometer for viscosity testing, flow curves and oscillatory sweeps (G′, G″).

Application sectors

Cosmetics

gels/creams

Go to sector

Food

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Vicente Carbonell

Head of the Chemistry Laboratory

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