Gel Capsule Burst/Crush Strength Testing by Compression Platen Method
The resistance to breaking or bursting when under pressure is a key quality point for gel capsules. These products consist of a thin outer layer that contains a gel or liquid on the inside, and are typically a delivery method for medicines.
Gelatin Strength Testing by Cylinder Bloom Probe Compression Method
The strength of a gel can be a very important characteristic both as a final good and as an ingredient. Gelatin can be consumed as a whole in a product such as gelatin snack cups. It is also often used binding agent in any number of other products.
It is typically used in situations where the sample being tested is not consistent or is not completely flat. The round shape of the probe allows for a consistent force to evenly be applied across the surface of the sample. When fitted to one of the TMS texture analyzers, this probe can be very helpful in determining several textural properties.
Texture Profile Analysis (TPA) is one of the few standard test methods related to food texture measurement. It is a twice-compressed test and then a number of calculated points that relate to characteristics.