Viscosity & Texture

The importance of texture in the overall acceptability of foods varies widely, depending upon the type of food. Achieving the desired textural quality of food has important economic considerations.

The properties of texture and viscosity are perceived by the human senses. To understand texture and viscosity it is necessary to know how the human body interacts with food. A wide variety of methods are available to measure the textural and rheological properties of food.

65 years of groundbreaking first and innovative thinking, LAMY RHEOLOGY has been manufacturing its entire range of products (Viscometer, Texture Analyser, Rheometer) in this way.

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