Texture Profile Analysis (TPA)
The gold-standard mechanical test for food texture. One two-compression test generates seven parameters — hardness, cohesiveness, springiness, gumminess, chewiness, resilience, and adhesiveness.
What Is Texture Profile Analysis?
TPA was developed in 1963 at General Foods Corporation to correlate instrumental measurements with sensory texture perception. The test mimics the two-bite chewing cycle: the food sample is compressed twice in sequence, and the texture analyzer records force at 500 data points per second throughout both compressions.
The resulting force-time curve contains all the information needed to calculate seven textural attributes that directly predict how consumers perceive the product.
The TPA Test Protocol
Standard Test Parameters
| Parameter | Typical Value | Notes |
|---|---|---|
| Compression distance | 70–80% of sample height | Adjust for fragile gels (50%) |
| Pre-test speed | 2.0 mm/s | Approach speed to sample surface |
| Test speed | 1.0 mm/s | Compression speed |
| Post-test speed | 1.0 mm/s | Probe return speed |
| Wait time between compressions | 5 seconds | Allows partial recovery |
| Probe | P/25 or P/50 flat cylinder | Match probe to sample dimensions |
| Trigger force | 0.05 N | Contact detection threshold |
Step-by-Step Procedure
- Prepare sample — Cut to consistent dimensions (typically 20mm diameter × 20mm height cylinder or 30mm cube)
- Place on sample platform — Center under probe, no restraints
- Set test method — Load TPA method in TA-Analyzer Pro software
- Run test — Instrument compresses twice automatically with 5s pause between
- Review curve — Software automatically calculates all TPA parameters
- Export data — Save to CSV or Excel for statistical analysis
- Repeat — Minimum 5 replicates per sample for statistically valid results
TPA Curve Interpretation
The TPA curve plots Force (Y-axis) vs. Time (X-axis) through both compression cycles.
Force
| A1 | A3 |
| /\ | /\ |
| / \ | / \ |
| / \ A2 |/ \ |
|/ \ /\ A4 \ |
+--------\-/--\------\→ Time
1st 2nd
Compression Compression- A1 — Positive area under first compression curve (work done compressing sample)
- A2 — Negative area (adhesion work when probe lifts off sample)
- A3 — Positive area under second compression
- A4 — Negative area second cycle
The Seven TPA Parameters
1. Hardness (N)
Definition: Peak force during the first compression.
The force required to bite into the food. High = firm, crunchy, or tough. Low = soft, tender, or mushy.
Range: 0.5N (soft yogurt) → 200N (hard candy)
2. Cohesiveness (0–1)
Definition: A3 ÷ A1 (ratio of work done on second to first compression).
How well the food holds together when chewed. High = elastic, well-structured. Low = crumbly, breaks apart.
Range: 0.2 (crumbly cookie) → 0.9 (rubbery gel)
3. Springiness (mm or %)
Definition: Distance recovered between compressions ÷ original compression distance.
How much the food springs back between bites. High = elastic, bouncy. Low = plastic, deforms permanently.
Range: 20% (stale bread) → 95% (fresh marshmallow)
4. Gumminess (N)
Definition: Hardness × Cohesiveness.
Energy needed to disintegrate a semi-solid food to swallowable state. Relevant for gummy confectionery, processed cheese, mochi.
Range: 0.2N (yogurt) → 50N (gummy bear)
5. Chewiness (N·mm)
Definition: Gumminess × Springiness.
Total work required to chew the food to a swallowable state. Most consumer-relevant TPA parameter for solid foods.
Range: 0.1 N·mm (soft cheese) → 30 N·mm (beef jerky)
6. Resilience (%)
Definition: Area of decompression ÷ compression area (first cycle only).
How quickly and completely the food recovers after compression — within the first cycle, unlike springiness.
Range: 5% (plastic dough) → 60% (elastic gel)
7. Adhesiveness (N·s)
Definition: Absolute value of negative area A2.
Work needed to pull the probe away from the sample — reflects stickiness. High = sticky, tacky. Low = non-sticky.
Range: −0.1 N·s (dry biscuit) → −5.0 N·s (sticky caramel)
TPA Reference Values by Food Category
| Food | Hardness (N) | Cohesiveness | Springiness (%) | Chewiness (N·mm) |
|---|---|---|---|---|
| Yogurt (plain) | 0.3–0.8 | 0.5–0.7 | 40–60% | 0.1–0.3 |
| Cheddar cheese | 15–35 | 0.4–0.6 | 50–75% | 5–15 |
| White bread (fresh) | 3–8 | 0.6–0.8 | 70–90% | 2–6 |
| White bread (3-day stale) | 12–25 | 0.4–0.6 | 40–60% | 5–12 |
| Beef (well done) | 50–120 | 0.3–0.5 | 30–50% | 8–25 |
| Gummy bear | 8–20 | 0.7–0.9 | 80–95% | 6–18 |
| Dark chocolate (20°C) | 60–150 | 0.1–0.2 | 10–20% | 2–5 |
| Gelatin gel (6.67%) | 2–8 | 0.7–0.9 | 75–95% | 1–5 |
Values are indicative ranges. Actual results depend on sample preparation, temperature, and test parameters.
Which Foods Are Suitable for TPA?
Best-Suited Foods
- ✓Gels, hydrogels, gelatin products
- ✓Dairy: cheese, yogurt, butter, cream cheese
- ✓Meat and fish products
- ✓Bread, cakes, cookies, pastry
- ✓Confectionery: gummy bears, marshmallows, nougat, fudge
- ✓Noodles, pasta, rice
- ✓Fruit and vegetables (controlled geometry required)
Not Suitable for Standard TPA
- ✗Liquids and pourable products (use viscosity/flow tests)
- ✗Powders (use flow/compressibility tests)
- ✗Very brittle foods (crackers, crisps) — use snap test instead
- ✗Products < 5mm height — requires micro-compression accessories
Frequently Asked Questions
What parameters does TPA measure?+
How do you run a TPA test on a food texture analyzer?+
What is the difference between hardness and gumminess in TPA?+
Which foods are suitable for TPA testing?+
How do I interpret a TPA curve?+
Run TPA Tests With the TA-Pro Analyzer
The TA-Pro 200 comes pre-loaded with the standard TPA method. Connect via USB, place your sample, press Run. Full curve and all seven parameters in under 60 seconds.