The measurement of gels and film properties is of widespread interest in the manufacture of food, packaging, pharmaceutical, medical and cosmetic products. Gel strength, elasticity and rupture force are important in the development of such products as coronary stents whilst gel-forming properties are useful in the manufacture of wound dressings, jelly lubricants, contact lenses, suppositories, soft gel capsules and bacterial growth media. The strength of gels can also be utilised in products such as toothpaste, creams and pastilles to modify the consistency of the required end product.

Edible films meanwhile represent an area of rapid development as they have the potential to reduce and simplify packaging materials required for the protection of food products or carry active additives or functional ingredients such as antioxidants, antimicrobials, flavourings or pigments. They can also be used on the surface of food as a coating material for nuts, beans and fruits to improve their mechanical integrity, provide textural interest, gloss or tack characteristics.