Abstract: The variation patterns of texture properties of almond gel under various acidic and alkalinic conditions are studied by using TA-XT21 texture profile analysis. The results show that the differences among levels under various acidic and alkalinic conditions are notable. The F values of hardness, fracturability, adhesiveness, gumminess, chewiness and resilience of the almond gel under various acidic and alkalinic conditions are 12.98909, 6.036852, 37.31764, 17.23481, 16.072 and 12.53875 respectively, and the differences are extremely significant. The F values of springiness and cohesiveness are 0.058577 and 1.113238 respectively, which are not significant. The variation patterns of texture properties of almond gel under various acidic and alkalinic conditions exhibit diversity of difference.