Stable Micro Systems

Stable Micro Systems Innovation, Education & Application Experts in the field of Texture Analysis, Volume Measurement & P

This Stable Micro Systems page has been set up to promote networking, idea sharing, problem-solving and best practice throughout the world of texture analysis. We welcome R&D, NPD and QC professionals from the food, cosmetics, personal care, pharmaceutical and packaging industries. From materials and ingredients suppliers to manufacturers, brand owners and academics, we’re building a community of

people looking to harness the benefits of texture analysis and advance the applications and potential of this exceptional technology.

Can citrus juices make traditional sausages healthier? Researchers at the Federal University of Grande Dourados replaced...
26/06/2026

Can citrus juices make traditional sausages healthier? Researchers at the Federal University of Grande Dourados replaced water with bitter and sweet orange juices in beef sausages. They used their Texture Analyser with a Warner–Bratzler Blade to measure shear force, showing that bitter orange juice reduced firmness due to its higher acidity and protein denaturation. Moisture decreased, while lipid and mineral contents increased, and colour shifted from red to yellow. This reformulation improved tenderness and introduced natural antioxidants, offering a flavourful, clean-label twist on traditional Maracaju sausages. Read more: https://doi.org/10.21323/2414-438X-2025-10-3-276-283 | See which instrument they used: https://bit.ly/2K3wlqI

25/06/2026

Watch the hand lift away. Then watch the foam do the strangest thing. It doesn't snap back. It takes its time. Slowly, patiently, it remembers exactly what it used to be.

This is recovery, and memory foam is the most dramatic example in the world.

Press a regular foam and it springs back instantly. Press memory foam and it holds the imprint for a few seconds before slowly rising. That delay isn't a flaw, it's the entire point. It's what lets the foam mould perfectly to your body weight, your shoulder, your hip, the exact pressure points that keep you awake on a normal mattress.

But here's the catch. The foam has to fully recover. Every single night. For ten years. Hold that perfect body-hugging shape under load, then completely reset before the next use.

Fail to recover and it's no longer memory foam, it's a permanent dent. A pillow that flattens by month three. A mattress with a body-shaped trench by year two. A shoe insole that stops cushioning by the end of summer.

So how do manufacturers know their foam will still rise back in 2035? They compress it. Again and again, thousands of cycles, measuring exactly how much of its original height it reclaims each time. Perfect recovery means a perfect spring, 100% return. Anything less is the number of years before it fails.
That slow, patient rise you just watched? That's a material keeping a promise.

See how recovery is measured: https://bit.ly/43SfOLz

25/06/2026

Spaghetti Flexure Rig: Used to measure dry spaghetti flexibility. See it in action, read about its applications and understand how it works for the measurement of texture and physical properties: https://bit.ly/4tGWGdX

24/06/2026

Watch it stretch. Slow. Steady. The surface webbing as invisible gluten strands pull tight without snapping.
This is extensibility, and every great loaf, pizza, pastry and tortilla lives or dies by it.

Extensibility is how far dough will stretch before it tears. Too stiff and your pizza base rips the second you try to shape it. Too weak and your bread collapses in the oven, with no backbone to hold the rise. Just right and the dough glides, flexes, traps air, holds its shape, and bakes into something worth queueing for.

It is the single most misunderstood property in baking. Bakers call it "feel" Scientists call it measurable.
Every flour behaves differently. Every batch of wheat varies. Humidity shifts it. Hydration shifts it. Resting time shifts it. Kneading shifts it. So how do industrial bakeries making millions of loaves a week guarantee the same stretch every single time?

They test it. They measure exactly how far a strip of dough extends before breaking, and the force required to get it there. They catch a bad flour shipment before it ruins a day's production. They dial in the gluten strength of alternative flours, gluten-free blends, ancient grains, sourdoughs. They turn a baker's ""feel"" into numbers anyone can repeat.

That mesmerising pull you just watched? That's gluten doing its quiet, miraculous work.
See how extensibility is measured: https://bit.ly/3RWgLji

Request our article 'Texture analysis in the dental industry' featuring the latest texture analysis ideas in the dental ...
24/06/2026

Request our article 'Texture analysis in the dental industry' featuring the latest texture analysis ideas in the dental industry. Discover the methods, attachments and analysis used by industry leaders. Request this article: https://bit.ly/3RlKRdr | See which instrument they used: https://bit.ly/2K3wlqI

23/06/2026

Watch every ridge hold. Sharp. Defined. Stacking up in perfect concentric rings without slumping or sliding.
This is extrudability, the quiet property that decides whether a cake looks like a patisserie window or a Pinterest fail.

Every piped rose, ruffle, shell and swirl depends on it. Squeeze a piping bag and the buttercream has about half a second to prove itself. Flow out smoothly. Hold its shape. Stack on itself without collapsing. Release cleanly from the nozzle without splitting or tearing.

Too firm and the bag bursts before a single rosette makes it onto the cake. Too soft and your decorations melt into puddles. Too warm and the butter separates mid-pipe. A hair too sticky and the nozzle clogs on production line number three.

Home bakers call this "the right consistency". Professional kitchens and industrial bakeries can't afford to guess. They measure the exact force it takes to push a buttercream through a standard nozzle, batch after batch, flagging any icing that will frustrate a decorator or jam a machine before it ever leaves the factory.
The difference between a cake that sells and a cake that doesn't is often hiding in a number on a graph.
That crisp, confident ridge you just watched? That's extrudability doing its job perfectly.

See how extrudability is measured: https://bit.ly/43OSRca

Not all powder processing issues are created equal. This guide breaks down five powder problems that can look similar on...
23/06/2026

Not all powder processing issues are created equal. This guide breaks down five powder problems that can look similar on the line but demand very different answers, helping teams avoid misdiagnosis, reduce waste and improve product consistency. A practical read for manufacturers seeking better control, faster root-cause analysis and stronger quality outcomes. https://bit.ly/4nC7OHw

From paper’s first fold to a box’s final crush - discover how precision texture testing quantifies what your customers f...
22/06/2026

From paper’s first fold to a box’s final crush - discover how precision texture testing quantifies what your customers feel and your packaging needs to withstand. https://bit.ly/4dBVnan

Can insect flour make crackers tastier and more sustainable? Researchers at the Federal University of Rio Grande develop...
22/06/2026

Can insect flour make crackers tastier and more sustainable? Researchers at the Federal University of Rio Grande developed crackers by partially replacing wheat flour with Ceratitis capitata larval flour. They used their Texture Analyser with a Three Point Bend Rig to measure firmness and fracturability, revealing that insect-enriched crackers were softer and easier to break than controls. Despite higher lipid content, these crackers had lower calories and increased minerals. The findings show that larval flour enhances texture and nutrition, offering a novel, eco-friendly ingredient for bakery innovation. Read more: https://doi.org/10.3303/CET25118072 | See which instrument they used: https://bit.ly/2K3wlqI

Can tweaking alginate’s size perfect bioprinted tissues? Researchers at the Polymer Institute of the Slovak Academy of S...
19/06/2026

Can tweaking alginate’s size perfect bioprinted tissues? Researchers at the Polymer Institute of the Slovak Academy of Sciences and Comenius University explored how the molar mass and sterilisation of sodium alginate influence gelatin methacryloyl (GelMA)/alginate bioinks. They used their Texture Analyser in compression mode to assess hydrogels’ Young’s modulus and stress relaxation, showing that lower-mass alginate increased ionic cross-linking and stiffness. By fine-tuning alginate degradation during autoclaving, the team achieved stable, printable hydrogels that maintained cell viability. This insight enables precise control of bioink mechanics for reliable 3D bioprinting. Read more: https://doi.org/10.1021/acsomega.5c05476 | See which instrument they used: https://bit.ly/2K3wlqI

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