How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Thursday, 25 June 2015

Texture Analysis in Action: Leather Testing

Syringe RIg test using the TA.XTplus Texture Analyser One specialist area where texture analysis has had a considerable impact is LEATHER TESTING.

Stable Micro Systems offers a range of test rigs specifically designed to enable accurate and repeatable tests on all types of leather samples. 


Our application designers have worked closely with end user companies and institutions to ensure that the equipment achieves the best possible results.

Tuesday, 23 June 2015

Frozen Confectionery Texture: Sorbets and Ice Lollies

Sorbet ballsSorbet originally hails from the Roman Empire – and can be thought of as a low-calorie version of ice cream.

In the absence of non-fat milk solids, it usually consists of a fruit juice, plus carbohydrates stabilised with a hydrocolloid (e.g. alginate) and emulsified with mono- or diglyceride or polysorbate 80. The carbohydrates can be chosen so as to provide a harder or softer texture as in the case of ice cream, and aeration (overrun) can be obtained as with ice cream.

Sorbet is by definition an aerated frozen dessert, typically with a pH of 2.5 to 4.0 based on water, fruit juice or fruit juice concentrate, sugar, glucose syrup or other sugar types and combinations, functional systems blends, citric acid, flavourings and colourings. Sorbet does not contain fat, but may contain emulsifier and milk solids from whey powder if a creamy type of sorbet is to be produced.