Stable Micro Systems

Have you ever wondered how red hot pepper seeds oil can affect the physical and sensory characteristics of soaps? Researchers at University of Food Technologies Plovdiv conducted a study to investigate this using their Texture Analyser. The hardness, deformation modulus, work of deformation, tensile strength and work of adhesion were derived from penetration tests. The results indicated that soaps made with red hot pepper seeds oil had higher hardness, adhesiveness, and chewiness compared to control soaps. This study provides valuable insights into the potential use of red hot pepper seeds oil in soap production and its impact on product qualities. Read more: https://bit.ly/3YhZiBt | See which instrument they used: https://bit.ly/2K3wlqI

Request our article 'Tips and tricks for successful fracturability testing' featuring the latest texture analysis in this field. Discover the methods, attachments and analysis used by industry leaders. Request this article: https://bit.ly/3VEMbtO | See which instrument is used: https://bit.ly/2K3wlqI

Can injectable, shape-adaptive scaffolds revolutionise cartilage regeneration? Researchers at University of Science and Technology Beijing have developed a bio-based polyurethane scaffold, named PU-BDO-Gelatin-Foam (PUBGF), which forms in situ upon injection into cartilage defects. This innovative scaffold exhibits a dynamic microstructure, enhancing substance retention and promoting rapid cartilage cell proliferation. Using a Texture Analyser, the team measured the scaffold’s mechanical properties in compression, ensuring optimal performance for cartilage regeneration. The scaffold demonstrated superior potential for repairing cartilage defects in rat models, making it a promising option for clinical applications in joint trauma treatment. Read more: https://bit.ly/409GPcH | See which instrument they used: https://bit.ly/2K3wlqI

The texture of food is a crucial sensory attribute that significantly impacts our eating experience and satisfaction. Recent research has uncovered intriguing connections between food texture perception and circadian rhythms, offering valuable insights for food scientists and product developers. Let’s explore how the time of day influences texture preferences and oral processing behaviours, with potential applications for optimising food products. Read our blog post: https://bit.ly/3CekTU0

Next week we will be exhibiting as SCS Formulate in Coventry, UK discussing the application of a Texture Analyser for cosmetic, skincare and personal care products. Wherever you are in the world, the world of cosmetics will set you many quality testing challenges. But, with the expertise of Stable Micro Systems and the capability of the TA.XTplusC texture analyser on your team, they are challenges you can take on with confidence. See a full list of cosmetics applications and learn more here: https://bit.ly/3n3Umkv

How do insect powders affect chickpea dough and 3D-printed snacks? Researchers at Universitat Rovira i Virgili explored the rheological and textural properties of chickpea dough enriched with Alphitobius diaperinus (lesser mealworm) and Locusta migratoria (migratory locust) powders. The study found that incorporating these insect powders improved the protein content and overall nutritional profile of the dough. Using their Texture Analyser, the researchers assessed the dough’s mechanical properties, such as breaking strength and penetration tests, ensuring the enriched dough maintained desirable qualities for 3D printing. The baked 3D-printed snacks also showed enhanced textural attributes, making them a viable option for nutrient-rich, sustainable snacks. Read more: https://bit.ly/3NA58JC | See which instrument they used: https://bit.ly/2K3wlqI

Request our article 'Tips and tricks for successful tensile testing' featuring the latest texture analysis in this field. Discover the methods, attachments and analysis used by industry leaders. Request this article: https://bit.ly/3Vh3Oyy | See which instrument is used: https://bit.ly/2K3wlqI

Can xanthan gum enhance low-fat probiotic yoghurt? Researchers at Qassim University investigated this by incorporating xanthan gum (XG) into low-fat yoghurt (LFY) formulations to evaluate its impact on functionality and microbiological quality. The study revealed that adding XG improved the yoghurt’s water-holding capacity (WHC), viscosity, and reduced syneresis, while also enhancing the counts of beneficial bacteria such as Streptococcus thermophilus, Lactobacillus bulgaricus, and Bifidobacterium bifidum. A Texture Analyser was used to measure the yoghurt's textural properties, ensuring that the addition of XG improved its hardness and overall consistency without compromising its sensory qualities. The optimal concentration of XG was found to be up to 0.8%, beyond which the sensory acceptability among panelists decreased. This approach demonstrates that xanthan gum can serve as an effective stabiliser and prebiotic, enhancing the quality and functionality of low-fat probiotic yoghurt. Read more: https://bit.ly/3xhHJYA | See which instrument they used: https://bit.ly/2K3wlqI

Algae, primarily known for its environmental benefits in capturing carbon and producing oxygen, is emerging as a superfood in the culinary world due to its high nutritional content and sustainability. Its introduction into food product development is driven by its potential to provide high-quality protein, omega-3 fatty acids, vitamins, and minerals. Read our blog post: https://bit.ly/4eYArtF

Can eggshell powder improve gluten-free cakes? Researchers at Ege University optimised a gluten-free cake formulation by replacing rice flour and baking powder with various levels of eggshell powder, using response surface methodology. The study found that eggshell powder significantly improved the physical properties of the cakes, including increased volume and better texture. The research team utilised their Volscan Profiler to precisely measure the specific volume and structural integrity of the cakes, ensuring accurate and reliable results. This method provides a sustainable and nutritious alternative for gluten-free baking, enhancing both quality and health benefits. Read more: https://bit.ly/4enKveM | See which instrument they used: https://bit.ly/2K3wlqI