The Texture Report

Official Texture Technologies' blog. A one-stop source for news in the world of texture analysis.

Solving the Mystery of the Woody Chicken Breast
Featured

The Mystery of the Woody Chicken Meat

by Texture Technologies on Oct 2, 2017 in Latest-News, Texture-Technologies, Tutorials

Food Manufacturing recently published an interesting short video by Tech Insider on a topic that has mystified the poultry industry for several years. The industry has recognized that the quality of some chicken breast has changed over the years.  White stripes along with a harder, “woody” texture have been...

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Wondering what's new in texture analysis? Our blog covers news and trends in a wide range of applications and industries.

Help new hires and students get up to speed on your texture analyzers

by Texture Technologies on Aug 31, 2017 in Latest-News, Texture-Technologies, Tutorials

Do you have new students in the lab or new hires on your team? We have several resources to help them get up to speed with your texture analyzers as quickly as possible.

Use our online video training.
Students and new hires can learn at their own pace with...

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Highlights from IFT17

by Texture Technologies on Jul 31, 2017 in

Thanks to everyone who stopped by to say hello and chat with us at IFT17 in Las Vegas in June. A special thanks to the Institute of Food Technologies (IFT) for yet another great event. There were plenty of new and exciting developments in food technology represented at IFT17....

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Shape Shifting Pasta

Shape Shifting Noodles 2D to 3D: Just Add Water!

by Texture Technologies on Jun 2, 2017 in Food

MIT’s Tangible Media Group has developed an edible flat film made of gelatin and starch transforms into three-dimensional structures when exposed to water.

The film transforms into familiar pasta shapes such as macaroni and rotini. It can also form other interesting forms such as flowers, cannoli, and spaghetti that divide...

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TAP blood collection device

Need a blood test? Now it's push button easy.

by Texture Technologies on Jun 2, 2017 in Medical-Devices

Love having your veins prodded and punctured by a long needles during routine blood tests? Or by daily blood testing for monitoring conditions such as diabetes? Of course not! We’re thrilled that one of our customers is working on a promising (and close to painless) blood collection alternative.

Seventh Sense...

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IFT17 Symposium Honoring Alina Szczesniak and Malcolm Bourne

by Texture Technologies on May 31, 2017 in Food

This past year, we lost two respected colleagues and friends who spent their lifetimes making invaluable contributions to the science of food texture analysis. Dr. Alina Surmacka Szczesniak, a food scientist, principal at General Foods, and a founding editor of Journal of Texture Studies, developed the original TPA parameters as...

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Pop Goes the Boba

by Texture Technologies on Mar 1, 2017 in Food

Bubble tea is Taiwanese drink sensation enjoyed at tea shops, asian restaurants, and even the mall. Usually served cold with ice or as a smoothie type drink, it can be made from fruit juice, milk, or milk alternatives and may or may not include tea despite its name. It is...

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100 Years of Girl Scout Cookies

by Texture Technologies on Feb 2, 2017 in Food, Application-Studies

This year Girl Scouts are celebrating their 100th year of cookie sales. Generations of girls and their families have sold (and bought) cookies annually to raise funds for scout projects for one hundred years. What started out as great fundraising idea has grown into a bit of a national cookie obsession.

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The Human Gastric Simulator helps scientists study human digestion

by Texture Technologies on Dec 22, 2016 in Food

We’ve often said that our customers are working on the most interesting projects. Take for instance TA.XTPlus user, engineer, and food scientist Gail Bornhorst at the University of California Davis.

Dr. Bornhorst and her team have developed “the Human Gastric Simulator” to help researchers study human digestion in a completely noninvasive...

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Alternative proteins are changing how we think about everything.

by Texture Technologies on Nov 22, 2016 in Food

North America is home to a booming alternative proteins market which is bringing to our tables vegan burgers, veggie dogs, and plant-based versions of just about any meat or dairy product you can imagine. In the past fifteen years time, the science behind the development of these products has advanced...

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It is so cool and flattering when our customers feature our instrument in their claims!

by Texture Technologies on Oct 21, 2016 in Food, Latest-News

We are proud that our customers are the most innovative movers and the shakers in the food industry. We are also thrilled when they feature our instruments in their marketing claims. This morning it was fun to access our e-mail and read the Prepared Foods’ newsletter with a featured article...

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The new Plus100: brawn of the HD, space-saving like the Plus

by Texture Technologies on Oct 18, 2016 in Texture-Technologies

Introducing the newest member of the TA.XTPlus family of texture analyzers: the TA.XTPlus100.

With a higher force testing capability and improved distance resolution, it offers benefits of both the TA.XTPlus and the TA.HDPlus in one instrument!

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Congratulations to incoming IFT president John Coupland

by Texture Technologies on Sep 1, 2016 in Food, Latest-News

The IFT (Institute of Food Technologists) announced this week that John Coupland PhD, CFS will serve as IFT president for 2016-17. Dr. Coupland is professor of food science at Pennsylvania State University and a longtime user of our instruments which has given us plenty of opportunities to get to know him...

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Politically hot topics for your next bbq

by Texture Technologies on Aug 31, 2016 in Application-Studies, Food

We can’t deny that it’s a politically charged summer here in North America. Are you finding that your summer social gatherings are heating up over divisive topics?

Of course, we’re talking about the texture of hamburger buns and potato salad. Everyone except possibly the family dog (he’ll eat anything) may have an opinion on...

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Using mathematics to predict bread loaf volume

by Texture Technologies on Aug 31, 2016 in Food

Researchers have discovered a mathematical shortcut for predicting bread loaf volume. Using this mathematical model, wheat breeders can assess which varieties are ideal for bread-making.

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And the winners are…

by Texture Technologies on Jul 18, 2016 in Food, Texture-Technologies

We host our student video competition to offer a fun and exciting way for university students and faculty to show off the creative ways that they use our instruments while competing for cash prizes. This year’s competition included some great entries that entertained and showed us that these student food scientists really know their...

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Color Cosmetics: A Practical Guide to Formulation

by Texture Technologies on May 3, 2016 in Cosmetic

We work very closely with the cosmetics industry and are grateful that they consider our instruments and expertise with such high regard. Our texture analyzers are used by almost every major player in the cosmetics industry to precisely quantify the textural and physical characteristics that are critical to retail customers. Many of the...

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Vaginal rings are helping fight HIV transmission in women

by Texture Technologies on Apr 5, 2016 in Medical-Devices, Pharmaceutical

Our customers are working on some remarkable products and innovations. One such innovation, a vaginal ring, is helping lower the risk of HIV transmission in women in sub-Saharan Africa.

The flexible ring is easily inserted and slowly releases an anti-viral drug after insertion. Close to 37 million people are HIV positive...

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New application studies: all about foam

by Texture Technologies on Mar 28, 2016 in Application-Studies

Foams are used for thousands of different applications and can be very complex, with highly varied degrees of firmness, resilience, relaxation, creep, and fatigue behaviors. We frequently receive requests for assistance in understanding how to test the physical properties of a variety of foams. 

We’ve developed three new application studies to help anyone...

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Learn hands-on the art and science of wheat

by Texture Technologies on Mar 23, 2016 in Food

We have long been a fan of Gary Hou and the work that he does with the Wheat Marketing Center to further the art and science of wheat applications.

Once again, The Wheat Marketing Center is offering several hands-on short courses to food technologists and others who are interested in expanding...

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New application study: putting compostable bags to the test

by Texture Technologies on Mar 1, 2016 in Application-Studies, Other

Composting can be very messy. Composting households often keep food scrap containers on the kitchen counter or under the sink for short periods of time before they are emptied to larger collection bins or directly into compost piles. 

Compost can become nasty if food scraps are left standing for several days, making...

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New application study: using erasers as firmness benchmarks

by Texture Technologies on Feb 25, 2016 in Application-Studies, Other

Our clients occasionally seek cheap, easily available products that might serve as firmness benchmarks for their test methods and which can be replicated across multiple locations.

The gel industry occasionally uses metal Bloom strips which are typically deflected 4 mm with a 1⁄2” cylinder, but that technique does not translate...

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Learn the art and science behind surimi production

by Texture Technologies on Feb 19, 2016 in Events, Food, Gel

You might not know what surimi is but chances are if you have consumed foods like imitation crab, you have enjoyed surimi. Surimi is a versatile gel or paste product that is made from fish or meat. It can take can take on many different shapes, forms, and texture to create...

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New spring training class–grab your seat now!

by Texture Technologies on Feb 12, 2016 in Texture-Technologies

Join us April 26-28th in Hamilton, New Jersey for our next hands-on TA.XTPlus training!

Our three-day regional training courses covers a deep set of issues and has proven to be very helpful for both new and experienced users. Attendees are encouraged to bring laptop computers to learn and apply the...

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Win $2,000 in our 2016 video competition for university students and faculty

by Texture Technologies on Jan 28, 2016 in Texture-Technologies

Are you and your texture analyzer ready to be the next YouTube sensation? Grab your GoPro and go! The TTC Student Video Competition Is Back.

Now back in its third incarnation, our video competition is a fun and exciting way for university students and faculty to show off the creative ways that they...

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A letter to Santa..from your texture analyzer

by Texture Technologies on Dec 18, 2015 in

Dear Santa*,

I know that kids are usually the ones writing you letters but this year I’m wondering if you might consider the request of a humble but hard working texture analyzer. I mean this year I was really really good.

I helped a wide variety of teams on the coolest stuff...

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’Tis the season..of colds and sometimes nasal strips

by Texture Technologies on Dec 14, 2015 in Adhesive

Tis the season! While the pending holiday season is obvious, you can’t miss the signs of cold and flu season too when you walk into grocery stores and pharmacies. Aisle end caps are piled high with cough syrup, cold medicine, and decongestants.

The human rhinoviruses (otherwise known as the common cold) spread wildly this...

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Hydrogels are helping us heal faster

by Texture Technologies on Dec 2, 2015 in Adhesive, Gel, Pharmaceutical

Hydrogels have many interesting applications but one of the most interesting is how they help heal the human body. Their high water content means that they closely resembles natural tissue.

This makes them ideal for a variety of wound care and healing applications. They further aid in healing by creating a warm and moist environment for faster wound healing...

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Our TTC Travel Grant Program helps keep the conversations going…

by Texture Technologies on Nov 30, 2015 in Texture-Technologies

We really enjoy talking to our customers. Whether you’re calling us for advice when you’re trying something new, stuck on a testing challenge, or just plain curious about something, we’re always glad to hear from you.

Our instruments are the texture analyzers of choice at most top universities and across many industries....

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MREs that keep our military well-fed and satisfied

by Texture Technologies on Nov 16, 2015 in Food

MREs (“Meals Ready to Eat”), the US Military’s prepackaged meals,  are designed to meet a variety of challenges including air drops and rough handling. They designed to be as lightweight as possible with an extended shelf lives.

MREs must provide soldiers with good nutrition and ample energy to meet individual daily caloric needs than can exceed 4,000 calories.

The...

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More Exponent tips and tricks

by Texture Technologies on Nov 11, 2015 in Texture-Technologies

Expanding upon our blog post from two weeks ago, here are some more tips to help you up your productivity while working within Exponent.

#1. Two tips for accessing Help topics quickly in Exponent

Here are two simple tricks. From anywhere in the Exponent program you can just hit the...

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A bag full of Exponent tricks and tips

by Texture Technologies on Oct 30, 2015 in Texture-Technologies

Our Exponent software is one of the reasons why our texture analyzers are the best in the industry. Exponent is a powerful tool that helps you analyze your testing data in ways that no other software products for texture analyzers can. It is packed with useful functionality than many users may miss. Here...

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What will we eat on Mars?

by Texture Technologies on Oct 27, 2015 in Food

The Martian, a novel and a feature film by author Andrew Weir, capitalizes upon the public’s excitement for human exploration of Mars. The film falls into the sci-fi genre but it’s not that far off from what scientists envision.

NASA consultants were consulted to accurately portray a future mission to Mars and...

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A short history of candy corn

by Texture Technologies on Oct 19, 2015 in Food

Most people in the United States may believe that candy corn, those tiny tri-colored triangle-shaped candies, are specific to Halloween. It wasn’t always so though…

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Article/Video: How Cargill measures crunch

by Texture Technologies on Oct 8, 2015 in Food

Bart Cortebeeck, a confectionery application specialist in Cargill’s state-of-the-art European R&D center in Vilvoorde, Belgium, was working on developing new solutions for confectionery gums when he realized that he did not have a good scientific measurement for crunchiness.

“Consumers like to hear and feel a ‘crunch’ when they bite into coated confectionery products,” says Cortebeeck....

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Redefining the kilogram

by Texture Technologies on Oct 8, 2015 in Latest-News, Other

On the outskirts of Paris, a very important chunk of metal is carefully stored away and monitored. What’s so important about this 125-year old metal chunk?

Well, its mass is the very definition of a kilogram that all the scales in the world are ultimately calibrated against. Scientists have recently discovered a disturbing problem...

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Northern Crops Institute is a hub for regional crop innovation

by Texture Technologies on Oct 7, 2015 in Events, Food, Latest-News

Nestled within the North Dakota State University campus is a hub of food innovation for the wheat industry. In 1979, Northern Crops Institute (NCI) was started with the mission of promoting the high-quality wheats grown in North Dakota, Minnesota, Montana, and South Dakota.

It has since grown to promote a wider variety of crops. While...

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Upcoming TA.XTPlus East and West Coast training dates

by Texture Technologies on Sep 30, 2015 in Events, Latest-News, Texture-Technologies

Our open regional training seminars provide all of our customers the opportunity to immerse themselves in advanced training sessions and quickly master our instruments and software programs. Catch our last training for 2015 in Hamilton, NJ or book your spot now for our May 2016 training in Orange, CA.

Typically offered...

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How Penn State’s Texture Analyzers spent their summer vacation

by Texture Technologies on Sep 16, 2015 in Food, Latest-News, Texture-Technologies

When three high school students in Pennsylvania went back to school this month, if asked, they will have an interesting answer to “how was your summer vacation?”

These three young women, Safriani Adnan (SciTech High, Harrisburg), Angela Harris (SciTech High, Harrisburg) and Emily Weisand (Woodland Hills High School, Pittsburgh) spent their summers investigating...

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Creating better medicines via 3D printing

by Texture Technologies on Sep 15, 2015 in Pharmaceutical

Many of us are just starting to get our first experiences with 3D printing. It’s exciting and cool but it’s not as new as we might think. 3D printing first appeared in the early 1980s but we’re just starting to imagine all the ways that we can use this ground-breaking technology.

If you’re not sure...

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Helping refugees and immigrants farm this land helps everyone

by Texture Technologies on Sep 9, 2015 in Food, Latest-News

Reading the daily news can be a real downer sometimes. It’s rare that we hear how the efforts of one person can make a real difference in the world. If you’re having one of those days, well, this blog post is for you.

Today we have a story for you about a woman who...

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PSA: The best way to decorate a dorm room or off-campus apartment

by Texture Technologies on Sep 1, 2015 in Adhesive

In honor of move-in week at many colleges and universities, we’ve pulled together a little public service announcement for students and their parents. If you’re using tape, glue, and pushpins to attach posters and decorations to decorate a dorm room or off campus apartment, you probably know that they can damage the mounted objects,...

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Show us no love at the AACCI’s Centennial Meeting’s Tennis Tournament

by Texture Technologies on Aug 25, 2015 in Events, Food, Latest-News

If you love tennis and are attending the AACCI’s Centennial Meeting, pack your racket and join us for the return of the Tennis Tournament! The round robin tournament will be held at a tennis club located only a few miles from the Centennial Meeting’s headquarters hotel (Minneapolis Hilton). All participants’ transportation and court fees are covered...

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Asian Noodles: Science, Technology, and Processing

by Texture Technologies on Aug 24, 2015 in Food, Latest-News

There are few people in the world who know as much about noodles as Gary Hou of the Wheat Marketing Center. In additional to the hands-on short courses that he offers through the Wheat Marketing Center, he is also editor of Asian Noodles: Science, Technology and Processing

The book covers the...

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Video: Measuring the tensile properties using self tightening roller grips

by Texture Technologies on Jul 28, 2015 in Adhesive, Film, Food, Latest-News, Materials, Packaging

The TA.XTPlus is the perfect tool for testing the tensile strength of a wide variety of products including films, packaging, and more. We have developed several specialty probes and fixtures to help you test the tensile strength of your products. Watch SMS’ Self Tightening Roller Grips in action in this...

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You scream, I scream, we all scream for frozen confectionery product testing!

by Texture Technologies on Jul 28, 2015 in Food

Summer is here and it’s hot. With ice cream, sorbet, and popsicles on our minds, SMS has satisfied our cravings (temporarily) with an interesting blog post on the science behind gelato and ice lollies (popsicles here in the US). If that doesn’t cool you down, get the scoop on ice cream...

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New SMS Article: Tips and tricks for successful fracturability testing

by Texture Technologies on Jul 21, 2015 in Food, Materials, Other, Pharmaceutical

SMS has a new article with tips and tricks for fracturability testing. The article showcases the wide range of tests that the TA.XTPlus family of texture analyzers can perform using fixtures such as the Three Point Bend Rig and the Crisp Fracture Support Rig. Basic cylinder probes can also be...

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The secret of snapping spaghetti in is revealed in super slow motion

by Texture Technologies on Jul 21, 2015 in Food

If you take a dry piece of spaghetti and bend it until it breaks you’ll find that it always breaks into three or more pieces instead of the expected two pieces. Exactly why this happens has challenged many scientists including famed physicist Richard Feynman for years. Feynman, a brilliant scientist who is best...

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"Why Measure Food Texture" event

by Texture Technologies on Jul 20, 2015 in Events, Food

Prepared Foods’ is presenting a practical two-day “how to” applications orientated event for food and beverage formulators. TTC’s own Al Wassilak will present “Why Measure Food Texture?” Al’s presentation will discuss reasons why food and ingredient manufacturers should measure the texture and mouth feel of their products during development, manufacture, and storage.

...

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Is it a tough egg to crack? SMS’ new egg testing suite can help you find out.

by Texture Technologies on Jun 23, 2015 in Food

Egg producers now have a great new tool for ensuring the quality of their eggs and product packaging. Maintaining quality is a vital concern for egg producers as it directly affects the grading and ultimately value of their products.

Stable Micro Systems’ new egg testing suite enables processors to implement a...

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That sounds good: the acoustic side of texture analysis

by Texture Technologies on May 7, 2015 in Food

Does what your food “sounds” like affects your perception of how good it tastes? Yes, says Charles Spence, researcher and a professor of experimental psychology at Oxford University, and that sound is the “forgotten flavor sense.” Spence is the author of a recent report titled “Eating with our ears: assessing the importance of the sounds...

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Upcoming Northeast/Mid-Atlantic TA.XTPlus training

by Texture Technologies on May 7, 2015 in Events, Texture-Technologies

Are you a TA.XTPlus user in New England or the Mid-Atlantic region? Register for our upcoming hands-on training in October. Our three-day regional training courses covers a deep set of issues and has proven to be very helpful for both new and experienced users. Attendees are encouraged to bring laptop computers...

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Video: 11 ways to test bread throughout the manufacturing process

by Texture Technologies on Mar 27, 2015 in Food

Many leading companies and institutions use the TA.XTPlus because of the flexibility that it offers to conduct an impressive number of tests. SMS recently prepared a video that showcases this flexibility as applied to bread testing.

Watch more texture analysis videos by browsing SMS’s TextureAnalysis channel on YouTube. You...

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SMS Article: Using texture analysis as a physical tool in regenerative medicine

by Texture Technologies on Mar 27, 2015 in Medical-Devices, Pharmaceutical

A new article from SMS discusses recent developments in repair, replacement, and enhancement of tissue for clinical use. It also looks at how texture analysis can help solve specific challenges.

“Regenerative Medicine is providing opportunities to replace, repair, maintain and/or enhance tissue function for clinical use.

When injured or invaded by...

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Celebrating women in the science of texture analysis

by Texture Technologies on Mar 26, 2015 in Adhesive, Food, Latest-News

March brings us National Women’s History Month. Many science-focused organizations are celebrating the scientific achievements of women this month. In the world of texture analysis, we have some great examples of significant accomplishments by women. Did you know that Texture Profile Analysis (TPA) was developed by a woman? 

Dr. Alina...

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Our new food industry brochure is now available

by Texture Technologies on Mar 17, 2015 in Food

Our new food industry brochure now showcases even more probes, fixtures, and accessories for your TA.XTPlus, TA.HDPlus, and TA.XTExpress texture analyzers. Many of our customers keep this brochure handy so that when they are developing new test methods or modifying existing ones they can review and select the best accessories...

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New Twin Blade Sample Prep Tool for rapid, simple sample prep

by Texture Technologies on Mar 17, 2015 in Food, Latest-News

Are you looking for a fast and easy method for preparing samples with repeatable width, height, and/or thickness? If you are preparing cubed samples for compression testing or samples of uniform width for testing using blade fixtures, SMS’ new Twin Blade Sample Preparation Tool (SP/TB) is a perfect addition to your...

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Breaking bunnies and cracking eggs

by Texture Technologies on Mar 17, 2015 in Food

Chocolate Easter bunnies and eggs herald in the start of spring in many countries. In 2014, Easter confectionery sales in the United States surged 6 percent and chocolate eggs and bunnies led the surge according to the National Confectioners’ Association.

To meet this booming demand, chocolate manufacturers work hard to...

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NATAS call for thermal analysis, materials research abstracts

by Texture Technologies on Mar 4, 2015 in Events, Materials

The North American Thermal Analysis Society’s annual conference brings together scientists and practitioners to explore and share state-of-the-art techniques and exciting new developments in materials research. The conference includes 200+ presentations and posters by renowned scientists, practitioners, and graduate students. This year’s conference will be held in Montreal August 10-13, 2015.

If your...

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Article: Evaluating duck breast meat and tendon texture

by Texture Technologies on Mar 2, 2015 in Food

The Journal of Applied Poultry Research recently published a piece titled “Razor blade shear method for evaluating duck breast meat and tendon texture.”

Few studies have been conducted on duck meat quality characteristics. A team at the North Carolina State University (Raleigh, NC) and the Department of Food, Nutrition and Packaging Sciences,...

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Merck’s new cosmetic and pharmaceutical science findings

by Texture Technologies on Feb 26, 2015 in Cosmetic, Pharmaceutical

The International Journal of Cosmetic Science recently published an article titled “Texture analysis of cosmetic/pharmaceutical raw materials and formulations.” The article is based on Merck’s research and new findings on texture analysis of cosmetic/pharmaceutical raw materials and formulations. For their research, Merck scientists relied upon...

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Testing the Wounding Capability of Air Weapons

by Texture Technologies on Feb 26, 2015 in Materials

Air weapons, such as pellet guns and BB guns, are generally thought of as safe and are easy to obtain without a license. While very little research has been conducted on their wounding capability, it is known that these air weapons do cause significant number of injuries and sometimes fatalities. Researchers at the...

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SMS: Hybrid Bakery Products Article

by Texture Technologies on Feb 12, 2015 in Food, Latest-News

Stable Micro Systems has released a new hybrid bakery products article covering a recent bakery trend that has given us the cronut (croissant/donut), the wonut (waffle/donut), the brookie (brownie/cookie), and the townie (tartlet/brownie). Large chain stores such as Starbucks have jumped on the trend by introducing products such as the...

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Recent patents and the TA.XTPlus: fat filling with "cooling" effect; longer-wear cosmetic compositions; and antiperspirant soft solid compositions comprising a wax blend

by Texture Technologies on Feb 3, 2015 in Cosmetic, Food, Patents

This week’s featured patents are for a fat filling composition for food products that creates a “cooling” effect, longer-wear cosmetic compositions, and antiperspirant soft solid compositions comprising a wax blend

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SMS Blog: Must-read food journals for food texture measurement

by Texture Technologies on Feb 3, 2015 in Food

Stable Micro Systems recently recommended five top food journals as interesting reading for anyone in the field of food texture measurement. We concur. These journals include a focus on the latest academic publications and scientific references in the food industry.

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April TA.XTPlus Regional Training Course for new and experienced users

by Texture Technologies on Jan 20, 2015 in Latest-News, Texture-Technologies

The first of our 2015 regional training courses is scheduled for April 7-9, 2015 in the Atlanta area:

Hilton Garden Inn Atlanta NW/Kennesaw Town Center

895 Cobb Place Blvd Nw, Kennesaw, GA, 30144, US

Phone Number: 1-866-460-7456

Our open regional training seminars provide all of our customers the opportunity to immerse...

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TA.HDPlus sports new and improved design

by Texture Technologies on Jan 20, 2015 in Latest-News, Materials, Texture-Technologies

Our recently updated TA.HDPlus is sporting a new shape and size that includes the following changes:

  • The overall net weight of the TA.HDPlus has increased from 37kg to 39.2kg for greater stability while testing hard and durable materials
  • Width between the columns has increased by 20mm for greater testing flexibility
  • Working platform area has...

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Learn the fundamentals of tablet technology at UMiss

by Texture Technologies on Jan 15, 2015 in Pharmaceutical, Texture-Technologies

The University of Mississippi is continuing to offer an excellent hands-on course in tablet technology.

The course offers an overview of the fundamental concepts of the technology used in the preparation of uncoated/coated tablet products. It includes lecture topics on tableting processes and hot melt extrusion, such as pre-formulation, extrusion, granulation, tableting, and...

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New TA.XTPlus Study: Stress/Strain Resilience of Foam

by Texture Technologies on Dec 16, 2014 in Application-Studies, Materials

We’re pleased to announce a new application study for the TA.XTPlus Texture Analyzer:

Stress/Strain Resilience of Foam Test

Foam is typically sold with a single PSI firmness value. This value rarely provides insight into the full behavior of the foam. Different foam’s outside layers might be very stiff compared to relatively softer...

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Recent Patents and the TA.XTPlus: Eco-friendly air freshner gels; Edible animal chews; and Heat-resistant chocolate;

by Texture Technologies on Dec 16, 2014 in Food, Patents

This week’s featured patents are for heat resistant chocolate, eco-friendly gel air fresheners, and edible animal chews.

Method of making a heat stable chocolate confectionery product patent**

This patent describes a method for creating a heat resistant confectionery product that includes the incorporation of one or more finely milled ingredients to...

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SMS Blog: Tips and tricks for successful fracturability testing

by Texture Technologies on Dec 15, 2014 in Food, Latest-News

SMS recently posted an excellent blog piece on fracturability. Fracturability “is usually displayed by a product of high degree of hardness and low degree of cohesiveness and is commonly the textural property possessed by baked goods, snacks and generally ‘dry’ products.”

This blog post explains the different methods for testing...

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2014 Texture Technologies Quality Research Award Winners

by Texture Technologies on Dec 15, 2014 in Latest-News, Texture-Technologies

The Texture Technologies Quality Research Award is awarded annually to two authors who write and present high quality research which broadly involves instrumental texture analysis. The objective of the award is to increase awareness among professors and students of the importance of publishing impactful research in sufficient, high-quality detail that...

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New TA.XTPlus Application Studies: Candy Corn Testing; Puncture of Fig Bars

by Texture Technologies on Oct 28, 2014 in Application-Studies, Food

We’re pleased to announce two new food application studies for the TA.XTPlus Texture Analyzer:

Candy Corn Test

Candy Corn is closely associated with Halloween. Each fall, wide varieties of brands and flavor formulations are released. This application study reviews three techniques to measure differences in the textural characteristics of six varieties of candy corn...

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Article: "Against the Grain" takes another look at gluten-free diet popularity and what science tells us

by Texture Technologies on Oct 28, 2014 in Food

A recent article in the New Yorker,”Against the Grain: Should you go gluten-free?” by Michael Specter, discusses the latest popular literature on the topic, the fast growing gluten-free product market, and what science can currently tell us about whether non-celiac gluten sensitivity is real or a product of popular culture.

...

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New TA.HDPlus Application Studies: Four point bend test of tile; flexural strength of glass test

by Texture Technologies on Sep 17, 2014 in Application-Studies, Materials

We’re pleased to announce two new application studies that showcase the versatile testing ability of the TA.HDPlus:

Four Point Bend Test of Tile

This study uses the TA.HDPlus Texture Analyzer and Exponent software to determine the breaking strength of porcelain and ceramic tiles using a four point bend rig.

...

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SMS Article: Testing Sauces

by Texture Technologies on Sep 17, 2014 in Food

Food Management Today recently featured an article titled “We all like a bit of sauce” by Stable Micro Systems’ Jo Smewing. New research has shown that consumers regard physical properties such as consistency, cohesiveness, stickiness, and extrudability equally important as the taste of a sauce. This article discusses how sauce...

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SMS Article: Textural Magic

by Texture Technologies on Aug 29, 2014 in Food

Stable Micro Systems has published a captivating new article on “Textural Magic: An Introduction to Culinology, Texture & Molecular Gastronomy”. The article explores the fascinating world of culinology and how restaurants and cutting edge chefs are using texture measurement to advance their art. Culinology is a word coined to describe the blending of culinary arts, food science, and food technology....

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Recent Patents and the TA.XTPlus: Product reformulations for cost savings

by Texture Technologies on Aug 29, 2014 in Cosmetic, Patents

This week’s featured patents are two cosmetic patents that focus on product reformulations

Patent for replacing water in a skin care cleanser with polyol to create a solid product with reduced packaging and shipping costs.

This patent describes a method for shrinking the volume of a skin care cleansing product and possibly other types...

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The scoop on ice cream testing

by Texture Technologies on Aug 6, 2014 in Application-Studies, Food

This summer while waiting in line at your local scoop shop, you may have a lot to ponder.

Do you want ice cream, gelato, frozen yogurt, sherbet, or sorbet? Will you choose a cone or a dish? What about sprinkles, nuts, chocolate sauce, or candy add-ins? Back in the lab, ice cream...

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Reduce bakery packaging costs and product waste with the Volscan Profiler

by Texture Technologies on Jul 22, 2014 in Food, Packaging

Are you looking to combat rising product packaging costs and reduce product waste? The Volscan Profiler can help.

Our Profiler is unique amongst other bakery product testing equipment because of its non-contact laser-based volume measurement abilities. It now offers something new: **calculations functionality.

Larger than needed packaging can add to a product’s cost...

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Paper: testing alternative for microneedle insertion studies

by Texture Technologies on Jul 11, 2014 in Medical-Devices, Pharmaceutical

A new paper titled “A proposed model membrane and test method for microneedle insertion studies” describes the use of a commercial polymeric film (Parafilm M®, a blend of a hydrocarbon wax and a polyolefin) as  testing alternative to biological tissue for microneedle insertion studies. Using force applied by a TA.XTPlus Texture Analyzer and in other tests by human...

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SMS Blog: texture analysis for evaluating hair care products effectiveness

by Texture Technologies on Jul 11, 2014 in Cosmetic

Stable Micro Systems recently blogged about a Croda study that validates the use of a TA.XTPlus Texture Analyzer for objectively evaluating the effectiveness of hair care products on human hair. This study is an excellent resource for the personal care products industry to help substantiate marketing claims that hair is...

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Resource: Wheat, gluten, health, and science

by Texture Technologies on Jul 3, 2014 in Food

Perishable News recently ran a piece titled “The Truth About Wheat Gluten.” The article sources its information from the Wheat Foods Council’s recent press release on the topic and discusses the science behind gluten intolerance and sensitivities.

Read the article here:

http://www.perishablenews.com/index.php?article=0036726

Further resources:

Explore the Wheat Foods...

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SMS Blog: The Texture Analysis Professionals Checklist

by Texture Technologies on Jul 2, 2014 in Texture-Technologies

SMS has recently published on their blog “The Texture Analysis Professional Checklist: a 7-point guide to optimizing your results.” The checklist is an excellent guide to best practices to keeping your texture analyzer operating optimally. Find out whether you are giving your texture analyzer the required operational consideration:

http://textureanalysisprofessionals.blogspot.co.uk/2014/05/the-texture-analysis-professional.html

...

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Back from New Orleans, an IFT Recap

by Texture Technologies on Jul 1, 2014 in Events, Food, Latest-News, Texture-Technologies

Our team is back from an exciting time at the Institute of Food Technologists’ (IFT) Annual Meeting in New Orleans last week. The IFT Annual Meeting is an excellent event for learning about the latest innovations in the food industry. This year did not disappoint. We’re thrilled that our customers presented over 47 posters that showcased...

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New TA.XTPlus Application Studies: Bread relaxation, french fries acoustic, and more...

by Texture Technologies on Jun 25, 2014 in Adhesive, Application-Studies, Cosmetic, Film, Food, Pharmaceutical

We’re pleased to announce that we have added several new application studies to our extensive library. The latest additions include:

  • Bread relaxation
  • French fries acoustic
  • Unconfined yield strength of moderately compressed powders
  • Constant 90 degree peel tests with A/LIS
  • Vaginal contraceptive film disintegration
  • Multi speed 90 degree peel
  • Breath...

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Article: "Dialing Back Sodium Content"

by Texture Technologies on Jun 6, 2014 in Food

A recent article in Food Business News discusses the challenges of reformulating food products for lower sodium content. Lower sodium products are becoming more popular as consumers seek healthier options to traditionally higher sodium foods such as meat and seafood products.

Sodium content reduction can be challenging because in addition...

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SMS Blog: A recipe for the perfect texture analysis method

by Texture Technologies on Jun 6, 2014 in Adhesive, Cosmetic, Film, Food, Gel, Medical-Devices, Other, Packaging

Many of our customers often ask us how to determine the best test method for determining textural properties. Stable Micro Systems recently wrote a helpful post on their blog titled “Ar the Perfect Texture Analysis Method.” SMS lists the following “ingredients” for determining the best testing method:

  • The correct test type
  • The best suited...

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Article: Testing chocolate egg crackability with the TA.XTPlus

by Texture Technologies on Jun 6, 2014 in Food

A recent article in the UK’s Guardian discusses how a Mondelez R&D lab tests chocolate Easter eggs for crackability. The article mentions the TA.XTPlus as part of Mondelez’s testing process. The texture analyzer pushes a vertical probe down into the outer shell of the eggs, measuring how much force is needed to...

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SMS Blog: Measuring syringeability

by Texture Technologies on Jun 6, 2014 in Medical-Devices

A recent blog post on the Stable Micro Systems blog discusses syringeability testing. Syringeabilityis the ability of a product to be successfully administered by a syringe and appropriate needle. The post includes a video that shows how syringeability testing using a SMS texture analyzer and various attachments.

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New paper on wafer technology

by Texture Technologies on Jun 6, 2014 in Pharmaceutical

“Wafers Technology – A Newer Approach To Smart Drug Delivery System” is a paper published by researchers at Shri Guru Ram Rai Institute of Technology & Sciences Dehradun, Uttarakhand, India.

The study describes ”the structural characterization of matrix resilience, energy of absorption, matrix yield value and matrix tolerance, using the TA.XTPlus Texture Analyzer.” The...

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Recent Patents and the TA.XTPlus: Oven-baked fries with deep fry taste; cosmetic gelling agent

by Texture Technologies on May 6, 2014 in Cosmetic, Food, Gel, Patents

This week’s featured patents are patents for oven-baked french fries that have a deep-fried taste and texture and a gelling agent for use in cosmetic compositions.

Patent for oven-baked french fries having deep-fried taste and texture

This patent describes an invention for creating oven-baked French fried potatoes that approximate the attributes and...

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Recent Patents and the TA.XTPlus: 3M pressure sensitive adhesive for gentler skin application; pet food with a long-lasting soft texture; and a method of improving pre-baked dough products

by Texture Technologies on Apr 22, 2014 in Adhesive, Food, Patents

This week’s featured patents are patents for a 3M pressure sensitive adhesive for gentler skin application, pet food with a long-lasting soft texture, and a method of improving pre-baked dough products.

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Introducing the Dynamic Integrated Balance

by Texture Technologies on Apr 22, 2014 in Cosmetic, Food, Gel, Latest-News, Medical-Devices, Packaging, Pharmaceutical, Texture-Technologies

The Dynamic Integrated Balance is a secondary load cell and synchronized scale in one. When used as a synchronized second load cell, the accessory is used to measure such events as the impaction forces of metered dose inhalers, or as another data channel for typical texture analysis tests.

When used...

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SMS Blog: Improving animal feed quality with materials testing

by Texture Technologies on Apr 22, 2014 in Food

A new post on the Stable Micro Systems’ blog discusses using materials testing to improve animal feed formulations without increasing the cost of production.

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SMS Blog: Testing for firmness/hardness/softness

by Texture Technologies on Apr 15, 2014 in Cosmetic, Food, Gel, Pharmaceutical

A new post on the Stable Micro Systems blog discusses firmness, hardness, and softness as textural properties on the same spectrum of properties. It also discusses how to test for these properties using a texture analyzer.

“A soft product is one that displays a slight resistance to deformation, a firm product...

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SMS Blog: Testing adhesive products

by Texture Technologies on Apr 1, 2014 in Adhesive, Medical-Devices, Packaging, Pharmaceutical

Stable Micro Systems recently posted on their blog a discussion on different approaches to testing adhesive products for a variety of industries such as pharmaceutical, food, medical and packaging. The blog post highlights adhesive tape association test standards as well as non standard approaches. It also showcases the flexibility that the

TA.XTPlus and...

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Article: Edible films probiotic films in bakery products

by Texture Technologies on Apr 1, 2014 in Film, Food

BakeryAndSnacks.com recently ran an interesting article on new research that describes the use of edible probiotic films in bakery products. The article summarizes research conducted by Dr. Ian Fisk from the University of Nottingham in the UK. Dr. Fisk’s research utilized the TA.XTPlus Texture Analyzer for testing the physical properties of...

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Recent Patents and the TA.XTPlus: Biodegradable mesh with glue points for medical scaffolds, temperature tolerant chocolate, an anti-staling mixture for baked bread

by Texture Technologies on Mar 14, 2014 in Food, Patents

This week’s featured patents are patents for biogradable non-woven mesh with glue points for medical scaffolds, temperature tolerant chocolate, and an anti-staling enzyme mixture in the preparation of baked bread.

A biodegradable non-woven mesh with glue points for medical scaffolds patent

This patent describes a lighter version (less material) and...

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SMS Blog: Measuring Crispness

by Texture Technologies on Mar 14, 2014 in Food

Stable Micro Systems recently published an interesting post about crispness on their blog.

“Crispness is commonly the textural property possessed by snacks (potato chips), breakfast cereals, fresh fruit and vegetables and some baked products (biscuits, crackers). These types of products are usually associated with sharp triangular curves displaying an obvious...

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SMS Blog: Rice and easy standard texture measurement with the new Rice Extrusion Rig

by Texture Technologies on Mar 10, 2014 in Food

A new post on the Stable Micro Systems blog features the new Rice Extrusion Rig.

“Just one of a range of attachments for testing pasta, rice and noodles, the new Rice Extrusion Rig provides a simple, quick, accurate and economical method for measuring the eating qualities of rice, but also...

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SMS Blog: Biomaterials and Scaffolds for tissue engineering – approaches to their mechanical testing

by Texture Technologies on Mar 4, 2014 in Medical-Devices

Stable Micro Systems has recently published a very interesting blog article on scaffolds for tissue engineering. In the developing world of tissue engineering, scaffolds are used as a temporary support for the culture of cells and tissues in the body with the final aim of restoring lost tissue functionality. Scaffolds must be mechanically...

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Two New TA.XTPlus Application Studies: Five Extruded Cheese Snack Testing Methods; Various Methods for Testing Chicken Breast & Shredded Chicken

by Texture Technologies on Mar 4, 2014 in Application-Studies, Food

We have recently completed two new food application studies. Please contact your regional manager or use our application study request form to receive copies of these application studies.

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TA.XTPlus Application Study: Unconfined Yield Strength of Moderately Compressed Powders

by Texture Technologies on Mar 4, 2014 in Application-Studies, Pharmaceutical

This application study describes a method to quantify the unconfined yield strength of moderately consolidated powders using Stable Micro System’s TA.XTPlus. This method was presented by Polizzi, Yuan and Hancock in their poster “Direct Measurement of the Unconfined Yield Strength of Moderately Compressed Pharmaceutical Powders” at the AAPS Annual Meeting...

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TA.XTPlus Application: Constant 90 Degree Peel Tests with SMS’ Automated Linear Indexing Stage

by Texture Technologies on Mar 4, 2014 in Adhesive, Application-Studies

Constant 90 degree peel tests are typically performed with sled fixtures, which are driven by wires and pulleys that must be aligned in an exactly perpendicular manner. The adhesive industry uses this method because the fixtures are relatively cheap and easy to use. This application study describes a constant 90...

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Article: Partially germinated ingredients for improved product performance and texture

by Texture Technologies on Feb 14, 2014 in Food

A recent article in Cereal Foods World, an AACCI publication, discusses the use of partially germinated ingredients for naturally healthy and tasty products as well as improved shelf-life, volume, and improved texture and sensory properties. Stable Micro Systems’ texture analyzer is referenced in this article.

Read the entire article...

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Measuring actuation force

by Texture Technologies on Feb 14, 2014 in Adhesive, Cosmetic, Food

Stable Micro Systems has an interesting piece on their blog about measuring actuation force. Products such as hair spray and air freshener aerosols products as well as  products with hand pumps such as liquid soaps and body lotions benefit from actuation force testing. Actuation force testing helps manufacturers determine whether...

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Newly re-designed 500g load cell offers more precision in low force applications

by Texture Technologies on Feb 4, 2014 in Latest-News, Texture-Technologies

Stable Micro Systems has newly redesigned their 500 gram load cell to provide better high resolution force output and substantially less noise. The re-engineered 500g load cell can be used with an even lower trigger force than our previous model 500 gram load cell. The ability to use a lower...

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Recent Patents and the TA.XTPlus: Erythritol-sweetened confectionery products and extending the shelf-life of nutritional products with ultrasound

by Texture Technologies on Jan 27, 2014 in Food, Latest-News, Patents

This week;s featured patents are a patent for confectionery products containing erythritol and a patent for ultrasonically-treated nutritional products with extended shelf life.

Confectionery products containing erythritol patent

Confectionery manufacturers have recently started to explore replacing part or all of the sugar in certain confectionery products with erythritol, a sugar...

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Recent Patents and the TA.XTPlus: Hair care, film coatings composition, and lubricating edible gels

by Texture Technologies on Jan 23, 2014 in Cosmetic, Film, Gel, Patents

This week, we continue to highlight recent patents that utilize the TA.XTPlus Texture Analyzer. This week’s featured patents are a multiple product system for improved hair conditioning and a new method for film coating composition.

Multiple product system for improved hair conditioning:

This patent includes a description on how wet conditioning...

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Upcoming TA.XTPlus Training Courses

by Texture Technologies on Jan 22, 2014 in Events, Texture-Technologies

We have just added two training courses to our 2014 schedule. They will be held in New Jersey in March and in Oregon in August.

These three-day training courses cover a deep set of issues and have proven to be very helpful for both new and experienced users. The courses are extremely hands-on. Attendees...

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Upcoming courses offered by our customers

by Texture Technologies on Jan 21, 2014 in Events, Food, Other, Pharmaceutical

A few of our customers are offering some interesting and excellent courses:

  • University of California at Davis’ Measuring Produce Quality Workshop,
  • The University of Mississippi’s Hands-On Tablet Technology Course,
  • The Wheat Marketing Center’s Short Courses,
  • Jenike & Johanson’s Bulk Materials Engineering Courses,
  • and the AIB’s School of Baking Courses
...

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New article: texture analyzers offer simpler and more cost-effective sensory profiling for cosmetic products

by Texture Technologies on Jan 13, 2014 in Cosmetic

A new article in Tekno Scienze Publisher titled “Sensory profiling of cosmetic products: Could it be easier? Use of rheology and textural analysis“ discusses how texture analyzers can help simplify and cut down on the cost of cosmetic product sensory profiling.

Existing studies have confirmed that strong correlations can be found...

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Recent Patents and the TA.XTPlus: Unit dose dispensing apparatus and orally disintegrating tablets

by Texture Technologies on Jan 13, 2014 in Medical-Devices, Patents, Pharmaceutical

For the next few weeks, we will highlight recent patents that utilize the TA.XTPlus Texture Analyzer. This week’s featured patents are a patent for a unit dose dispensing apparatus and a patent for the design and manufacture of multi-layered orally disintegrating tablets.

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New article: "Not the Sound of Silence"

by Texture Technologies on Dec 16, 2013 in Food, Texture-Technologies

A new article in the IFT’s Food Technology Magazine, “Not the Sound of Silence” by Neil H. Mermelstein, discusses how food scientists are using sound in their research and food product development. The article highlights the TA.XTPlus and the Acoustic Envelope Detector as examples of specialized tools that researchers use to collect...

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The squeeze test for tubes and packets

by Texture Technologies on Dec 11, 2013 in Cosmetic, Food

Most people have had the experience of squeezing a tube of some kind and having that experience go awry - with either more pressure needed or an unexpected mess from too much applied pressure. A tubed product such as toothpaste or glue may have a long shelf life once it is opened. Changes...

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Rethinking Gluten Sensitivity

by Texture Technologies on Dec 11, 2013 in Food

A new blog post on Gizmodo discusses the growing popularity of gluten-free diets and their potential impacts on individuals who either self-diagnose gluten sensitivities or simply have a preference for gluten-free diets. The author provides a detailed description of how gluten was introduced to the human diet and explanations of what gluten sensitivity and celiac...

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Texture Technologies Corp. is Moving…Even Faster

by Texture Technologies on Dec 3, 2013 in Latest-News, Texture-Technologies

A french fry testing rig. One of the many add-ons for the TA.XTPlus Texture Analyzer

We are pleased to announce the opening of our new service center in Brewster, New York. The new service center is co-located with the our machine shop and offers customers faster than ever service for...

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Three new testing methods for Pharmaceutical products

by Texture Technologies on Nov 27, 2013 in Pharmaceutical

Three new testing rigs for the TA.XTPlus Texture Analyzer are now available to help pharmaceutical manufacturers better test a variety of pharmaceutical products

The TA-227 Capsule Separating Rod Fixture measures the force required to split one half of a hard gel capsule.

TA-227 Capsule Separating Rod Fixture allows manufacturers to investigate...

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A new test for measuring the noise of crustiness

by Texture Technologies on Nov 25, 2013 in Food

Developing a product that retains its crunchy crust and a soft center with a maximum shelf life can be challenging. A new blog post on the Stable Micro Systems blog discusses how Zeelandia, global bakery ingredients manufacturer, has created a new test for measuring the “crustiness” of their products.

The new...

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New shampoo and body wash syringeability application study now available

by Texture Technologies on Nov 25, 2013 in Application-Studies, Cosmetic

Viscometers are designed to evaluate the thickness and flow of liquid based products. Viscometers, however, do not always provide results that are both differentiating and repeatable. Particulates in the sample, adhesion, variable solids content, separation and other inclusions can all drastically influence the results. Commonly used tests like Zahn cups often do not...

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Video Capture for the TA.XTPlus helps visually capture product behaviors for better analysis and sharing

by Texture Technologies on Oct 24, 2013 in Adhesive, Cosmetic, Food, Gel, Latest-News, Texture-Technologies

The TA.XTPlus texture analyzer offers unmatched flexibility in what and how it tests. Now, users can have even greater flexibility to add video as part of their testing. The Video Capture and Synchronization System includes a specialized video camera and mount that attaches to the TA.XTPlus Texture Analyzer and interfaces with our...

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Sound and video in confectionery product testing

by Texture Technologies on Oct 23, 2013 in Food, Latest-News

Our Video Capture and Synchronization System and Acoustic Envelope Detector have received some recent press in the confectionery industry publications. Confectionery Production and Confectionery News both report on how confectionery manufacturers are expanding their use of the TA.XTPlus texture analyzer to include sound and video.

Confectionery Production’s article highlights...

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Cookie and cracker baking technology short course

by Texture Technologies on Oct 22, 2013 in Events, Food

The Wheat Marketing Center will hold a cookie and cracker baking technology short course on December 9th-13th, 2013 in Portland, Oregon.

This course will be taught by a group of experts who are all long-time TA.XTPlus texture analyzer users:

  • Dr. Meera Kweon, former senior research scientist of Kraft and USDA-ARS
  • ...

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2013 TTC Quality Research Award Winners

by Texture Technologies on Oct 11, 2013 in Food, Latest-News, Texture-Technologies

Established in 2012, the Texture Technologies Quality Research Award is awarded annually by the AACCI to two authors who write and present high quality research which broadly involves instrumental texture analysis. The objective of the award is to increase awareness among professors and students of the importance of publishing impactful research in sufficient,...

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Food texture: how important is it?

by Texture Technologies on Oct 9, 2013 in Food

A recent blog post by Amy Fleming in the Guardian discusses the importance of food texture. Fleming writes that while textural awareness is often unconscious, a product’s texture is a critical factor in its success. The article also references examples provided by Malcolm Bourne to further explain texture’s importance. Read...

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Automation is here: the Automated Linear Indexing System and Exponent’s Batch Testing Functionality

by Texture Technologies on Oct 8, 2013 in Adhesive, Cosmetic, Food, Gel, Latest-News, Texture-Technologies

The TA.XTPlus family of texture analyzers now offers an even wider range of flexibility for automating high volume, repetitive testing via the Automated Linear Indexing System (A/LIS) and Exponent’s batch testing functionality.

The recently released A/LIS from Stable Micro Systems is now shipping to TTC customers in North America. The...

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New articles discuss haircare texture analysis

by Texture Technologies on Oct 8, 2013 in Cosmetic

Stable Micro Systems has recently released  two articles that discuss texture analysis for haircare products.

“Using Texture Analysis in Haircare Formulation and Packaging Selection: The place of science in hair product development” discusses the role of texture analysis in designing the best possible haircare products and methods of containing them.

“Using Texture Analysis to substantiate claims in Haircare: Quantifying product effectiveness” discusses how to use...

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Testing nasal strip adhesion

by Texture Technologies on Oct 7, 2013 in Adhesive, Latest-News

A new article explores testing nasal strip adhesion in October’s issue of Adhesives and Sealants Magazine. Authored by members of the TTC team, the article explores how evaluating a product’s adhesive qualities can help manufacturers gain a clearer picture of its overall strengths and weaknesses.

The article is available online...

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Gluten-free product testing

by Texture Technologies on Sep 25, 2013 in Food

A new article titled “Applying Texture Analysis to Gluten Free Products”, by Jo Smewing of Stable Micro Systems, explores texture analysis in the rapidly growing gluten-free product market. Smewing discusses the role that gluten plays in baked goods and the challenges of creating products without it.

Smewing covered various test...

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Free on-demand video texture analyzer training for all TTC customers

by Texture Technologies on Sep 3, 2013 in Latest-News, Texture-Technologies, Tutorials

TextureChannel.com offers our customers an easily accessible way to maximize their knowledge of the TA.XTPlus and TA.HDPlus Texture Analyzers and the Exponent and Exponent Lite software programs.

TextureChannel.com provides a collection of streaming videos on specific topics that are organized by chapters. The method of learning is ideal for our clients who want to log in to learn...

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Upcoming Events

by Texture Technologies on Sep 2, 2013 in Events, Food, Pharmaceutical, Texture-Technologies

Here are some upcoming and noteworthy events:

AACC International’s Annual Meeting. September 29th-October 2nd, 2013 in Albuquerque, New Mexico. AACCNET.org. Top science and innovations exhibition draws more than 1,000 premier researchers and industry members in cereal grain science. We will have the TA.XTPlus and the Volscan on display at our booth.

...

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New application study compares the New TA-108S-5i Method and the ASTM D882 Method for film testing

by Texture Technologies on Sep 2, 2013 in Adhesive, Application-Studies, Texture-Technologies

We are pleased to announce a new application study that compares the ASTM D882 method and the TA-108S-5i fixture using the TA.XTPlus and Exponent software.

A current standard testing method for films like plastic wraps and adhesive tape backings is the ASTM D882 test. This testing method involves mounting...

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Creating a scientist-chef hybrid at UC Davis

by Texture Technologies on Aug 23, 2013 in Food

The science, food and culinary worlds are now converging as students who want to pursue their passion for science and culinary studies can now do both at innovative programs such as the food science and technology program at the University of California at Davis. Ali Bouzari personifies the scientist-chef hybrid...

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A Visit with Malcolm Bourne

by Texture Technologies on Aug 23, 2013 in Latest-News, Texture-Technologies

Malcolm Bourne and his wife Janice stopped by the TTC booth at the IFT annual meeting in Chicago. Shown in this picture from left to right are Ms. Austin Dilek (Novozymes), Mrs. Janice Bourne, Dr. Malcolm Bourne, Mr. Tom Jondiko (Texas A & M), and Mr. Marc Johnson (President, TTC)...

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New Application Studies Now Available

by Texture Technologies on Aug 22, 2013 in Application-Studies

We have recently completed the following application studies:

  • Film Testing–ASTM D882 vs. TTC’s proprietary film testing method,
  • Chewed and Unchewed Gums,
  • Extruded Cheese Snacks, and
  • Bar Chain Oil Adhesion.

To request any of these application studies or any other, please contact your regional manager or use our application...

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Hands-On Tableting Course September 22-27, 2013

by Texture Technologies on Aug 19, 2013 in Events, Pharmaceutical

The University of Mississippi is offering a Hands-on Tableting course from September 22-27, 2013. The course will cover the use and application of a texture analyzer. To continue the quality, continuity, and value of this extremely successful course which was previously held at the University of Tennessee, Mr. Ed Brunson and Dr....

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NCI Rheology Course Helps Participants Understand Wheat and Flour Quality Testing

by Texture Technologies on Jul 10, 2013 in Events

Northern Crops Institute recently hosted a course titled “The Rheology of Wheat and Flour Quality”.

In this weeklong course, participants learned about all aspects of quality analysis from kernel quality, milling, rheology analysis, and baking evaluation.

The participants had several hands-on opportunities to work with a variety of...

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New Article: Using Acoustics and Force to Measure Bread Crustiness

by Texture Technologies on Jul 1, 2013 in Food

A new article in Bakery and Snack Magazine showcases bakery ingredients manufacturer Zeelandia. Zeelandia’s newly developed bespoke testing method uses acoustics and force to measure crustiness in bread.

Read the full article here:

Listen … Zeelandia uses acoustics to measure bread crustiness

http://www.bakeryandsnacks.com/Processing-Packaging/Listen-Zeelandia-uses-acoustics-to-measure-bread-crustiness

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New food science degree program at SDSU

by Texture Technologies on Jun 14, 2013 in Food, Other

South Dakota State University has recently announced a food science degree program. The program is geared towards preparing students for professional food manufacturing industry jobs or for an advanced degree in Food Science.

The Food Science degree from SDSU prepares students for careers in many positions including:

  • Quality assurance manager
  • ...

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New TA.XTPlus application studies

by Texture Technologies on May 18, 2013 in Application-Studies, Cosmetic, Food

New Batch Testing Software Functionality Further Automates Testing

by Texture Technologies on May 16, 2013 in Latest-News, Texture-Technologies

Batch testing functionality is now available for the TA.XTPlus Texture Analyzer’s Exponent software. The functionality helps further automate the high volume, repetitive testing that the Automated Linear Indexing System (A/LIS) facilitates.

The newly released batch testing functionality offers the following benefits:

  • More time savings. With the ease of automation, operators just...

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TA.XTPlus user honored as one of Mass High Tech’s "2013 Women to Watch"

by Texture Technologies on May 13, 2013 in Latest-News, Pharmaceutical

Wendy Pryce Lewis, Head of R&D and Applications Development at Cabot Aerogels, has been honored as one of the top women to watch in 2013 by TechFlash, a publication of Mass High Tech. Lewis was a TA.XTPlus Texture Analyzer user at Trasform Pharmaceutical and then at Johnson and Johnson. We...

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Texas Monthly: "Why are tortilla chips so damn good?"

by Texture Technologies on May 10, 2013 in Food, Latest-News

The TA.XTPlus Texture Analyzer is featured in a new piece on tortilla chips in Texas Monthly. This humorous but serious look at tortilla research at Texas A&M University highlights the work of Lloyd Rooney and his team. It’s also a great overview of the history of tortilla and the development...

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The Journal of Visualized Experiments (JoVE): Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat (with the TA.XTPlus)

by Texture Technologies on May 2, 2013 in Food, Latest-News, Texture-Technologies

The Journal of Visualized Experiments (JoVE) recently released the following video: “Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat”. This experiment is an excellent peer-reviewed piece by Tom Whitesell(1), Carmen Avilés(2), Jennifer L. Aalhus(1), Chris R. Calkins(3), Ivy L. Larsen(1), Manuel Juárez(1). This video is...

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Enhanced Security Module (ESM) Helps Drug Manufacturers Stay FDA Chapter 21 CFR Part 11 Compliant with audit trails, user level permissions, and more…

by Texture Technologies on Apr 19, 2013 in Latest-News, Texture-Technologies

The Food and Drug Administration requires companies involved with pharmaceutical manufacturing to conform to Chapter 21 Code of Federal Regulations Part 11. These requirements state that electronic audit trails must be kept for all manufacturing or quality control activities.

The TA.XTPlus Texture Analyzer’s Exponent software with add-on module, Enhanced Security Module...

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Meet Texture Technologies this spring at the following events

by Texture Technologies on Mar 13, 2013 in Events, Latest-News, Texture-Technologies

Texture Technologies will exhibit at the following events in 2013:

April 15th: PMCA Annual Production Conference, Hershey, PA http://www.pmca.com/

April 22ndAdhesive and Sealant Council Spring Convention, Atlanta, GA

http://www.ascouncil.org/

May 13-15th: New York Society of Cosmetic Chemists, Edison, NJ

http://www.nyscc.org/

July 13-16: Institute of Food Technologists Food Expo,...

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Spring 2013 Industry Baking Courses and Events

by Texture Technologies on Feb 25, 2013 in Events, Food

There are several technical workshops, conferences, and courses offered this spring from organizations such as AIB International, AACC International, and the Wheat Marketing Center. Also be sure to check our events calendar for a full listing of various industry events.

AACC International Upcoming Events

Milling and...

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CIMMYT aims to develop better seeds and more productive farming methods with new laboratories

by Texture Technologies on Feb 22, 2013 in Food, Latest-News

Congratulations to long-time TA.XTPlus Texture Analyzer users (since 1998), CIMMYT. The International Maize and Wheat Improvement Center (Spanish acronym CIMMYT) has opened a new agricultural research center near Mexico City that will double the center’s capacity.

Mexican business magnate and philanthropist Carlos Slim and his American counterpart, Microsoft founder and philathropist Bill Gates attended...

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New award highlights innovative pharmacy academic's work

by Texture Technologies on Feb 21, 2013 in Pharmaceutical

Pharmacy academic, Dr. Vitaliy Khutoryanskiy, has recently received a medal for his research into how water-soluble polymers behave in solution mixtures.

Dr. Khutoryanskiy is the winner of the 2012 McBain Medal for his work in the field of colloid, polymer and interface science. He is known for his innovative work developing new materials...

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Food Texture Analysis for Space

by Texture Technologies on Feb 13, 2013 in Food

Food technologists working for NASA have unique and interesting challenges to address. This article features Michele Perchonok, NASA’s Advanced Food Technology team lead, and the work that her team does. She and her team research food for long-duration missions to the moon and Mars. They also research how to increase the...

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New Article: The Importance of Texture Measurement

by Texture Technologies on Feb 4, 2013 in Food, Latest-News

Food Product Design Magazine is now featuring an article by our own Marc Johnson on the “Importance of Texture Measurement” which discusses top trends in texture analysis.

http://www.foodproductdesign.com/articles/2013/02/importance-of-texture-measurement.aspx

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Candy Cane Application Study Now Available

by Texture Technologies on Dec 20, 2012 in Application-Studies, Food, Latest-News

This month, our team got into the holiday spirit by doing what you might expect us to do: we purchased six different brands of candy canes and compared their different textural properties using the TA.XTPlus Texture Analyzer. An except from the new application study: “The candy cane is a seasonal holiday candy...

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Measuring tablet swelling

by Texture Technologies on Dec 5, 2012 in Pharmaceutical, Texture-Technologies

When exposed to an aqueous medium, certain tablets swell and rapidly form an interfacial rubbery or gelatinous layer. This layer allows some additional liquid to penetrate the tablet while also acting as a rate controlling layer for active diffusion.

As the outer tablet layer dissolves, a newly exposed layer of...

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Article explains food texture science to high schoolers

by Texture Technologies on Nov 30, 2012 in Food, Other

Stable Micro Systems has developed an interesting piece for the Institute of Food Science and Technology covering simple topics for teaching high school students about food texture.

The article includes the following sections:

  • Why is it important?
  • How do we assess a food’s texture?
  • Sensory evaluation
  • Instrumental analysis
  • Examples of...

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New Automated Linear Indexing System automates high volume, repetitive testing

by Texture Technologies on Nov 25, 2012 in Adhesive, Events, Food, Gel, Latest-News, Pharmaceutical, Texture-Technologies

The new Automated Linear Indexing System (ALIS) from Stable Micro Systems automates the high volume, repetitive testing that many laboratories must conduct. Operators can load multiple samples into the ALIS and leave the ALIS to run the tests. The ALIS integrates seamlessly with a TA.XTPlus Texture Analyzer. Test specimens are typically...

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AAPS meeting roundup of muco-adhesive and bio-adhesive papers plus online resources

by Texture Technologies on Nov 18, 2012 in Adhesive, Gel, Pharmaceutical, Texture-Technologies

At the AAPS’ 2012 Annual Meeting in Chicago, we spent a great deal of time discussing how scientists can use our equipment to measure granule strength, gel beads and microspheres, tablet characteristics, fast disintegration, hydrogels and film characteristics. We also spoke with customers extensively about muco-adhesive and bio-adhesive testing. In those...

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Wheat Belly: The AACCI responds with a scientific analysis

by Texture Technologies on Oct 24, 2012 in Food, Latest-News, Other

A recent book about wheat is continuing to generate a lot of attention and potential confusion with consumers and scientists alike. Released in August 2011, Wheat Belly, by William Davis, MD, has been on Amazon’s top 100 list for the last year.  In interviews with popular consumer publications such as The Atlantic>BodyBuilding.com, and >Women’s World,...

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Pharmaceutical staying power: new article discusses the role of texture

by Texture Technologies on Sep 28, 2012 in Gel, Pharmaceutical

PHARMACEUTICAL STAYING POWER

In a recent edition of Pharma Magazine, Jo Smewing of Stable Micro Systems considers the widespread use of gels in pharmaceutical applications, the challenges that R&D and manufacturing departments need to overcome and the important role that texture plays in determining the suitability of formulations for specific...

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New Paper: A New Perspective on the Mechanical Evaluation of Granular Material

by Texture Technologies on Sep 20, 2012 in Other

A new manuscript was recently accepted for publication in Drug Development and Industrial Pharmacy entitled “A New Perspective on the Mechanical Evaluation of Granular Material”. The manuscript is authored by Steven H. Chan, Steve S. Y. Wang, Chiajen Lai, John Grosso from the Material Science Group in Drug Product Science & Technology at Bristol Myers Squibb Company in New...

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Testing toast crispiness and crunchiness: new application study

by Texture Technologies on Aug 22, 2012 in Application-Studies, Food

A new TA.XTPlus Texture Analyzer application study presents an advancement of the testing method and analysis for toasted products. This new method and analysis is applicable to manufacturers of bread, shelf stable toast, appliances, and even those studying Maillard reaction and how to reduce acrylamide without negatively impacting consumer’s textural evaluations. This method uses the...

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Does a store brand skin cleanser and dry skin cream live up to its claims?

by Texture Technologies on Aug 20, 2012 in Application-Studies, Cosmetic, Texture-Technologies

Our latest TA.XTPlus Texture Analyzer application study comparing CVS brand dry skin cream and cleanser with market leader, Pond’s is now available. CVS claims on its skin cleanser and dry skin cream packaging that its products are comparable to the market leader, Pond’s.

Using the TA.XTPlus Texture Analyzer, we performed four...

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More new application studies available: "Yogurts Tested Three Ways" and "Firmness of Baked Beans"

by Texture Technologies on Aug 16, 2012 in Application-Studies, Food, Texture-Technologies

We’re pleased to announce that we have two new application studies now available.

“Yogurts Tested Three Ways” discusses three methods which precisely quantify yogurt texture using the TA.XTPlus Texture Analyzer. These methods were applied to testing six brands of strawberry yogurt purchased at a local store. The methods involved penetrating the yogurt containers with a TA-2A...

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Short Course: Trends and New Developments in Food Extrusion Technology

by Texture Technologies on Aug 16, 2012 in Events, Food

CIGI, Canadian International Grains Institute, is offering two short courses: “Practical Snack & Foods Extrusion Short Course: Trends and New Developments in Food Extrusion Technology” and “Practical Asian Noodles Short Course”.

The Extrusion Technology Short Course is scheduled for October 29 – 30, 2012.

The Practical Asian Noodles Short Course is scheduled for...

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New crispy cone testing now available

by Texture Technologies on Aug 13, 2012 in Food

Introducing new testing possibilities for ice cream cone manufacturers: the Ice Cream Cone Support Rig. Measuring key textural parameters such as brittleness, toughness and crispiness, the Ice Cream Cone Support Rig reliably informs cone formulation and design, for optimum consumer acceptance and product success.

A cone strength test – using the new support rig on Stable Micro...

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New: Confectionery Products Texture Analysis Application Overview Now Available

by Texture Technologies on Aug 1, 2012 in Food, Latest-News

We’re pleased to offer a new and comprehensive guide to the multiple applications of the TA.XTPlus Texture Analyzer for confectionery products. The guide covers the following topics:

  • Homogenous Semi-Solids (For example: Syrups, Caramel, Fondants and Fillings, Chocolate Spread, Icings, Glazes)
  • Non-Homogenous Semi-Solids (For example: Jams, preserves, jellies)
  • Homogenous Plastic Solids...

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Announcing TextureChannel.com : On Demand Video Training for the TA.XTPlus

by Texture Technologies on Jul 27, 2012 in Latest-News, Texture-Technologies

We are pleased to announce TextureChannel.com as an exciting new training option. For customers who are not able to participate in our live regional training courses we have created an online library of training videos to help maximize their knowledge of the TA.XTPlus Texture Analyzer and Exponent...

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New! Bread tug and lip balm application studies now available.

by Texture Technologies on Jul 12, 2012 in Application-Studies, Cosmetic, Food, Latest-News, Texture-Technologies

We’re pleased to announce two new application studies as part of our vast library of application studies:

The Bread Tug Tests for Extensibility uses the TA.XTPlus Texture Analyzer equipped with the TA-226 Tug Fixture to conduct tests on four different varieties of bread to measure each product’s extensibility and...

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Grain industry trainings from the Canadian International Grains Institute

by Texture Technologies on Jun 28, 2012 in Events, Food

Canadian International Grains Institute (Cigi) is now offering specialized training for individuals involved in the grain business. The Grain Industry Overview Course gives a broad understanding of the domestic and global environment in which the business operates. The course covers the roles and responsibilities of government regulators, industry associations,...

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Warburtons and Stable Micro Systems solve a sticky problem

by Texture Technologies on Jun 8, 2012 in Food, Latest-News, Other

Sticky dough is problematic in bakeries as it causes progressive build-up of dough smears on equipment, necessitating extra cleaning and leading to waste and unplanned stoppages. Previous test methods for quantifying dough stickiness normally required manipulation of the dough sample immediately prior to testing. This, and exposure to drier atmospheres...

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Example: Using D.o.E. for texture analysis experiments

by Texture Technologies on May 25, 2012 in Adhesive, Latest-News

This poster, by Dr. Stuart Porter and Lana Terzian of ISP Pharmaceuticals, provides an excellent example of using design of experiments for texture analysis experiments. This experiment attempts to understand interactions between common film coating ingredients. The coating formulations were evaluated for tensile strength, elasticity, adhesion to tablet surfaces, viscosity...

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Artisan bread baking technology short course offered by the Wheat Marketing Center

by Texture Technologies on May 24, 2012 in Food, Latest-News, Other

The Wheat Marketing Center is now offering an Artisan bread baking technology short course in July. Mr. Tim Healea, Master Baker and owner of Little T American Baker is one of the course instructors. Mr. Healea has been baking professionally in Portland since 1998. In 2002, he was on...

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Mythbusters: Greased Lightning Cheese Cannon

by Texture Technologies on May 17, 2012 in Food, Latest-News

Does cheese make an effective cannonball? Supposedly in 1847, Commodore Coe of the Uruguayan navy was short of ammunition. He improvised and defeated Argentine navy by bombarding them with cannon balls made of Edam cheese. In this episode of Mythbusters, our own Marc Johnson armed with the trusty TA.XTPlus...

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New Patents That Utilize The TA.XTPlus Texture Analyzer

by Texture Technologies on May 16, 2012 in Adhesive, Latest-News, Pharmaceutical, Texture-Technologies

The TA.XTPlus Texture Analyzer is frequently listed in interesting new patents. Here are a few recent pharmaceutical and Adhesives industry patents that may be of interest:

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Syringe Fixture TA-270N Probe Can Accommodate Needles of Any Size or Shape

by Texture Technologies on May 14, 2012 in Latest-News, Pharmaceutical, Texture-Technologies

Syringe Fixture TA-270N

The Syringe Fixture TA-270N in conjunction with the TA.XTPlus Texture Analyzer effectively measures the ease with which materials flow out a syringe and through a needle. That force quantifies how easily the preparation can be administered, impacts patient comfort during injection and affects how the...

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Announcing the AACCI’s Texture Technologies Quality Research Award

by Texture Technologies on May 10, 2012 in Food, Latest-News, Other, Texture-Technologies

New award aims to increase awareness among professors and students of the importance of publishing high quality impactful research in sufficient detail that fellow researchers can replicate and build upon the work.

Established in 2012, the Texture Technologies Quality Research Award is awarded annually to two authors who write and...

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Testing "Al Dente"...new method helps pasta industry test the firmness of irregularly shaped pasta

by Texture Technologies on May 9, 2012 in Food, Latest-News

The TA-93WST Wire Mesh Extrusion Fixture

Many consumers demand a pasta that easily cooks “al dente” which literally translates to “to the tooth” in Italian. The phrase refers to the desired texture of cooked pasta, which should be soft but still slightly firm at the core of the pasta....

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The TA.XTPlus Texture Analyzer helps out in a sticky situation

by Texture Technologies on Apr 12, 2012 in Food, Latest-News

Confectionery manufacturers can now evaluate and improve the functionality of sweet wrappers, thanks to an innovative new test from Texture Technologies.

The TA.XTPlus Texture Analyzer using Texture Technologies’ Release Liner Tack Rig provides an accurate analysis of the difficulty required for consumers to remove confectionery wrapping. The results obtained allow...

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The TA.XTPlus helps raise the bar in chocolate manufacturing

by Texture Technologies on Apr 12, 2012 in Food, Latest-News

A recent study* by the University of Leeds, UK, has, for the first time, used texture analysis to explore the effects of processing conditions on chocolate demolding. The research, which employed Stable Micro Systems’ industry-leading TA.XTPlus Texture Analyzer, will prove an invaluable tool in helping manufacturers optimize their processing conditions and...

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One small step for man, one giant leap for texture analysis

by Texture Technologies on Apr 12, 2012 in Food, Latest-News

NASA is now using the TA.XTPlus Texture Analyzer to improve and advance space food technology.

The Space Food Systems laboratory, located at the Johnson Space Center in Houston, Texas, has enlisted Texture Technologies’ expertise to ensure that astronauts are provided with food with optimal appearance, color, odor,...

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Rapid Disintegration Tablet Rig replicates the in vivo conditions of the human mouth for FMT and OBT testing

by Texture Technologies on Apr 12, 2012 in Cosmetic, Latest-News, Pharmaceutical

The rising popularity of fast dissolving dosage forms can be attributed to convenience and the ease of drug administration they offer. Although particularly applicable to the pediatric and geriatric markets, fast-melting tablets (FMTs) and orally disintegrating tablets (OBTs) are suitable for consumers of all ages. A thorough analysis of disintegration...

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New Powder Flow Analyzer software upgrade makes for quicker and easier testing

by Texture Technologies on Apr 12, 2012 in Adhesive, Cosmetic, Food, Gel, Latest-News, Pharmaceutical

The Powder Flow Analyzer and Exponent software are renowned for their combined multi-functionality and broad application in the pharmaceutical, food and industrial industries. The latest Exponent software upgrade features a highly user-friendly and flexible interface. This includes an option to configure bespoke test protocols, as well as an opportunity...

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Unique New Testing Procedure Improves Shear Testing In Free-Flowing Powders

by Texture Technologies on Apr 12, 2012 in Cosmetic, Latest-News, Pharmaceutical

Global specialty chemicals supplier Evonik-Degussa develops a unique powder testing procedure using Stable Micro Systems’ Powder Flow Fixture for the TA.XTPlus Texture Analyzer.

Evonik-Degussa needed to develop a new and repeatable testing procedure to more accurately gauge the effects of its AEROSIL and SIPERNAT silicas on the caking...

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Gel Mucoadhesion Probe Offers Far More Efficient Method of Testing Mucoadhesion

by Texture Technologies on Apr 12, 2012 in Cosmetic, Gel, Latest-News

One of the most advanced and exciting drug delivery forms, hydrogel matrices are highly effective and increasingly popular. Testing gel mucoadhesion is essential for determining effective dosage forms for mucosal drug delivery. Older means of assessing gel mucoadhesion involved attaching mucin disks to the bottom of a regular cylinder probe...

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New VolScan Profiler helps bakery manufacturers do diligent quality assurance

by Texture Technologies on Jan 4, 2012 in Food, Latest-News

The new VolScan Profiler model is smaller to accommodate small bakery items such as muffins and croissants but flexible enough for large bread loaves.

For bakery manufacturers today, diligent quality assurance is key in guaranteeing product consistency. Product consistency influences consumer purchasing decisions – people will only remain loyal...

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Warner-Bratzler shear blade top in assessing firmness and texture in salmon fillets

by Texture Technologies on Jan 4, 2012 in Food, Latest-News, Texture-Technologies

An independent study published in the Journal of Food Science has recognized the superior performance of Texture Technologies’ Warner-Bratzler shear blade in assessing firmness and texture in salmon fillets.*

The blade, which is used to assess the cutting force, or “bite” of fresh fish, was the most sensitive method...

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