Stable Micro Systems is the global leader in physical testing of foods, pharmaceutical and personal care/cosmetic products.
United Kingdom
Joined September 2009
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Why does a salt shaker pour well on a dry day, then clump in humidity? Moisture changes powder flow. A Powder Flow Analyser helps measure flowability across humidity and consolidation conditions before it becomes a problem. bit.ly/4rQi9Bd
ALT Salt spilled from salt shaker
Discover how an Automated Linear Indexing System can help guarantee the desired physical properties, consistent quality and consumer success: bit.ly/3TohS8L
ALT Stable Micro Systems additional measurement brochure on the Automated Linear Indexing System
Already own a Stable Micro Systems Texture Analyser? Add powder flow testing with the Powder Flow Analyser attachment. Same software, same operator, six core tests in minutes. See it in action: bit.ly/4yk0sgM
ALT Powder Flow Analyser attached to a Texture Analyser
Patents can strengthen food claim substantiation by providing robust evidence of texture performance, product differentiation and compliance support. Discover how texture analysis underpins defensible innovation in food development. #Patents bit.ly/4xRMfGu
ALT Compression test on marshmallow using Cylinder Probe
Next month we’ll be exhibiting at SCS Formulate in Coventry, UK (bit.ly/3L8PJSh), discussing the application of a Texture Analyser for cosmetic, skincare and personal care products. Meet us there to explore testing challenges with confidence.
ALT SCS Formulate logo
Next week our Texture Experts are at Foodtech Processing and Packaging in Herning, Denmark, discussing and demonstrating applications and solutions for physical property assessment and texture analysis. Find out more: bit.ly/3CdS1sD
ALT Foodtech logo
CBD-based edible coatings may help strawberries stay fresher for longer. Researchers at the Universidad de Córdoba found reduced decay and weight loss, with firmness maintained for up to six days under refrigeration. Read more: cetjournal.it/cet/26/124/050…
ALT Deep red, ripe strawberries
Ever opened icing sugar to find a solid lump? That’s caking: when powders bond under moisture or pressure and stop flowing. Our Powder Flow Analyser recreates it so you can fix it before customers do. See how caking is measured: bit.ly/4rLUVgf
1” Ø Spherical Probe for Texture Analysers measures a wide range of texture and physical properties. See it in action, explore applications and learn how it works: bit.ly/4ynY7Bl
Could science give us jam without the sugar and with added protein? Researchers at Silpakorn University developed whey protein hydrogels for a sugar-free rose jam with jam-like texture and spreadability. Read more: doi.org/10.1051/bioconf/2026…
ALT Open jar of strawberry jam