Application Studies


The reports listed below are written by the food scientist at Stable Micro Systems. 

All the reports are available as part of the Texture Analysis software package's Help system. If you would like to see any of these application studies and you do not have one of the software packages or your version does not have the required study then e-mail app.support@stablemicrosystems.com and quote the Reference code or download the Help files from this website. Remember to provide your company name and return address or fax details.


Contents

FOOD PRODUCTS

Published papers menu - food

MATERIALS

Published papers menu - materials


Product and Reference Code

Application Area and Study Titles

 
Bakery

Baking Fats

MAR3/FE3

Comparison of spreadability/firmness of two margarine types by ability to extrude through a 3mm hole

FAT1/MEC

Assessment of the work softening of baking fats using the Multiple Extrusion Cell

Biscuits/Cookies

BIS1/P2

Comparison of the hardness and fracturability of shortbread and ginger nut biscuits by penetration with a cylinder probe

BIS2/KB

Hardness measurement of biscuits by cutting

BIS3/KB

Comparison of resistance to cutting of chocolate coated wafer biscuits by a knife blade from two different manufacturing batches

BIS4/3PB

Measurement of the hardness and resistance of cookies to bend or snap

Biscuit Dough

BIS5/P6

Measurement of the hardness of biscuit dough by penetrating with a cylinder probe

Bread Crumbs

BRD1/P35

Firmness measurement of breadcrumbs by compression with a cylinder probe

Bread

BRD2/P36

Determination of bread firmness using the AACC (74-09) Standard method

SLICEDLOAF1/BSR

Comparison of the softness and springiness of two packaged square loaves of bread

BRD3/P36R

Comparison of the resilience and firmness of 4 different sliced loaf bread formulations by penetration

Bread Dough

DOU1/KIE

Extensibility of dough and measure gluten quality

DOU2/DSC

Measurement of dough stickiness

DOU3/P50

Proving force of dough due to yeast performance using a cylinder probe

DOU4/WDSS

Measurement of dough stickiness of large dough pieces using the Warburtons Dough Stickiness System

Breakfast Toaster Pastries

PTY3/KB

Comparison of resistance to cutting of chocolate and strawberry frosted breakfast toaster pastries by a knife blade

Cakes

CAK1/P36R

Measurement of the firmness and springiness of cakes held for three storage times

PAN1/P36R

Determination of softness (firmness) of Panetone and Sponge Cake using the AACC (74-09) Standard method (originally developed for bread firmness)

Croissants

CROI1/KB

Firmness measurement of croissants by cutting

Croutons

CRT1/OTC

Assessment of crunchiness of croutons after holding in boiling water for 3 minutes

Gluten

DOU1/KIE

Extensibility of dough and measure gluten quality

Ice Cream Cones

ICE3/ICC

Comparison of fresh and stale ice cream cones

Muffins

MUF1/P36R

Measurement of the firmness and springiness of muffins

Pancakes

PAN1/TPB

Comparison of biaxial extensibility of two types of pancakes

Panetone

PAN1/P36R

Determination of softness (firmness) of Panetone and Sponge Cake using the AACC (74-09) Standard method (originally developed for bread firmness)

Pastry

PTY1/TPB

Comparison of biaxial extensibility of three types of pastry

Rice Paper

RICEPAPER1/FSR

Measurement of the burst strength of rice paper

Tortillas

TRT1/TG

Comparison of uniaxial extensibility of two brands of wheat flour tortillas

TRT2/TPB

Comparison of biaxial extensibility of two formulations of wheat flour tortillas

AIB STANDARDS

AIBCAKE/P1

AIB Standard Procedure - Effects of Chemical Leavening Agents on Cake Texture

AIBBAGEL/P18

AIB Standard Procedure - Bagel firmness

AIBCAKE2/P1

AIB Standard Procedure - Cake firmness

AIBCINROLLS/P1 

AIB Standard Procedure - Cinnamon Roll firmness

AIBCOOKIES/3PB

AIB Standard Procedure - Cookie hardness

AIBTORTCHIPS/CFS

AIB Standard Procedure - Corn Tortilla Chip Breaking Force

AIBFLOURTORTS/TPB

AIB Standard Procedure - Flour Tortilla Stretchability-Flexibility

AIBBUNS/P1

AIB Standard Procedure - Hamburger Bun firmness

AIBMUFFIN/P18

AIB Standard Procedure - Muffin firmness and elasticity

AIBTOSTSHELLS/3PB

AIB Standard Procedure - Tostada Shell Breaking Force

AIBBREAD/P1

AIB Standard Procedure - White Pan Bread firmness

 
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Cereals

Cereal Bars

CER1/KS5

Comparison of hardness of cereal bars by shearing

CER4/KS5

Comparison of hardness of 'crunchy' vs. 'chewy' cereal bars by shearing

Breakfast Cereal

CER2/OTC

Comparison of hardness and crispness of puffed rice cereal by bulk compression

CER3/OTC

Comparison of 'bowl life' as indicated by the hardness and crispness of 3 types of breakfast cereals after immersion in milk

 
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Confectionery

Aerated Desserts

AED1/BE

To measure the acoustic emissions and textural properties during back extrusion of aerated desserts

Boiled Sweets

BSW1/P2

Measurement of the hardness and fracturability of boiled sweets by penetrating

Breath Strips

BSTRIP/FSR

Comparison of the film burst strength of fresh and 13 day old breath strips

Caramel

CRML-P075S

Comparison of resistance to cutting of chocolate and strawberry frosted breakfast toaster pastries by a knife blade

Chewy Confectionery

BSW2/P6

Measurement of the hardness and stickiness of chewy confectionery by penetration

Chocolate

CHOC1/P2

Comparison of hardness of 4 different sample formulations of chocolate by penetration

Chocolate Filled Caramel

ECL1/P2

Comparison of hardness of 5 different sample formulations by penetration

Chocolate Spread

SPRD2/SR

Comparison of spreadability/firmness of chocolate spread at storage temperatures of 5°C and 20°C

Chewing Gum

GUM1/CKB

Exterior and interior hardness of 3 brands of chewing gum dragees using a craft knife

GUM2/KIE

Comparison of tensile properties of chewing gum strip tested at different temperatures

GUM4/P2

Comparison of the hardness of 2 types of rubber base pellets by penetration with a 2mm cylinder probe

GUM5/P2

Comparison of the hardness of 2 types of chewing gum pellets (with and without coating) by penetration with a 2mm cylinder probe

GUM6/TG

Comparison of uniaxial extensibility of chewing gum bones

GUM7/3PB

Measurement of the hardness and resistance of chewing gum sticks to bend/flex

Fondant

FON1/P4

Comparison of the acceptability (firmness) of four fondant batches by penetration

Gummy Confectionery

SWT1/P35

To investigate the firmness and springiness of gummy confectionery

Halva

HAL1/P1KSS

Measurement of hardness of two types of Halva using a cylinder probe

Jam

JAM1/MPP

Comparison of Firmness of Fruit Preserves/Jams using a Multiple Puncture Probe

Lemon Curd

SPRD3/SR

Comparison of the spreadability/firmness of luxury and economy lemon curd

Marmalade

GEL4/P1R

Measurement of gel strength, rupture force, brittleness/elasticity and adhesiveness of a marmalade formulation

Marzipan

MARZ1/P6

Measurement of the hardness and stickiness of golden marzipan by penetration

Solid Foam Confectionery

AED2/P45

To measure the acoustic emissions and textural properties during compression of solid foam confectionery

Syrup

SYR1/P35

Comparison of surface stickiness and stringiness of syrup, honey and treacle

 
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Dairy

Aerated Desserts

AED1/BE

To measure the acoustic emissions and textural properties during back extrusion of aerated desserts

Butter & Margarine

BUT1/WC

Comparison of cutting force of butter and margarine using the wire cutter

MAR1/P5

Measurement of firmness of margarine

MAR2/45C

Measurement of firmness of margarine ('Traditional' penetrometer test)

MAR3/FE3

Comparison of spreadability/firmness of two margarine types by ability to extrude through a 3mm hole

MAR4/SR

Spreadability/Softness of Margarine

Cheese

CRC1/P5

Comparison of softness of full-fat and low-fat cream cheese

CRC2/45C

Comparison of softness of full-fat and low-fat cream cheese

CHEE2/SR

Spreadability/Softness of cheese spread

CHE3/P1S

Comparison of the firmness and stickiness of two brands of cheese spread triangles

CHEE1/FW

Comparison of hardness and brittleness of four types of hard cheese using the Fracture Wedge Set

CHE4/WC

Measurement of the hardness and resistance of chewing gum sticks to bend/flex

CHE5/P1S

Comparison of the hardness and stickiness of full-cream spread, cream-cheese spread, cheese triangles and processed cheddar cheese

CHEESE3/CE

Assessment of the extensibility (stretch quality) of two types of melted cheese

Crème Fraiche

CREME1/BE

Comparison of consistencies of full-fat, half-fat and organic crème fraiche by back extrusion

Fromage Frais

FROM1/P1R

Comparison of penetration forces and consistency of three brands of fromage frais using a cylinder probe

Ice Cream

ICE1/KB

Comparison of the shearing force of two different brands of ice-cream using a knife blade

ICE1/MPP

Hardness of Ice Cream containing particulates using a Multiple Puncture Probe

Mayonnaise

MAY1/P25

Comparison of penetration forces and consistency of full-fat and low-fat mayonnaise using a cylinder probe

MAY2/BEC

Comparison of consistencies of full-fat and low-fat mayonnaise by back extrusion

Mousse

MOU1/P25

Comparison of penetration forces and consistency of full-fat and low-fat chocolate mousse using a cylinder probe

Yoghurt

YOG1/BEC

Comparison of consistencies of full-fat and low-fat yoghurt by back extrusion

 
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Fish

New Item

Prawns

PRAW1/KS

Measurement of the firmness of prawns

Surimi

SUR1/KB

Comparison of the cutting strength of two different types of surimi using a knife blade

SUR2/P5S

Comparison of the firmness of different types of surimi using a spherical probe

 
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Fruit & Vegetables

Apples

APP1/P75

Measurement of the bruising potential of apples by continual static compression

Beans

BEA1/OTC

Comparison of firmness and total extrusion force of baked bean by bulk compression

Corn

COR1/KS

Comparison of two varieties of canned by shearing

COR2/VB

Firmness of hydrated sweetcorn

Dates

DATE1/ECB

Assessment of the toughness and work of shear of dried pitted dates and fruit bars

Grapes

GRP1/P2

Measurement of skin puncture strength of grapes by penetrating with a 2mm cylinder probe

Jam/Fruit Preserve

JAM1/MPP

Comparison of Firmness of Fruit Preserves/Jams using a Multiple Puncture Probe

GEL4/P1R

Measurement of gel strength, rupture force, brittleness/elasticity and adhesiveness of a marmalade formulation

Nori

NORI1/FSR

Measurement of the burst strength of nori (dried sheet seaweed for sushi)

Olives

OLV1/KS

Measurement of firmness of olives by bulk shearing using a Kramer Shear Cell

Peaches

PCH1/BS

Measurement of the firmness of peaches by shearing

Peas

PEA1/MPT

Measurement of the firmness of peas

PEA3/KS

Comparison of two varieties of canned peas by shearing

Pears

PEAR1/P2

Firmness or 'Bioyield Point' measurement of pears by probing

Peppers

PEPP1/P3

Skin puncture strength of different coloured peppers using a cylinder probe

Potatoes

POT2/KB

Shearing force of potato after different cooking times using a knife blade

POT3/OTC

Comparison of total extrusion force of four potato salad varieties by bulk compression

POT4/OTC

Measurement of firmness and total extrusion force of instant mashed potato by bulk compression

CHIP1/MC

Firmness measurement of Chips/French Fries with multiple chip rig

Raspberries

RSP1/OTC

Comparison of firmness and total extrusion force of fresh and 'quick frozen' Raspberries by bulk compression

Spinach

SPINACH1/FSR

Measurement of the burst strength of spinach leaves

Strawberries

STR1/OTC

Comparison of firmness and total extrusion force of fresh and tinned strawberries by bulk compression

Tofu

TOFU1/BSG

Comparison of the shearing force of four different kinds of tofu using a guillotine blade

Tomatoes

TOM1/KS5

Comparison of firmness of 5 types of diced tomatoes canned in calcium/water using a Kramer Shear cell

 
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Adhesives

Adhesives

ADH1/P4

Hardness and stickiness measurement of adhesive gum by penetrating with a cylinder

ADH2/40C

Hardness and stickiness measurement of adhesive gum by penetrating with a cone

ADH3/P6

Stickiness measurement of adhesive gum with the use of a cylinder probe

ADH4/P25

Comparison of adhesiveness and stringiness measurements of two carpet tile adhesives using a cylinder probe

ADH5/P35

Comparison of extrusion forces of three tubed sealants

ADH8/P1S

Comparison of stickiness properties of standard and extra strong wallpaper pastes with the use of a spherical probe

Adhesive Tapes

AT1/P025

Comparison of adhesiveness of PSA tapes by probing with a ball probe through a multi-hole indexing system

ADHT4/TG

Comparison of peel properties of adhesive tapes using the loop method (according to FINAT test method no. 9 - 'Quick-Stick' tack measurement)

ADH7/P1S

Comparison of adhesive properties of adhesive tapes using a 1 ball probe (Avery Adhesive Test)

AT1/P025

Comparison of adhesiveness of medical adhesive tapes by probing with a spherical probe through a multi-hole indexing system

Medical Adhesive Tape

MAT1/P025

Comparison of adhesiveness of medical adhesive tapes by testing with a ball probe through a multi-hole indexing system

Transdermal Delivery Systems

PCH/P025

An investigation into the adhesiveness of transdermal delivery patches by probing with a ball probe through a holed plate

TRANS1/P1S

Comparison of adhesive properties of transdermal tapes using a 1" ball probe (Avery Adhesive Test)

Adhesive Standard Methods

FINAT1

FINAT test method no. 1 - Peel adhesion 180° at 300mm per minute

FINAT2

FINAT test method no. 2 - Peel adhesion 90° at 300mm per minute

FINAT3

FINAT test method no. 3 - Low speed release force

FINAT5

FINAT test method no. 5 - Resistance to elevated temperatures

FINAT6

FINAT test method no. 6 - Resistance to ultra-violet light

FINAT9

FINAT test method no. 9 - ‘Quick-Stick’ tack measurement

FINAT18

FINAT test method no. 18 - Dynamic shear

FINAT22

FINAT test method no. 22 - Ink Adhesion - advanced

AFERA/5001

AFERA 5001 - International Harmonised Test Method - Self Adhesive Tapes - Measurement of Peel Adhesion from Stainless Steel or from its own Backing (EN 1939: 2003)

AFERA/5004

AFERA 5004 - International Harmonised Test Method - Test Method for Breaking Strength and Elongation of Pressure-Sensitive Tape (EN 14410:2003)

AFERA/4013/TG

AFERA 4013 - Unwind adhesion of adhesive tape at low speed (EN 1944: 1996)

AFERA/4015

AFERA 4015 - Quick stick (EN 1945:1996)

AFERA/5001

ASTM D 330/D 330M - Self adhesive tapes – Measurement of peel adhesion from stainless steel or from its own backing

AFERA/5004

ASTM D 3759M - Breaking strength and elongation of pressure sensitive tape

AFERA/5001

PSTC 101 - International Harmonised Test Method - Self Adhesive Tapes - Measurement of Peel Adhesion from Stainless Steel or from its own Backing (EN 1939: 2003) - corresponding to ASTM D330/D 3330M and AFERA 5001

AFERA/5004

PSTC 31 - International Harmonised Test Method - Breaking strength and elongation of pressure sensitive tape - corresponding to ASTM D 3759M, EN 1940, EN 1941 and AFERA 5004

PSTC/4B

PSTC 4B - Relative Performance of Release Coating

PSTC/8

PSTC 8 - Unwind Force of Pressure Sensitive tape

AFERA/5001

Replacement to EN 1939:2003 is AFERA test method no. 5001 – Self adhesive tapes – Measurement of peel adhesion from stainless steel or from its own backing

AFERA/5004

Replacement to EN 1940:1996 and EN 1941:1996 is AFERA test method no. 5004 – Test Method for Breaking Strength and Elongation of Pressure Sensitive Tape

AFERA/4013/TG

EN 1944:1996 - Self Adhesive Tapes - Measurement of Unwind Adhesion at Low Speed

AFERA/4014/TG

EN 12028:1996 - Self Adhesive Tapes - Measurement of elongation under static load

AFERA/4015

EN 1945:1996 - Self Adhesive Tapes - Measurement of Quick Stick

GL3/P05R

EN ISO 9665: 2000 - Adhesives - Animal Glues - Methods for sampling and testing

 
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Gels & Films

Air Freshener Gels

GEL2/P05R

Determination of gel strength by penetration with a cylinder probe

Breath Strips

BSTRIP/FSR

Comparison of the film burst strength of fresh and 13 day old breath strips

Drug Release Films

DRUGFILMBURST1/FSR

Comparison of the film burst strength of two pharmaceutical drug release films

DRUGFILMRELAX1/FSR

Comparison of the film relaxation properties of two pharmaceutical drug release films

DRUGFILMRES1/FSR

Comparison of the film resilience properties of two pharmaceutical drug release films

Gels

GL1/P05R

Determination of bloom strength as a means of monitoring effects of quality, concentration and processing methods of gelatine (BS757)

GL4/P05

Determination of gel strength (Bloom Value) of gelatin according to the Gelatin Manufacturers Institute of America (GMIA) testing standard

GL5/P05R

Determination of bloom strength of gelatine according to the International Standard (ISO 9665 Adhesives - Animal glues - Methods of sampling and testing.)

GL8/APR

Measurement of the melting temperature of gelatin gel

LEAFGEL1/FSR

Comparison of the burst strength of dry and soaked leaf gelatine

GL3/P05R

Comparison of rupture force and brittleness/elasticity of three gel formulations as a means of monitoring effects of quality, concentration and processing

WPC1/P40

Comparison of firmness of two types of WPC

GL6/P025

Several characterisation methods for assessing gels contained in small vials

GEL3/PK

Measurement of the rupture stress, depression depth at failure and elasticity of an agar gel

Nori

NORI/FSR

Measurement of the burst strength of nori (dried sheet seaweed for sushi)

Pectin

GL3/P05R

Comparison of rupture force and brittleness/elasticity of three gel formulations as a means of monitoring effects of quality, concentration and processing

GL9/APR

Measurement of the setting temperature of pectin gel on cooling

Rice Paper

RICEPAPER1/FSR

Measurement of the burst strength of rice paper

Silicone Gel

GL6/P025

Several characterisation methods for assessing silicone gels

 
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Meat

Chicken

CHIC1/KS

Comparison of shearing force of diced vs. sliced chicken breast

CHIC2/KS

Measurement of the firmness/toughness of chicken nuggets using a 5-bladed Kramer Shear Cell

Ham

HAM1/KS

Comparison of shearing force of canned formed vs. reformed ham using a 5-bladed Kramer Shear Cell

Pate

PAT1/P10

Comparison of firmness of full-fat and reduced-fat pate

Sausages

SAU1/WBB

Cutting force of hot dogs using a Warner-Bratzler Blade

SAU2/WBB

Comparison of cutting force of frankfurters vs. chorizo sausage using a Warner-Bratzler Blade

 
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Pasta & Rice

Gnocchi

GN1/P100

Firmness comparison of two brands of gnocchi by compression

Lasagne

PTA1/3PB

Comparison of breaking stress/strength of 3 types of dry lasagne using a three-point bend test

PTA4/PFS

Comparison of pasta stickiness cooked in hard and soft water

PTA5/NPLT

Assessment of the tensile strength and extensibility of three types of cooked lasagne

Noodles

NOO1/SPR

Comparison of elasticity (or 'tensile strength') of noodles

NOO2/P35

Comparison of hardness and adhesiveness of noodles using a cylinder probe

Pasta Shapes

PAST1/KS

Comparison of firmness of four pasta types

Rice

RIC1/P35

Comparison of hardness and stickiness of four varieties of cooked rice

RIC2/P40

Comparison of the firmness of the rice grains of two types of rice puddings

Spaghetti

PTA2/SFR

Determination of the breaking strength of dry spaghetti using a Spaghetti Flexure Rig

PTA3/LKB

Determination of pasta firmness using the AACC (16-50) Standard method

 
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Petfood

Dehydrated Cat food Pellets

CTF1/P35

Comparison of hardness of pellets by compression

Dog Dentasticks

DENT1/A3PB

Measurement of the hardness and resistance of dog ‘dentastix’ to bend or snap

Wet Cat food

CTF2/OTC

Measurement of extrusion force of cat food as indication of firmness/toughness

 
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Pharmaceuticals

Alginate Raft

ALGRAFT1/ARH

Assessment of the Strength of Alginate Rafts - according to the British Pharmacopoeia

Blister Packaging

PCKG3/BP

To measure the force to eject tablets from their blister packaging

Contact Lens

LENS1/P25

To measure the compression characteristics of a Contact Lens

Dental Abrasive Strips

DENTALSTRIPS1/ATR

Comparison of the abrasive and frictional properties of four dental abrasive strips

Drug Release Films

DRUGFILMBURST1/FSR

Comparison of the film burst strength of two pharmaceutical drug release films

DRUGFILMRELAX1/FSR

Comparison of the film relaxation properties of two pharmaceutical drug release films

DRUGFILMRES1/FSR

Comparison of the film resilience properties of two pharmaceutical drug release films

Gel Capsules

GCP1/P2

Comparison of rupture force and elasticity of four gel capsule types by penetration with a 2mm cylinder probe

GCP2/CLT

Assessment of the tensile strength and extensibility of two types of gelatine capsules

Medical Adhesive Tape

MAT1/P025

Comparison of adhesiveness of medical adhesive tapes by testing with a ball probe through a multi-hole indexing system

Medical Film/Adhesive Dressing Material

FILM1/90PR

To measure the peeling force of a Medical Film or Adhesive Dressing Material from Pig Skin

Mucoadhesives

MUCO1/MUC

Measurement of Mucoadhesion of Tablets, Gels, Powders & Films

Stent

STENT1/P25

Measurement of Crush Resistance of a Vascular Stent

Suppositories

SUPP1/P2N

Comparison of hardness of different formulations of suppositories by penetration with a 2mm Needle probe

Syringe

SYRINGE1/SAE

Assessment of the expellation force of washing-up liquid and water from a 10 ml Luer-Lok Tip syringe

Tablets

TAB1/P25

Failure behaviour of tablets due to diametral compression using a cylinder probe

TAB2/TCA

Measurement of tablet coating adhesion force

BILAYER1/BTS

Comparison of the fracture/separation properties of two sizes of bi-layer tablet

TAB3/TDR

Comparison of disintegration profiles of 4 disintegrating tablet types

Tablet Granules

GRN1/P25

Compressibility of tablet granules using a cylinder probe

Topical Formulations

CRM2/P35

To measure the textural properties of Topical Formulations using double cycle compression

Transdermal Delivery Systems

PCH/P025

An investigation into the adhesiveness of transdermal delivery patches by probing with a ball probe through a holed plate

TRANS1/P1S

Comparison of adhesive properties of transdermal tapes using a 1" ball probe (Avery Adhesive Test)

 
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Snacks

Aerated Desserts

AED1/BE

To measure the acoustic emissions and textural properties during back extrusion of aerated desserts

Crisps & Chips

CSP1/OTC

Comparison of textural qualities of crisp samples by bulk compression using an Ottawa cell

DOR1/CFS

Fracturability of Tortilla Chips

SNK1/KS5

Measure of fracturability of an extruded snack sample using a 5-bladed Kramer shear cell

CHIP1/MC

Firmness measurement of chips/french fries with multiple chip rig

Dips

DIPS1/P25

Comparison of penetration forces and consistency of 3 types of dips using a cylinder probe

DIPS2/P25

Comparison of the penetration forces and consistency of full-fat and low-fat houmous using a cylinder probe

DIPS3/P25

Comparison of the penetration forces and consistency of full-fat and low-fat tzatziki using a cylinder probe

Ice cream Cones

ICE3/ICC

Comparison of fresh and stale ice cream cones

Ketchup

KCH1/BEC

Comparison of consistencies of two brands of tomato ketchup by back extrusion

Nutrition Bars

CHOC2/P4

Resistance of chocolate nutrition bars to penetration at different shelf life stages

Nuts

NUT1/CKB

Exterior and interior hardness of almonds using a craft knife

Pickle

PIC1/KS

Measurement of the firmness of pickle using a 10-bladed Kramer Shear Cell

Pizza

PIZ1/PT

Comparison of tensile toughness of oven baked and microwaved pizzas

Popadoms

POP1/OTC

Comparison of textural qualities of two brands of mini popadom by bulk compression using an Ottawa cell

Prawn Crackers

PRAW2/OTC

Comparison of textural qualities of two brands of prawn cracker by bulk compression using an Ottawa cell

Pretzels

PTZ1/3PB

Measurement of the hardness and fracturability of pretzel sticks

Spreads

SPRD1/SR

Comparison of spreadability/firmness of vegetable extract spread

SPRD2/SR

Comparison of spreadability/firmness of chocolate spread at storage temperatures of 5°C and 20°C

SPRD3/SR

Comparison of spreadability/firmness of luxury and economy Lemon curd

SPRD4/SR

Comparison of spreadability/firmness of peanut butter (smooth)

GEL4/P1R

Measurement of gel strength, rupture force, brittleness/elasticity and adhesiveness of a marmalade formulation

Spreadability/Softness of cheese spread

 
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Cosmetics

Compressed Face Powders

SHAD1/P2

Comparison of hardness or 'cake strength' of two eyeshadows

Lipstick

LIP1/P2N

Comparison of hardness of two different lipstick batches by penetration with a 2mm needle probe - according to ASTM Standard method D 1321-95

LIP2/LC

Comparison of bending force of lipsticks at 2 storage temperatures using a Cantilever Test

LIP3/P2N

Comparison of hardness of two different lipstick batches by penetration with a 2mm needle probe- an adaptation of ASTM Standard method D 1321-95

Moisturising Cream

CRM1/BEC

Comparison of consistencies of three moisturising creams by back extrusion

Topical Formulations

CRM2/P35

To measure the textural properties of Topical Formulations using double cycle compression

 
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Personal Care

Contact Lens

LENS1/P25

To measure the compression characteristics of a Contact Lens

Deodorant

DEO1/P2

Comparison of hardness of two different formulations of deodorants by penetration with a 2mm cylinder probe

Liquid Soap Dispenser

ACT1/HS

Assessment of actuation force of a liquid dispensing container using a hemispherical probe

Petroleum Jelly

PET1/SR

Spreadability/Softness of petroleum jelly stored at 5°C and 25°C

Shampoo

SHA1/BEC

Comparison of consistencies of two shampoos by back extrusion

Soap

SOA1/P2

Comparison of hardness of two different types of soap bars by penetration with a 2mm probe

Toothpaste

TPT1/TER

Comparison of toothpaste firmness / 'force to extrude' of two toothpaste formulations

Wax

WAX1/45C

Comparison of hardness of two wax types by penetration with a cone probe - according to ASTM Standard method D937-92

WAX2/P1S

Comparison of stickiness properties of two types of soft moulding hair wax using a 1" ball probe

WAX3/P1S

Measurement of the stickiness properties of hair removal wax with a spherical probe

 
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Medical devices

New Item

Hypodermic Needles

NEED1/TG

Comparison of sharpness of hypodermic needles by penetration through a rubber stopper

Metered Dose Inhaler

INH1/IS

Assessment of inhaler performance using an inhaler support and a hemispherical probe

Transdermal Delivery Systems

PCH/P025

An investigation into the adhesiveness of transdermal delivery patches by probing with a ball probe through a holed plate

TRANS1/P1S

Comparison of adhesive properties of transdermal tapes using a 1" ball probe (Avery Adhesive Test)

Stent

STENT1/P25

Measurement of Crush Resistance of a Vascular Stent

Syringe

SYRINGE1/SAE

Assessment of the expellation force of washing-up liquid and water from a 10 ml Luer-Lok Tip syringe

 
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Hair

Hair Gel

GEL5/BEC

Comparison of consistencies of two types of hair gel by back extrusion

Hair Mono Filament

HMF1/TG

Comparison of the tensile strength of natural and synthetic hair mono filaments

Hair Tress

HAIR2/HCR

Comparison of the combability of a hair tress treated with different hair products

 
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Materials

Aluminium Foil

FOIL1/FSR

Comparison of the burst strength of standard and extra thick aluminium foil

Blister Packaging

PCKG3/BP

To measure the force to eject tablets from their blister packaging

Bubble Wrap

BUBBLEWRAP1/P35

Comparison of the crush resistance and resilience (recovery) of three types of bubble wrap tested in compression

Gels

GEL2/05R

Determination of gel strength by penetration with a cylinder probe (air freshener gel)

GL6/P025S

Several characterisation methods for assessing silicone gels

Leather

Adhesive Bond Strength (180)

Lastometer or Ball Burst Test

A Test For Bagginess and Computer Lastometer Test

Loop Test for Softness

Tensile Test

Tear Strength Test

Liquid Soap Dispenser

ACT1/HS

Assessment of actuation force of a liquid dispensing container using a hemispherical probe

Packaging Film

PCKG1/FR

Comparison of stiction and friction of two packaging sheet types using a friction rig (based on ASTM D1894)

PCKG2/FR

Comparison of stick-slip and friction of three foam types using a friction rig

Packaging Seals

SEAL1/TG

Measurement of seal strength of ribbed heat-sealed foil packaging

PEEL1/PS

Measurement of peel strength of a container lid seal using a Peel Strength Test Rig

Paper

PAPER1/FSR

Comparison of the burst strength of 80g/m 2 and 100 g/m 2 white printer paper

Polymers

Polymers Tensile Test

Shoe Soles

Nail Penetration Resistance Test

Video Tape

Tensile Test of Video Tape

 
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Powder

Lactose

LAC1/P25

Hardness measurement of lactose agglomerates by compression with a cylinder probe

Powder

POW1/PCR

Assessment of the compaction force/distance required to compress a powder into a tablet of defined thickness

PFA/PCC

Measurement of the caking behaviour of a powder after consolidation

Tablet Granules

GRN1/P25

Compressibility of tablet granules using a cylinder probe

 
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