Food and Beverages

Food and Beverage

These days the challenge for the food industry is to create healthy products without losing known properties like taste, stability or sensory properties. The most important parameter for this are rheological characteristics like viscosity and elasticity.In fatty systems crystallisation could play an important role for long-term stability or prevention of bad properties like blooming of chocolate.Beverages are mostly based on emulsions like dairy products or soft drinks. All these products have short shelf life due to destabilisation effects like creaming, coalescence, flocculation or sedimentation. These effects can be controlled and monitored with the TURBISCAN method.Raw materials characterisation of powders in food industry could be controlled via parameters like density, particle size distribution or the specific surface area.

Methods for food and beverage