Food and Beverage
The challenge for the food industry is to create healthy products without losing known properties like taste, stability or sensory properties. Beverages are mostly based on emulsions like dairy products or soft drinks. All these products have a short shelf life due to destabilization effects such as creaming, coalescence, flocculation or sedimentation. These effects can be controlled and monitored with multiple light scattering. Raw materials characterisation of powders in food industry can be characterized via parameters like density, particle size distribution or the specific surface area.