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

Optical Microfluidic Dynamic viscosity FLUIDICAM Rheo
Crystallisation Melting, Homogeneity RHEOLASER Crystal
TURBISCAN principle Multiple light scattering Long term stability TURBISCAN Lab
Mikro rheology with MS-DWS Rheological properties RHEOLASER Coating
Film formation MS-DWS Drying behaviour RHEOLASER Coating
Laser diffraction (wet or dry) Particle size of powder Bettersizer S3 Plus
Bettersizer S3
Bettersizer 2600
Bettersizer ST
Image analysis Particle shape BeVision D2
Bettersizer S3 Plus
DLS – dynamic light scattering

(Photon correlation)

Particle size in nanometer ranges Nanoptic 90 Plus
Mercury porosimetry Pore analysis (pore volume, pore size distribution, raw density) contract analysis
Gas pycnometriy Density 3P densi 100
Tap volumetry Tap density BeDensi T series
Gas adsorption BET-surface area and pore analysis 3P micro series
3P meso series
3P sync series
3P surface DX


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