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Chocolate manufacturing is a very tricky process, as the fat structure is complex and difficult to master. Cocoa butter can crystallize in different forms, and only one is of interest for manufacturers: the Beta V form, which not only is metastable, but also gives a shiny aspect, with a good snap and melting near body temperature.
One of the main issues in the chocolate industry is the blooming of the chocolate, which is due to crystal forms evolving towards more stable forms. This recrystallization process fosters oil migration towards the surface, and makes the chocolate bloom (becoming « whiter »).

Rheolaser CRYSTAL enables to assess the risk of chocolate blooming at all stage of the process (tempering, cooling, molding) or even directly at the end of the process line, on the finished product!



  • Assess the risk of blooming depending on tempering ;
  • Assess the risk of blooming depending on molding & cooling ;
  • Optimize a process by monitoring the transition temperature of finished products ;
  • Monitor in real-time the evolution of the chocolate during storage ;
  • Evaluate the compatibility of different fillings and their effect on stability ;

Documentation

Many industries in food & beverage require fat in their products. Not only these compounds will give taste, and nutrition properties to the products, but they will also contribute to the general structure of the end product.
Depending on the composition of the raw materials, the origin, the climate, or the weather, their properties will change, and in particular, their thermal behavior. It is thus of prime importance to be able to characterize the samples before use, or to check their behavior directly in the finished product (blending studies, compatibility between different raw materials, etc…).

Rheolaser CRYSTAL enables to measure directly a raw material or even a finished product without any sampling issues.

  • Assess the quality of a raw material ;
  • Check the compatibility of oils and waxes in a blending ;
  • Determine the impact of fat on melting temperature ;
  • Check the oxidation of a finished fat product during aging ;
  • Optimize the formulation by substituting oil with organogels ;

Documentation

Many industries in home & personal care require fat in their products. Not only these compounds will give good sensorial properties and end-use properties (spreadability, smoothness, etc…), but they will also contribute to the general structure of the end product.
Depending on the composition of the raw materials, the origin, the climate, or the weather, their properties will change, and in particular, their thermal behavior. It is thus of prime importance to be able to characterize the samples before use, or to check their behavior directly in the finished product (blending studies, compatibility between different raw materials, etc…).

Rheolaser CRYSTAL enables to measure directly a raw material or even a finished product without any sampling issues.

  • Check the stability of lipsticks ;
  • Characterize the behavior of creams and ointments ;
  • Determine the thermal stability of any fat-based products (freeze-thaw cycles) ;
  • Study the exudation and crystallization at the surface of lipsticks and deodorants ;
  • Check the compatibility of oils and waxes in a blending ;

Documentation

When it comes to raw materials, especially for natural ones, it is of prime importance to characterize their properties before to use them in a given product or process. Depending on their composition, origin, climate, or weather, their properties will change, and in particular, their thermal behavior.

Rheolaser CRYSTAL allows to work on heterogeneous samples in a representative way, as it works on macroscopic quantities of sample.

  • Adjust properties of a given wax or oil blend ;
  • Replace any fat raw material by an other one ;
  • Check the quality of a batch of raw material ;
  • Optimize an existing formulation by characterizing its thermal behavior ;

Documentation

Thermal analysis

Rheolaser Crystal enables to monitor microstructure evolution depending on temperature in heterogeneous products with an innovative optical method, combining a non-invasive measurement with accurate temperature control and sufficiently large sample volume (0.1 - 5g) to overcome problems of heterogeneities.
This enables to measure finished products, such as food, cosmetics or pharmaceuticals, and identify transition temperatures of proteins, polymers, waxes or any fatty compounds.

Key benefits

  • Monitor any physical phenomenon
  • Non-contact measurement (no denaturation)
  • Any samples form or size

How does it work?

Rheolaser Crystal uses the Diffusing Wave Spectroscopy principle (DWS). Light is scattered by the particles, creating an interference pattern (Speckle Image). The variation of this image is directly related to the motion of the particles: the faster they move, the faster the Speckle Image changes. By a mathematical analysis of this variation, decorrelation functions can be computed and then processed, to obtain a characteristic time τ, as a function of time or temperature.

Values of 1/τ, or Micro-Dynamics (Hz), are then plotted against time or temperature, resulting in characteristic peaks when the product shows a microstructural evolution, such as a phase transition or any other physical event. The signal can then be integrated for an easier visualisation, obtaining the so-called Micro-Dynamics Evolution (%).

Data and key features

> Micro-Dynamics & Micro-Dynamics Evolution

Micro-Dynamics corresponds to the speed of change at the miscrostructure scale in the sample.

When there is a transition (phase transition, such as melting or crystallization, or polymorphic transition, from a crystal form to another), microstructure will move very quickly because of restructuring. This is observed by the apparition of characteristic peaks.

Micro-Dynamics Evolution is the integration of the Micro-Dynamics signal, making it easier to understand and interpret.

> T50 & ∆T, T10 & T90

  • T50 is the average transition temperature (temperature for which half the change happened). 

  • ∆T is the transition range, it represents the "polydispersity" of the microstructure.

  • T10 & T90 are used to define the beginning and ending of the transition phenomena. They correspond to the temperatures for which 10 and 90% of the transition happened.

> Macroscopic samples

Thanks to the innovative measurement principle, it is possible to measure "macroscopic" samples (up to 5g), enabling to measure directly finished products, without any sample preparation or denaturation.

Instrument demonstration

Discover our Range

  • > Rheolaser Crystal

    TAKE A DEEPER LOOK AT YOUR SAMPLES MICROSTRUCTURE

    A brand new instrument dedicated to monitoring phase transitions, crystallization or melting. This innovative concept offers very accurate results, together with the possibility to work directly on macroscopic end-products. 

    Brochure

    Light source 650 nm
    Detection MS-DWS
    Cell Volume 0.1 to 5g
    Simultaneous measurements 1
    Temperature control 4 to 90°C
    l* measurement No