Our solutions for material characterization
jun 14 2019
Chemical and physical destabilization of food and beverages is unavoidable, with numerous interrelated factors combining to alter the long-term thermodynamic behavior of food emulsions, suspensions and foams. This can have dramatic implications for product shelf-life, texture and mouthfeel, even flavor.
Therefore, enhancing the stability of colloidal systems used in food goods and beverages is a high priority for conserving product quality over time and ensuring the best customer perception.
may 31 2019
Viscoelasticity refers to the unique deformation characteristics of a material that exhibits both viscosity and elasticity, displaying time-dependent strain to applied forces. Scientific analysis of viscosity is typically concerned with the flow behavior of materials when subjected to mechanical agitation such as torque or pressure over a defined period. This rheological method presents complications for the accurate scientific analysis of complex viscoelastic formulations, as it provides insufficient information about the physiochemical structure of the product.Read more
may 08 2019
There are different instruments that can be used to measure the physical stability of liquid dispersions, but which one to choose? Among all advertised solutions it is hard to make a good decision. A good way is to lead with the most popular choice among scientific community. This can be done by visiting numerous websites and joining scientific communities but also simply by comparing the number of publications that mention the different instruments. A higher number of publications indicates that more scientists use and thus rely on the technology.Read more
jun 13 2019
Centrifugation is a separative technique used in phase separation of dispersions, emulsions, and other formulations across many industry sectors. In some cases, it can be used for accelerated stability analysis because it enables to apply strong gravitational stress on the sample, which results in faster separation.Read more