Low-fat, low-sugar, gluten-free, and plant-based proteins are all trendy products, but Texture, Shelf Life & Stability, and Thermal Behavior must be measured and controlled to ensure high quality products.
Shelf-life determination and stability measurements are crucial when talking about product development and quality control. In order to streamline Food and Beverages products to the market, you will have to endure a long, tedious, and operator-dependent test phase.
Our Turbiscan range saves time, with destabilization detection up to 1,000 times faster compared to visual observation. You will be able to understand the mechanism and rank sample stability with extreme sensibility via the Turbiscan Stability Index (TSI). Your results will be traceable, independent from an operator, and you will have access to outputs 24/7.
The food sector has changed dramatically over recent years and it’s facing numerous challenges. Increased raw material prices, demand for more organic foods, better quality of foods, less processed foods, etc. Texture and rheological behaviors are directly impacted by these challenges. Rheolaser Master offers a highly sensitive method that helps developers choose the right raw materials, additives, and recipes. With six measurement positions to increase productivity, this instrument can be used for process development.
For Food & Beverages, the Rheolaser Crystal will analyze the thermal profile of liquid cream with highly accurate results. This allows qualification of creams for butter recipes. The study of thermal profiles for margarines and butters helps the formulations optimize the process and achieve a better performance.