Without a doubt, taste is the most important property of food products. However, it was shown, that other properties, such as melting behavior or texture are essential for the consumer experience. For example, the melting temperature of properly tempered chocolate is close to that of the mouth, allowing the sensation of comforting chocolate cream in the mouth. On the other hand, yogurts made of skimmed milk will have a very light mouthfeel, as the casein structure is not supported by fat globules. The addition of special proteins can improve sensorial properties.
In both cases, the use of Diffusing Wave Spectroscopy (DWS) helps to analyze and improve these properties. DWS is a light scattering method that monitors the motion of particles (droplets, fibers, crystals,…) in the sample, giving rheological and thermal information. Two instruments are using this technology:
1. Rheolaser Master analyzes samples’ texture and gelling properties, such as food gels (yogurt, cheese, etc.).
2. Rheolaser Crystal analyzes the thermal properties, such as the melting of fresh cream and chocolate.
This webinar shows how Rheolaser Master and Rheolaser Crystal can help in the development and processing of food products:
