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Food and Drink
Food and drink industry solutions
Food and drink industry business performance relates closely to product quality and safety. Product development and manufacturing are affected by the behavior and interaction of raw materials and intermediates. Further challenges include sensory quality, shelf life and stability, process stability and quality control.
Malvern systems for rheology, particle size, particle shape, zeta potential, and molecular weight measurement are widely used throughout the food production chain, from R&D through formulation and on to production, quality control and packaging.
Whether you are working with solids, liquids, emulsions or gels, Malvern systems can help:
- Ensure consistency of incoming ingredients
- Rapidly test new formulations
- Support texture understanding and control
- Accelerate innovation and product development
- Predict shelf life
- Streamline quality control
- Optimize milling and granulation operations
- Improve manufacturing processes
- Increase productivity and yields
- Reduce process downtime.
Malvern solutions for Food and Drink
Bohlin Food application book
Compilation of Bohlin application notes for the Food industry
Formulating soup mixtures to resist settling of solid components
The yield stress can be used to calculate whether a sample is likely to settle in-situ, or whether it will be difficult to start pumping or stirring. Good rheological product design will dramatically enhance processing and end use.
Food ingredients - The benefits of analysis using triple detection SEC chromatography
The ability to accurately determine the molecular weight distribution and branching characteristics of complex food ingredients is paramount. The performance, and in some...
Food Products
Particle size and surface charge are of great relevance to researchers within the food industry, due to their influence on product shelf life, aesthetic...
Measurement of dairy and food emulsions using laser diffraction
The particle size of diary and other food emulsions is an important factor in defining both structural and sensory characteristics. Measurements using the Mastersizer 2000...
