The formulation of any flavor or color emulsion can be optimized by looking at the particle size and charge. This will influence its appearance (cloudiness) and its stability in final use. The structure of foams such as beer heads can be evaluated using rheology.
The characterization of emulsion based drinks formulations (cream liqueur, color emulsion, flavor emulsion) can be analyzed to understand, control and optimize;
- Shelf life, it can be increased by optimizing the formulation, and how particle size may change over time, reducing sedimentation or creaming in the product.
- Sugar crystals can be a problem in some flavorings, particle size analysis can spot the outsize particle before they become an issue.
Malvern offers laboratory solutions used in studying the parameters influencing formulation of emulsion based drinks and drink additives.