Food and Beverage manufacturers face a multitude of challenges to deliver products that not only taste good and are safe, but also meet nutritional claims and are durable on the shelf. The stability of these products is essential as it ensures that they retain their intended qualities and appeal throughout their shelf-life. Maintaining an even and consistent mixture is crucial, as any variance can affect the end product's texture, taste, and flavor.
Prioritizing the stabilization of colloidal systems in food items and drinks is essential for preserving the integrity of these products over time, thereby guaranteeing a positive consumer experience. Advances in shelf-life are achieved through the formulation of stable emulsions, the prevention of separation in dairy products, the maintenance of clarity in beverages, the stability of foam in beers and creams, and the reduction of sedimentation in items like chocolate milk and orange juice.
Traditional methods for measuring "Stability," including visual observation, rheological testing, and centrifugation, can be tedious and imprecise, sometimes even altering the sample in a way that doesn't reflect its real end-use. The TURBISCAN technology offers rapid, objective, and quantifiable insights into food and beverage stability.
Topics
Serife Kormaz, TURBISCAN Application Engineer – Microtrac Formulaction
Date: 30. May 2024
04:00 PM – 05:00 PM (CEST)
Language: English