FOOD TESTING LAB PACKAGE
Develop food formulations and tests faster by combining multiple techniques
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Save time and money by expediting candidate selection

Rheology and DSC measurements deliver insight into the relationship between formulation changes and their effect on product stability, sensory perception, and customer acceptance criteria. Quantifying these properties allows you to build internal metrics, identify key performance criteria for successful products, and filter undesirable products early in the formulation stage.

A few examples of things you’ll be able to do:

  • Correlate effect of composition changes on texture, flexibility, mouthfeel, creaminess, etc.
  • Ensure reduced fat foods look and feel like full-fat variants
  • Pinpoint phase transitions of fats & oils to prevent negative impacts on textural properties of bulk and end products


Measure mouthfeel and characterize behavior in relevant environments with our portfolio of easy-to-use accessories

Our tribology accessory, with easily customizable surfaces, measures the coefficient of friction, which correlates with mouthfeel and tactile perception. This allows you to quickly filter formulation candidates and bring only the best products to expensive sensory panels. Our wide range of environmental systems and accessories allows you to characterize solution stability and material behavior with simulanteous visual techniques (i.e. microscopy, Rheo-Raman, and SALS) or under extreme conditions, such as humidity and pressure environments.


Differential Scanning Calorimeters (DSC) measure temperatures and heat flows associated with thermal transitions in a material. Common usage includes investigation, selection, comparison and end-use performance evaluation of materials in research, quality control and production applications. Properties measured by TA Instruments’ DSC techniques include glass transitions, “cold” crystallization, phase changes, melting, crystallization, product stability, cure / cure kinetics, and oxidative stability.

Temperature Range: -180°C to 725°C

Detectable Information: Glass transitions, melting, crystallization, phase changes, heat capacity, cure kinetics, oxidative induction time

The HR 20 is an exceptional multi-purpose rheometer that can handle everything from cutting-edge research and development laboratories to continuous deployment in production control environments. With optional linear Dynamic Mechanical Analysis and the widest range of easy-to-use accessories, the HR 20 is ready to handle any set of challenges, from complementing shear rheology to testing solids under tension, compression or bending.

Detectable Information: viscosity, yield stress, thixotropy, curing, modulus (G’, G” G*), damping factor (tan delta), glass transitions, sub-ambient transitions, stress relaxation, creep-recovery




Technology

How the HR 20 and DSC 25 Auto together will benefit your lab:



Optimize processing and storage conditions by quantifying key performance metrics

Measuring the viscosity, viscoelastic properties, and thermal behavior of your materials will help deliver insight to answer questions such as: Will my product pour well? What is the drinkability? Will the processing conditions change the crystal structure in our product and inadvertently change the stability or texture? Is there enough elasticity so that the product is stable and does not separate? What is the best container or dispensing mechanism for my product?

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See how the instrument package below will help you develop products at the level of quality consumers expect, from formulation to optimizing storage conditions to perfecting mouthfeel and tactile perception.


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