Food & Beverage
Industries Served - Particle Technology Labs
Bioprocessing in the development or manufacturing of foods affects the micro-structure as well as the chemical and nutritional values of food. Particle size and characterization is essential in this process to obtain desired purity, quality and nutritional properties.
One example of particle characterization in the food industry is its use in chocolate manufacturing. Manufacturers characterize products by what they call “Mouth Feel.” If the particle size of the cocoa used to make the chocolate is too coarse, the product may feel gritty. If it is too fine, the product may feel sticky. Particle size also affects the level of bitterness when tasted.
Milk is a combination of oil and water. Oil and water are not miscible and thus form an emulsion. Particle size analysis can determine the droplet size of the oil emulsion, and zeta potential of the emulsion system can be used to predict stability of the milk on the store shelf. This can indicate the effectiveness of the homogenization process, improve the milk’s consistency and increase shelf-life stability.
After coffee is roasted, it is ground into different size ranges depending on its origin, flavor profile and brewing method. Particle size analysis of the ground coffee is performed for quality control to ensure each cup is consistent.
Examples of food and beverage materials we have analyzed include:
- Additives and flavoring agents
- Colloidal silicon dioxide
- Creamers and powdered flavors
- Diatomaceous earth
- Dietary supplements
- Emulsifiers & preservatives
- Fruit juice
- High fructose corn syrup
- Magnesium stearate
- Natural and artificial sweetners
- Oils and emulsions
- Powdered drinks
- Powdered fruits, vegetables and dairy products
- Sodium nitrate
- Vitamin and supplement additives
This is only a small representation of the material types we have analyzed for the food and beverage industry.
Please contact us with any questions, or click here to fill out a quote request form for all of your particle characterization needs. We look forward to hearing from you.