Chocolate is a complex suspension of non-fat particles (sugar, cocoa, milk powder particles) dispersed in cocoa butter. Particle size, rheology and thermal analysis help controlling texture, flavour and stability propeties of chocolate pro...
How particle size affects flavour of food products? let'shave a look with coffee and milk examples...
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Sensory analysis is an efficient tool to compare competitors’ products to the target leaders’ one in the market, to develop a new product or to improve a current one. In this study, 4 brands of chocolate hazelnut spreads were character...
Today let's focus on dissolution, and on the reasons why this property of food materials is so important to characterize...
Analysis of coffee particle characteristics, coffee creaming and bulk powder flow properties together with sensory analysis and high resolution SEM images can help you improve your coffee production process.
The unique potential of graphene, offering the theoretical strength of diamond together with the flexibility of plastic, finds application in a wide range of industries: from electronics to drug delivery. Graphene quality varies considerab...
