courtesy of DataPhysics
Foodstuffs are often mixtures of different ingredients and are therefore liable to separate. It is important to quantify these separation processes to optimise food product formulations. The MultiScan MS 20 dispersion stability analysis system, developed by DataPhysics Instruments, can reliably and efficiently analyse food dispersions regarding their destabilisation and aging. The following use case evaluates five milk substitutes and compares the occurring destabilisation mechanisms.
Many food products, such as milk products and mayonnaise, are complex multicomponent mixtures. In their production, a homogeneous composition with good flavour, texture, and nutritional value is desired. Separation processes in these mixtures can strongly influence their taste and mouthfeel. Assuring longterm homogeneity and thus a long shelf life for such products requires thorough optimisation during the formulation of the mixtures.
The type and concentration of the formulation’s ingredients, its processing temperature, рН, and viscosity are crucial parameters determining its separation behaviour. Therefore, understanding the stability of food dispersions is important for research and development departments in the food industry. […]
This article was published in the trade magazine food Marketing & Technology, 5/22, pages 6-9. © Dr. Harnisch Verlag.