Food & Drink - Physical Properties, Rheology & Technical Problem Solving

The behaviour of food, beverage and pharmaceutical products during manufacturing, from ingredients to finished product, generally depends on the physical properties of the material at each stage of the process and how those properties change according to material composition and process conditions.

Understanding the physical chemistry and material properties involved is very often key to solving technical problems that can appear during manufacturing or during shelf life, so enabling ingredients, formulations, recipes, processes and subsequent storage conditions to be optimised in order to achieve the best final product performance.

Acumentia can provide that depth of science and practical experience applied to traditional as well as innovative processes and products. Acumentia consultants have access to a variety of techniques to measure important physical characteristics such as textural and rheological properties, melting and glass transition temperatures, polymorphism, mesomorphic phase behaviour, specific heat, rates of crystallisation, degrees of crystallinity, molecular weight distribution, water activity, moisture sorption isotherms, surface/interfacial tension, contact angle and pH.

Physical properties are often dependent on internal structures and interactions occurring on a microscopic as well as molecular level and these can be characterised via a range of techniques involving microscopy, particle and droplet size analysis, dispersion and emulsion stability, zeta potential, rheology and other techniques commonly used in colloid science.

Acumentia consultants know when to use appropriate techniques and how to use the results to best effect for our clients.

Ian Smith
(Physical Properties and Colloid Science)

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Chris Lawson
(Carbohydrate Chemistry)

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