Research in the food and drinks industry often raises multiple challenges.
For example, stabilising beverage emulsions is often difficult, since they are normally highly concentrated, the quality of their raw materials may vary, and emulsions must resist a high level of dilution, along with low viscosities.
Emulsion destabilization can include size variation, which will affect the taste and the long-term stability (or ‘ring’ formation), as well as particle migration (i.e. sugar, pulp, proteins, etc). These phenomena may lead the consumer to decide the product is of poor quality.
This means that understanding and enhancing the stability of this type of product is very important to ensure the best customer perception and the conservation of product quality over a long period of time.
How can the Turbiscan help with developing better food and beverage products?
In this blog post, we look at how Formulaction’s Turbiscan can assist with a range of applications across the food and beverage industry. These include:
• Dairy products – The Turbiscan allows you to quantify and detect characteristic destabilisations of milk-based products, such as droplet size variation, creaming of fat globules, sedimentation of calcium or chocolate particles.
• Flavour emulsion – the Turbiscan can be used to analyse the kinetics of coalescence and flocculation without diluting the sample.
• Soft drink – the Turbiscan allows the detection of ring formation, colour change, and pulp/sugar/protein migration.
• Desserts – the Turbiscan can detect the destabilisation phenomena of cream, mousses and ice cream.
• Raw materials – the Turbiscan also allows you to monitor the efficiency of stabilisers, thickeners, etc.
What is the Turbiscan Stability Index and how is it used in the Turbiscan technology?
The Turbiscan Stability Index is a one-click feature providing a key number depending on the global stability of the sample.
It is a quick and easy way to characterize the sample stability. The TSI considers any and all destabilizations, and the higher the TSI, the lower the stability.
The TSI is an easy tool to compare and rank all samples in order of stability.
In the example above, only one day is needed to rank four samples, versus almost two months with visual observations to determine the most stable sample.
What are the benefits of using the Turbiscan technology?
By using the Turbiscan for your research and development, you can:
• Shorten analysis time – the Turbiscan is up to 200 times faster than a visual test.
• Detect and quantify any destabilisation, such as sedimentation, flocculation, creaming, agglomeration, and size variation.
• Use the Turbiscan Stability Index (TSI) to quickly compare between different samples.
• Ascertain real shelf-life figures, with a non-intrusive analysis and NO dilution of samples.
• Use temperatures ranging from 4 °C to 80 °C.
• Employ an objective method with graphical and numerical data.
• Perform a quick screening of any new formulation you develop.
The Turbiscan technology from Formulaction has now been used in over 1200 publications worldwide in over 50 countries, as well as in over 200 patents.
Where can I find out more about Turbiscan technology applications?
Further information can be found in the articles and publications below:
• Effect of Fat Content on the Creaming of Milk
• Use of the Turbiscan for Measuring Foam Stability Properties of Food Ingredients Click
• Formulation of Chocolate Milk.
• Particle size and stability of UHT bovine, cereal and grain milks, 2002 (A. Durand, G.V. Franks, R.W.Hosken)
• Impact of Weighting Agent and Sucrose on gravitational Separation of beverage Emulsions, 2000 (R. Chanamai, J. McClements)
• Factors Affecting Initial Retention of Microencapsulated Sunflower Seed Oil/Milk Fat Fraction Blend, 2007 (M. Cerdeira, G.G. Palazolo, R.J. Candal, M.L. Herrera
You can also find out more about the Turbiscan technology at our website.
If you’d like a free, no obligation quote, or would like to discuss your requirements further, please call us on: 01442 876777 or email: firstname.lastname@example.org.
Yoghurt is a popular foodstuff made by the inoculation of milk with bacteria, which, between 42 and 44°C, will grow and reject some lactic acid. This acid is responsible for the coagulation of the casein micelles and the gelation of milk into yoghurt.
The study of this gelation process is usually performed by measuring pH. However, the variation of pH is quite small (from 6.5 to 4.5) and does not provide much information about the actual process involved.
In this blog post, we look at the formation of yoghurt with a Turbiscan LAB, which stores the sample in a thermoregulated area.
This allows the maintenance of the sample at the temperature required for the growth of the bacteria. The analysis below allows a close follow-up, in real time, of the gelation process and can give additional information regarding the measurement of the syneresis of the product and its stability with time.
How was the study carried out?
The yoghurt was made directly in the Turbiscan Lab measurement cells. 20 mL of UHT whole milk was put in the cell and left at 43°C for one hour.
A ferment, containing Lactobacillus Bulgaricus and Streptococcus Thermophilus, was diluted in milk at 25g/L, which was then used to inoculate the pre-heated milk.
The process of gelation of milk into yoghurt was followed for 18 hours, with one scan performed every 10 minutes at 43°C. A measurement of the pH was made in at the same time, to correlate results produced from both techniques.
What were the results of the study?
Gelation of milk giving yoghurt is due to the coagulation of casein micelles, forming a network that results in the solidification of milk. This process is simple to visualise using the Turbiscan LAB and study the evolution of the backscattering level with time.
This means it is possible to calculate the kinetics of flocculation, by following the backscattering level in the middle of the sample (please see Figure 1 below).
We can observe three different regimes:
We see a decrease of the pH due to the growth of the bacteria during the gelation process, which stabilises after 4 hours, and corresponds to the end of the bacteria growth seen on the backscattering profile. However, it is quite difficult to obtain more information on the actual process and its kinetics from the pH curve.
In conclusion, the Turbiscan Lab is the ideal instrument to use if you are working in the dairy industry. It enables to you follow in detail the gelation process that produces yoghurt from milk. The equipment allows you to optimise the process, and can be used for a stability study of the product with time (i.e. phase separation, syneresis, etc.).
To find out more about the Turbiscan Lab and its applications, please call us on: 01442 876777 or email: email@example.com.
We will also be happy to provide you with a free, no obligation quote, and test some samples for you.
What is the Turbiscan Tri Lab?
The Turbiscan TRI-LAB is a multi-sample stability analyser based on Static Multiple Light Scattering (SMLS) technology.
It allows you to carry out fast and reliable shelf-life studies of formulations (e.g. emulsions, suspensions, dispersions, and foams).
You can read more about the SMLS technology at the Formulaction website.
How does the Turbiscan TRI-LAB work?
This popular new instrument operates with three independent measurement positions for rapid and quantified comparisons of dispersion properties.
The stability studies can be carried out at 20 to 60 °C to mimic real-life storage and shelf-life conditions or to accelerate the studies.
The technology guarantees a direct reading of macroscopic and colloidal stability without dilution or mechanical stress.
Discover more about stability and shelf-life determination, and the key benefits of the Turbiscan technology.
What are the main benefits of the Turbiscan TRI-LAB?
Highlights of this useful instrument include:
1. Multisample Stability Analysis - up to three samples can be analysed at the same time, making this a versatile and efficient instrument for comparisons or use across multiple projects.
Formulations and dispersions are analysed without dilution or mechanical stress for real stability measurement.
2. Accelerated Aging Conditions - temperature control from 20° to 60°C offers the possibility to speed up measurement times and observe destabilization in real usage, storage, and shipping conditions.
The Turbiscan technology is up to 200 times faster than that of traditional visual tests.
3. Measurement of stability and size – with the Turbiscan TRI-LAB, you can expect:
4. Turbiscan Stability Index (TSI) – the TSI scale provides a single value to quickly assess and rank formulation stability independent of destabilization mechanism.
With the Turbiscan technology, it is now possible to evaluate sample stability with just one number. You can learn more about the Turbiscan Stability Index and its benefits at the Formulaction website.
The Turbiscan TRI-LAB has become the must-have tool for all formulators, due to:
As the world reference technology for direct physical stability analysis, the Turbiscan TRI-LAB measures up to three samples at a time, in disposable 4 or 20ml glass cells, and at temperature from 20 °C to 60°C.
The stability reading can be done through the dedicated software and it also displays the TSI on the front LCD screen of the TRILAB for a fast overview of the on-going stability measurements.
The TURBISCAN technologies are compliant with International Organization for Standardization guidelines for the characterization of dispersion stability (ISO/TR 13097, ISO/TR 18811) and particle size determination (ISO/TR 13014, ISO/TS 21357).
What industries can the Turbiscan TRI-LAB be used in?
The Turbiscan TRI-LAB can be applied to the following sectors:
Where can I find out more about the Turbiscan TRI-LAB?
For more information, you can view and download the Turbiscan TRI-LAB brochure, or see the technical specifications and watch a demonstration over at the Turbiscan TRI-LAB section of the Formulaction website.
You can also contact us at: firstname.lastname@example.org or call: 01442 876777 to test some samples, or for a free, no obligation quote.
October 2016 Fullbrook Systems Ltd move to new premises in Hemel Hempstead. After being in the same offices for many years the company moved to more suitable premises