Stabilizing beverage emulsions is a challenging task due to:
• emulsions can be highly concentrated
• variation in raw material quality
• resistance to dilution
• low viscosity
Emulsion destabilization can also 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 consider the product as poor quality.
Therefore, it is important to understand and enhance the stability of such products, to ensure the best customer perception and the conservation of flavour.
Turbiscan Technology Applications
Formulaction’s popular Turbiscan Technology can be used for a variety of applications, including the following:
• Dairy products – quantifying and detecting characteristic destabilisation of milk-based products, determining droplet size variation, creaming of fat droplets, sedimentation of calcium or chocolate particles.
• Flavour emulsion – the kinetics of coalescing without the necessity to dilute the sample.
• Soft drinks – detection of ring formation, colour change, pulp/sugar/protein sedimentation.
• Desserts – detect destabilisation phenomena of cream, dessert foam, ice cream, etc.
• Raw materials – Rapid monitoring of the efficiency of stabilisers, thickeners, etc.
In addition to these applications, this Turbiscan technology also has the following strengths:
• The shortening of analysis times, which can be up to 200 times faster than a visual test.
• Detect and quantify any type of destabilisation, e.g sedimentation, flocculation, creaming, agglomeration, size variation, etc.).
• Use of the Turbiscan Stability Index (TSI) to enable quick comparisons of different samples, ranking of the samples according to stability. The higher the TSI, the lower the stability.
• No dilution and non-intrusive analysis allows determination of real shelf life.
• A temperature range from 4 °C to 80 °C.
• An objective method with graphical and numerical data.
• Quick screening of formulations.
Formulaction’s Turbiscan Technology has been used in over 1200 publications to date, and over 200 patents across more than 50 countries. Some of these include:
• The Effect of Fat Content on the Creaming of Milk
• Formulation of Chocolate Milk
• Use of the Turbiscan for Measuring Foam Stability Properties of Food Ingredients.
• Particle size and stability of UHT bovine, cereal and grain milks.
• Impact of Weighting Agent and Sucrose on gravitational Separation of beverage Emulsions
• Factors Affecting Initial Retention of Microencapsulated Sunflower Seed Oil/Milk Fat Fraction Blend.
To find out more about the Turbiscan Technology and how it can help your research and development, please call us on: 01442 87677 or email: email@example.com.
We will also be happy to discuss your requirements further and provide 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