Measure carbohydrates or protein transitions, lipids phase diagrams. Identify components of raw and reconstituted food.
If you face issues with the control of food production processes, or food storage properties we have various solutions to help.
Heating of carbohydrates like sugars, starches or gel forming substances means triggering reactions. For instance: water release, melting, decomposition, gelatinization, retrogradation or gel formation. Our DSC solutions provide data to study and maintain control over these reactions.
In the food industry, it is important to test proteins with DSC for their temperature of unfolding, aggregation and of glass transition. Indeed, when transforming, food products may lose their properties and change structure.
Oils, Fat, Lipids
Lipids provide food products with specific texture, flavor release, or ageing resistance. But an uncontrolled change of lipid structure may lead to an undesired change of product quality. DSC is used to detect and understand these structure changes in lipids.
You may use many food processing methods with thermal or pressure treatments. With DSC, calorimetry and microcalorimetry you can measure interesting data for process engineering. It includes heat capacity, heat of freezing, or the influence of pressure on ingredient properties.
Setline DSC / DSC+
Unusually simple, surprisingly powerful DSC solutions.
For Capable Calorimetry.
For Capable Calorimetry, with small samples.
For Capable Calorimetry, from sub-ambient temperatures.
For Superior Sensitivity.
For Superior Sensitivity, up to higher temperatures.
Microcalvet Ultra 4C
For Superior Sensitivity, up to higher temperatures, twin measurements.
Unusually simple, surprisingly powerful TGA solutions
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- Gelatinization of different starches in water by microdsc
- melting of different sugars by dsc
- Determination of the Solid Fat Index (SFI) of Chocolate by DSC
- Freezing of an extract of liquid coffee
- Melting and gelation of kappa carrageenan by microcalvet
- Crystallization of palm oils by dsc
- Melting of different types of chocolates by DSC