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How Do You Evaluate “Flowability”? Buttermilk Ranch vs Blue Cheese
Monday, November 24, 2014
Application Note
Robert G. McGregor Eric Chiang Stephanie Shepard
A common request from food manufacturers is to come up with a faster and more definitive test for flowability of salad dressings. read more
Comparative QC Test Methods for Toothpaste Consistency
Tuesday, September 27, 2016
Application Note
Robert McGregor
Important quantitative data can be obtained in the study of viscosity by measuring the consistency of toothpaste, i.e., thickness, ease of handling and ability to retain position, and observing the ... read more
Taking Thermogravimetric Analysis to a New Level of Performance and Convenience
Tuesday, January 03, 2006
Technical Article
George Dallas
Thermogravimetric analysis (TGA) is an established technique for studying the thermal stability of materials and for determining and understanding their decomposition profiles. read more
A Multifrequency Temperature-Modulated Technique For DSC
Sunday, January 01, 2006
Application Note
Markus Schubnell Christoph Heitz Thomas Hütter Steven Sauerbrunn Juergen E.K. Schawe
In conventional differential scanning calorimetry (DSC), a sample is subjected to a temperature program with a constant heating rate. As a result, the DSC instrument delivers an output signal, which, ... read more
Food Texture Analysis
Saturday, May 01, 2010
Application Note
Richard D. Brown
Texture testing is a well-established technique for evaluating the mechanical and physical properties of raw ingredients, food structure, and designs, and for pre- and post-quality control checks. ... read more
The Double Life of Structured Fluids
Sunday, August 01, 2010
Application Note
Neil Cunningham Bob McGregor
The products we stir, pump, spread, pour, and spray are usually thought of as liquids. Surprisingly, however, it can be demonstrated that they live a quiet double life as liquids when observed,but ... read more