Using Rheometers to Enhance Brand Identity of Salad Dressing
Higher value dressings are investing in tests that verify differences in flow behavior
Determining Moisture Content
A comparison of different thermogravimetric methods that follow the principle of differential weighing
Fundamentals of Viscosity in Quality Control
Viscometers are essential tools for obtaining rheological measurements
Judging the ‘Freshness’ of Bread
Applying custom enzyme, emulsifier, and softener solutions in baked goods can help provide longer-lasting softness, consistent crumb structure, and improved resilience
Scientific Findings: Freeze-Thaw Stability of Emulsion Based Foods
Factors Influencing the Freeze-Thaw Stability of Emulsion Based Foods Many of the sauces used in frozen meals are oil-in-water emulsions that consist of fat droplets dispersed within an aqueous medium. This type of emulsion must remain physically and chemically stable throughout processing, freezing, storage, and defrosting conditions. Knowledge of the fundamental physicochemical mechanisms responsible for… [Read More]