Malvern Instruments

Molecular Weight Measurement Systems

Characterisation technologies

Malvern provides materials characterisation and measurement systems for the food processing industry.

Molecular weight measurement systems

Malvern's range of systems solve analytical challenges, and provides data for optimising products and processes, predicting how products will behave and improves productivity.

Sensory quality, shelf-life, process stability and quality control are important, requiring analytical solutions at many stages.

Malvern has systems for rheology, particle size and shape, zeta potential and molecular weight measurement from R&D through formulation to production, quality control and packaging.

Dry food ingredients are often milled to a final size or engineered using processes such as spray drying.

Process particle sizing solutions for optimised milling

Malvern offers laboratory and process particle sizing solutions to optimise milling, including Mastersizer and Insitec.

The company also provides Parsum and Insitec solutions for spray drying and Morphologi G3 for particle shape analysers to examine how particles pack.

Malvern rheometers such as Kinexus are used to examine the rheological behaviour of particles in suspension, to aid formulation of stable products with optimised texture, mouth feel or viscosity.

Gel permeation chromatography is available through Malvern's GPC / SEC, which measures molecular weight and structure of food biopolymers to achieve gelling and thickening performance.

Laser diffraction techniques with Mastersizer and Insitec can avoid over-grinding materials and significant costs.

Rheological instruments for study of additives

Food additives may contain natural or artificial ingredients and include antioxidants, bulking agents, colour, flavour enhancers, emulsifiers, preservatives, stabilisers, thickeners, gelling agents and sweeteners.

Malvern's particle size, zeta potential, imaging and rheological instrumentation are used to study additives and their interaction with food ingredients.

Mastersizer / Zetasizer are ideal for characterising particle size and charge, while Kinexus monitors interactions in food and determines optimal additive concentrations.

In addition, the emulsion stabilisation of flavourings can be improved using Mastersizer, Zetasizer and Kinexus.

Visco-elastic properties for food processing can be customised using Kinexus.

Optimising the formulation of spreads

Spreads and sauces, such as mayonnaise, margarine and ketchup, are generally dispersions of an insoluble solid or liquid phase, most commonly in water.

Both spreads and sauces have complex rheological properties, and contain ingredients that must be formulated to produce a stable product with required sensory and nutritional properties.

Malvern's analytical instruments and application solutions can reduce formulation time, ensure formulation stability and verify product properties.

The instruments also optimise manufacturing conditions, monitor quality, ensure regulatory compliance and benchmark products.

Emulsion-based drink formulations

Formulation of any flavour or colour emulsion can be optimised by modifying at particle size and charge, which influences its appearance and stability in final use.

The structure of foams such as beer heads can be evaluated using rheology.

Mastersizer / Zetasizer and rheometry system Kinexus increase shelf-life through the optimisation of formulations. The instruments also aid understanding about how particle size may change over time, reducing sedimentation or creaming in the product.

Sugar crystals may be an issue in some flavourings and size analysis can detect outsize particles before a problem occurs.

Product consistency, quality control and cost-efficient production of chocolate are important to manufacturers.

Understanding, monitoring and controlling particle size and shape ensure consistent, high-quality production, as well as managing the flow and rheological properties of chocolate.

Malvern's analytical solutions for size, shape and rheology improve the chocolate manufacturing process. The solutions are used to monitor the quality of incoming raw materials, optimise grinding, blending, conching and tempering processes.

The instruments improve product quality and performance, minimise process downtime, increase productivity and yields to ensure brand consistency.

Contact Details

Malvern Instruments
Enigma Business Park
Grovewood Road
Malvern
WR14 1XZ
Worcestershire
United Kingdom
+44 1684 892 456
+44 1684 892 789
helpdesk@malvern.com
portal@malvern.com
www.malvern.com
Malvern Store

Available White Papers

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Harnessing the Power of Rheology 21 July 2017 A modern rotational rheometer allows for the acceleration and enhancement of pharmaceutical product formulations via a range of test methods.

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Analysing Chocolate's Physical and Chemical Interaction in the Mouth 25 May 2017 One of the world's favourite snack foods, chocolate has a specific taste, aroma, and texture that vary according to growing conditions of the product's natural ingredients.

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Effects of Particle Zeta Potential, Shape, and Size on Suspension Rheology 03 April 2017 From foods to ceramics, paints, and adhesives, many products are dispersions or suspensions of particles in a liquid medium.

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Nanoparticle Tracking Analysis-Enabled Nanobubble Characterization and Applications 31 January 2017 The generation, measurement, and applied technologies of so-called nanobubbles or ultra-fine bubbles, with diameter ranging from tens to hundreds of nanometers, are evolving dramatically in recent ye...

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Characterising Casein Micelles and Fat Globules in Milk Using Laser Diffraction 06 January 2017 To improve shelf-life, milk undergoes a homogenisation process, which produces fat globules of a uniform, small size.

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