Molecular Weight Measurement Systems
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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.
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Available White Papers
Harnessing the Power of Rheology A modern rotational rheometer allows for the acceleration and enhancement of pharmaceutical product formulations via a range of test methods.
Key Considerations When Purchasing an Advanced Gel Permeation Chromatography (GPC)/Size Exclusion Chromatography (SEC) System Buying a new piece of laboratory equipment is always a big decision, with thousands of dollars often being invested on relatively little information. Malvern have put together a list of things to consider when buying an advanced gel permeation chromatography (GPC) or size exclusion chromatography (SEC) system.
Characterising Casein Micelles and Fat Globules in Milk Using Laser Diffraction To improve shelf-life, milk undergoes a homogenisation process, which produces fat globules of a uniform, small size.
Chewing the Fat Prof. D. J. McClements of the University of Massachusetts and Dr Steve Carrington of Malvern Instruments describe the process of using rheology to measure changes in food during mastication, comparing the rheological behaviour of low-fat sauces with consumer sensory data for these products.