RSSL can help with product development and reformulation, investigating the root cause of product issues, and developing analytical methods to measure the quality, consistency and stability of new products.

We use a range of physical analysis techniques to characterise the material properties and microstructure of food

Our Capabilities in Food Structural and Physical Characterisation

Click image to enlarge

Download the food structural and physical characterisation road map

Ingredient Characterisation

We can evaluate novel raw materials by comparing samples from different suppliers and expand on limited data provided in supplier’s certificates of analysis. Additionally, RSSL can assist with screening the physical properties of early stage prototypes, characterising dispersion, stability, viscosity and microstructure.

Process Troubleshooting

Unexpected behaviour or poor performance can often be attributed to physical properties of the ingredients, their interactions and/or effects of process variables such as shear or temperature. We can help to reveal the root cause using our suite of structural characterisation services and applied scientific expertise.

Finished Product Quality

The delivery of high quality, stable products to the consumer is crucial to any business. We can support your product development and quality assurance activities by applying a wide range of analytical tests and provide the necessary interpretation to enable you to make key decisions that impact quality..