RSSL offers a broad range of techniques and in-depth expertise when it comes to the physical characterisation of raw materials and finished food products.

We are UKAS accredited for the following tests:-

• Water activity
• Karl Fischer (moisture content)
• Particle size (laser diffraction)
• Thermal analysis via DSC

We use a range of techniques including Scanning Electron Microscopy, X-ray tomography, light and confocal laser scanning microscopy to quantitatively and qualitatively determine the microstructure of food. We can assist in the evaluation of nano-sized particles to aid quality control and development of food products and ingredients.

Raw material characterisation

We can help evaluate novel raw materials for inclusion in your product, compare materials from different suppliers or to expand on the potentially limited data provided in supplier’s certificates of analysis. Additionally, we can assist in troubleshooting the root cause of unexpected behaviour or poor performance of food constituents.

Finished product characterisation

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 individual or suites of complementary analytical tests and provide you with the necessary interpretation to enable you to make key decisions.