Physical and Structural Properties

Our team of scientists offer a broad range of analytical techniques and expertise to characterise the physical and structural features of food products and raw materials.

Characterising Physical and Structural Features of Food

Understanding the physical and structural properties of your raw materials and finished food products is crucial for food product development and method development, stability testing, routine analysis and troubleshooting. We have the capabilities to perform structural and physical properties analysis. This type of analysis is necessary not just for optimising quality and performance, but to assess how substances are likely to behave during processing and storage.

We have food analysis teams that work together in order to provide the best scientific cross-functional and multidisciplinary service, whatever your requirements.

Our food analysis capabilities include moisture content, density, thermal properties, dynamic vapour sorption, viscosity, solid fat content, particle size analysis as well as texture analysis, rheological testing. We characterise and compare samples in order to optimise your product and identify issues. Analysis is detailed, wide-ranging and tailored to your requirements; texture analysis, for example, can determine hardness, crunchiness and adhesion, to name just a few parameters. Using Brookfield Powder Flow instrumentation, assistance can also be provided with the design and re-design of production line pipework and hoppers.

We are UKAS accredited for water activity testing, particle size analysis (laser diffraction), and moisture by Karl Fischer, and can test to UKAS requirements where necessary.

Techniques we use include:-

  • Karl Fischer
  • Differential Scanning Calorimetry (DSC)
  • Thermogravimetric Analysis (TGA)
  • U-Tube/Brookfield Viscometers
  • Dynamic Vapour Sorption (DVS)
  • LUMiSizer
  • Brookfield Powder Flow instrumentation
  • Low Resolution NMR
  • Laser Diffraction (Malvern Mastersizer 2000 & 3000 and Malvern Zetasizer Nano ZSP)
  • Malvern Morphologi G3
  • Field Emission Scanning Electron Microscopy (FESEM)
  • Confocal Microscopy and Profilometry
  • Micro-CT Scanning (X-ray Tomography)
  • Image Analysis

Physical properties we characterise are:-

  • Droplet/particle size and size distribution
  • Viscosity
  • Viscoelasticity
  • Thixtropy
  • Stress relaxation/growth
  • Yield stress/strain
  • Melting point
  • Degree of crystallinity
  • Glass transition temperature
  • Specific heat capacity
  • Moisture content
  • Water activity/equilibrium relative humidity
  • Density
  • Solid fat content


More Resources

Specialist Scientific Services - RSSL Brochure
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Structural Investigation of Food - White Paper
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Food Contamination Under the Microscope - Video
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Contact

For any questions regarding our services, getting a proposal or submitting samples, please contact the team on:

t: +44 (0)118 918 4076
e: enquiries@rssl.com

   

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