Physical characterization

Physical characterization at NIZO reveals how your product responds to changes during consumption, storage or transport. The techniques listed below in combination with our experience in food physics and colloid science allow us to address product issues in short turnaround times.  

State of the art viscometry (AR-G2)

This can be used for watery liquids (e.g. beverages) to semi-solids (e.g. desserts) to establish their flow behaviour. This is essential for stability as well as for mouth feel.

Deformation measurements (Texture Analyzer, Instron load cell)

This can be used on solid products (e.g. cheese, confectionery, pastry) to establish strength and toughness, but also to assess whether these products will be experienced as chewy, crumbly or rubbery.

Light Scattering

Through Light scattering (Malvern Mastersizer, turbidimetry), emulsions and dispersions can be characterized to reveal product stability and performance. Using the Lumifuge, this can be done in a flow field, resulting in an accelerated shelf life test for physical stability.