Bean paste is a milled bean product containing large sections of the seed coat along with varying sizes of ground cotyledons, the fleshy section of the bean. Particle size of these components has a direct effect on the final product.
Time‐resolved Fluorescence for Monitoring Food Composition
The use of time‐resolved fluorescence has expanded as the relative cost of instrumentation has decreased in recent years. One area where this is especially true is in the food industry, where time‐resolved fluorescence has been applied in the characterization of food stuffs as well as aspects related to food safety and degradation.
An emulsion is droplets of one fluid suspended in another fluid. The stability of an emulsion depends on both the initial size of the droplet and a surfactant which is often added to stabilize the surface of the droplet.
Rapid Extra Virgin Olive Oil Classification and Blend Quantitation
The resurgence of interest in the Mediterranean Diet and its associated health benefits have directed focus on the role that Extra Virgin Olive Oil plays. The increasing awareness is leading to increasing product demand, but also opportunities to compromise quality. Hence the need for rapid analytical methods to perform Quality Analysis of various product samples.
Particle Analysis in Food and Beverage Applications
Many food products exist in particulate form ranging from powders to emulsions, suspensions and pellets. The size distribution of the particulates can affect the taste, appearance, stability, processability, and functionality of the final product. Proper particle characterization of food products requires a range of analytical instrumentation that HORIBA particle technologies have successfully applied into the food industry.
Foods we love rely on flavorings (or flavorants) to enhance their taste. Flavorants can reduce the costs of food processing while allowing a healthier diet. For maximum impact, particle size is important. Chefs and food scientists look beyond the name of the flavor and consider how it behaves during cooking and manufacturing. Much of this depends on particle size.
Size and Shape of Salt using Dynamic Image Analysis
Many salt producing facilities have now switched to dynamic image analysis (the CAMSIZER), which is quicker, more efficient, and provides additional information about the shape of the salt crystals. This application note describes how the CAMSIZER has been successfully used to characterize salt size and shape.
Particle size of cocoa powder used in chocolate affects color and flavor strength. The industry refers to “mouthfeel” as a gauge of acceptability or rejection. If the particles are too large, it will not have a consistent creamy taste. Particle size also affects the level of bitterness when tasted.