Food

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.

The use of the CAMSIZER digital image analysis system is a useful tool to achieve production optimization in sugar manufacturing.

Quality control is an essential part of sugar production. In this work, particle size of crystal sugar and commercial powdered sugar will be discussed.

This study focuses on the critical particle diameter of dry sugar granules as particle diameter is an indicator of: Flowability, Dissolution and mixing, and Powder uniformity.

The particle size distribution of many flavor emulsions has a substantial effect on their performance. Particle size distribution can affect mouth feel, appearance, and emulsion stability.

This application note reviews the important role that particle size plays in the formation of mayonnaise and mayo products and how changes affect the taste and consistency of these alternatives.

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.

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.

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.