Beverages

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Milk compounds characterization by optical spectroscopies and laser diffraction
In the food industry, the compounds characterization is a critical step to ensure the quality of the products or to provide information to customers which can be sensitive to allergies. In this application note, we showed how optical spectroscopies and laser diffraction can help for food compounds characterization, especially on a specific product, i.e. milks.
Classification and Phenolics Analysis of Red Wines with A-TEEM Molecular Fingerprinting
Classification and Phenolics Analysis of Red Wines with A-TEEM Molecular Fingerprinting
Aqualog®, an analytical instrument based on the simultaneous measurement of Absorbance, Transmission, Fluorescence Excitation and Emission Matrix (A-TEEM). A-TEEM fingerprints yield qualitative and quantitative composition of key flavor and color determinants in wine and spirits that are not discernible with simple Absorbance or Transmission data analysis.
Milk Homogenization Evaluation by Particle Analysis
Milk is an emulsion that is homogenized to reduce the average particle size, which improve its consistency and extends shelf life. The homogenization process is expensive and careful control of the process can improve quality and consistency and reduce operating costs.
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.
Maximizing Soy Milk Quality Attributes through Particle Size Analysis
In this note, the final result of soy milk processing is evaluated with particle size analysis. Particle size results give a quantitative measure of the soy milk that can be used to ensure consistent production and product quality.
Measurement of Calcium in Milk and Milk Beverages
calcium in milk_01
It is often necessary to determine the calcium content of milk and milk beverages. This may be done by atomic absorption spectroscopy (AA) or inductively coupled plasma atomic emission spectroscopy (ICP). Alternatively, by ionizing protein-bound calcium using an acidizing pretreatment, the LAQUAtwin Ca2+ can be used to measure the total amount of calcium easily.
Particle Characterization of Coffee
The HORIBA LA-960 laser diffraction particle size analyzer can cover all sizes of coffee grounds. Using laser diffraction leads to significant time and labor savings in addition to a more objective, reliable, and robust measurement.
Spectroscopic Analysis of Red Wines with Aqualog
Spectroscopic Analysis of Red Wines with Aqualog
HORIBA’s Aqualog is uniquely equipped with patented simultaneous Absorbance spectral and fluorescence excitation-emission matrix (EEM) technology which provides rapid access to a wide range of parameters important to commercial wine processing and quality characterization.

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LAQUA PH1500
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