Particle Analysis of Chocolate

Food

Edible insects have received attention as a possible solution as a supplemental source to reduce food insecurity because of their nutritional benefits such as protein, fat, and minerals. Micro-XRF can be used to understand the elemental distributions in insects non-destructively. In this application note, we carried out elemental map imaging on edible crickets using a HORIBA XGT-9000 X-ray analytical microscope and revealed the rich source of zinc in their jaws.

Temperature management for roasting processes such as tea etc.

Identification and Quantification of Potential Adulterants in Cranberry Fruit Juice Dry Extracts

The Aqualog A-TEEM spectrometer has the capacity to specifically identify and sensitively quantify key adulterants that are most commonly detected in Cranberry dietary supplements, including Pine Bark, Grape Seed and Peanut Skin extracts.

Temperature management for cookies, bread and etc.

Temperature management for sake, miso, soy sauce and etc.

Chili sauces may contain high amount of salts that increase chances of kidney and heart diseases.

Temperature management for candies and etc.

Flour is the product of milled grains. Typically the distribution is wide and the size varies depending on the desired final product.

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.

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.

sodium check 01

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.

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.

This application note introduces foreign matter analysis in food products using the XGT 9000. There are three analyses as follows: Foreign particles on an oily salami, foreign matter inside a laminated ham and sausage, and a fly found in a drink product.

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.

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.

Quality control is an essential part of sugar production. In this study, the LA-960V2’s ability to rapidly analyze particle separation and the particle size of powdered sugar at its de-agglomerated state is demonstrated.

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.

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.

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.

sodium in canned food_01

sodium salt content in food samples_01

pH in pickled fruits Veggies_01

pH Measurement of Sushi Rice_01

pH measurement of meat_01

pH of brine_01

fermented_sausage_appnote_01

Content in Chili Sauce Na-11-01

Salt_Content_in_Chili_Sauce_Salt-22-01

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