OzScientific can analyse your products and ingredients for several functional properties that can help in innovation, product development, quality and shelf life analysis
including
- Shelf life analysis of range of food products and ingredients
- Particle size distribution of liquids and emulsions (in water) using Malvern Master Sizer
- Particle size distribution of powders (in isopropanol) using Malvern Master Sizer
- Viscosity and flow properties – using TA Instruments AR-G2 rheometer
- Gelation and gel strength – using oil bath & using TA Instruments AR-G2 rheometer
- Gel Electrophoresis
- Protein separation using HPLC
- Heat stability – using oil bath and TA Instruments AR-G2 rheometer
- Texture Profile Analysis -using TAXT Plus texture analyser
- Physical functional properties in water and model food systems – dispersion, solubility, emulsification, foaming, gelation, heat stability, sedimentation
