Our ingredients are tested to perform a broad range of functions in a diversity of food products. Methods of analysing functional and nutritional properties are listed below. In-house development of processing and analytical techniques is required to ensure the final products meet all specifications. We test functionality and nutrition using the methods below.
Functional properties: gel formation, foam, viscosity, emulsions, mouthfeel, ice cream meltdown, etc.
Particle size distribution (0.01-2000µm), agglomeration:
- Laser light diffraction (Malvern), sieves and microscopes
Shape, fat distribution, including air:
- Microscopy (light, stereo, confocal laser scanning) and image analysis
Glass transitions (Tg), crystallinity, hydroscopy:
- Differential scanning calorimetry (DSC)
Rapid methods for determining production composition and functionality on- and at-line
- Near-infrared spectroscopy in reflection and transmission (NIR/NIT)
- Fourier transform infrared spectroscopy (FTIR)
- Fluorescence spectroscopy
Multivariate data analysis for finding relevant information in large datamatrices collected with spectroscopic instruments.
We test infant, clinical and sports nutrition as well as functional foods for the following:
- Gut-promoting activity
- Immune stimulation
- Growth and cognitive effects
- Muscle waste reduction and recovery
- Bacteria inhibition via in vitro and in vivo testing
- Capillary electrophoresis (CE), high-performance liquid chromatography (HPLC), high-performance liquid chromatography-mass spectroscopy (HPLC-MS) etc.
Characterisation of hydrolysed proteins:
- Intact casein and whey proteins (CE)
- Peptide profiles (HPLC)
- Amino acid analysis
- GPC, quality control of hydrolysed milk protein
- Process-induced changes in whey proteins
- Modified forms of whey proteins (HPLC-MS)
- Protein surface hydrophobicity, fluorogenic behaviour, free thiols etc.
- Enzyme-linked immuno-sorbent assay (ELISA)
- Western blotting