The formulation of flavour or colour emulsion can be improved by analysing the particle size and charge as this will influence its appearance (cloudiness) and its stability in final use.
The structure of foams such as beer heads can be evaluated using rheology.
Characterisation of emulsion-based drinks formulations such as cream liqueur, colour or flavour emulsion can be analysed to understand, control and optimise:
- Shelf life, which can be increased by improving the formulation, and how particle size may change over time, reducing sedimentation or creaming in the product
- Sugar crystals can be a problem in some flavouring. Particle size analysis can spot the outsize particle before they become an issue
Malvern offers laboratory solutions for the study of parameters that influence the formulation of emulsion-based drinks and drink additives.
