Foods

Thermal analysis tests not only the packaging for clarity, printability, strength, etc., but also the food themselves, which include:

  • Oils, fats and spreads
    • Melting behavior
    • Crystallization temperature
    • Polymorphic behavior
    • Oxidation and Oxidative Induction Time
    • Estimation of Solid Fat Index
    • Fingerprinting
    • Emulsion stability
    • Purity
  • Flour and rice starch
    • Retrogradation
    • Gelatinization
    • Glass transition (Tg)
    • Moisture content
    • Inorganic residue
  • Vegetable powders
    • Glass transition (Tg)
    • Moisture content
  • Polysaccharides or gums
    • Crystallization
    • Specific heat Cp
    • Onset temperature of melt
  • Protein
    • Denaturation
    • Aggregation
    • Stiffness

 

Aging Study of Olive OilFood 1