Foods

 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 Oil

Aging Study of Olive Oil

Aging Study of Olive Oil