By Emma Foster on Thu 24 March 2022

In this article we outline the uses of the formula while also providing details on how the testing of the formula was carried out to ensure the highest possible quality of the product.

By Emma Foster on Tue 21 December 2021

Consumers judge pharmaceutical products to some extent on how the item feels to the touch. This property can be described by the term “Texture” which is a mix of related, multi-dimensional attributes. Find out how a texture analyzer can be used for these pharmaceutical products.

By Emma Foster on Wed 17 November 2021

By Emma Foster on Thu 28 October 2021

To evaluate food materials in the mixing process we use viscosity testing. The objective is to understand how the viscosity varies as the mixing process advances. This can have an impact on the type of mixing blades used and the power consumption. Find out more about the different types of guard legs to use on your processes.

By Emma Foster on Wed 26 August 2020

There are different forms of yoghurt available on the market such as stirred, set frozen and liquid yoghurt. Processing variables in the manufacturing of yoghurt controls its textural properties. This article will focus on evaluating the firmness and consistency of the yoghurt using the CTX penetration test.