Do You Have A Challenge in Characterizing the Texture of Food Products ? Visit the Education Portal on Food Rheology
June 21, 2020
Rheological analysis of food helps you identify the appropriate texture of your products in order to fulfill customers’ expectations. This involves mouthfeel, also known as “psychorheology”, and drinkability. In this context food rheology helps you create the “feeling” that is expected from your products, for example, a certain creaminess or hardness, juiciness or smoothness, and brittleness or tenderness. This way you make sure that your customers always get products with the unique touch that is typical for your company. Anton Paar’s rheometers and viscometers are the right choice for a great variety of applications in the field of food rheology.
Do you face any problems in the characterization of food products? Visit the Rheology Portal and find your solution!
