Improve Your Food Powder Characterization with Anton Paar’s New E-Book

Food powder formulation, manufacturing, transport, packing, and storage processes require product consistency and stability to ensure consumer satisfaction and safety.

And that’s where our instruments can help.

At Anton Paar, we have a wide range of analytical instrumentation concentrated on one goal: solving the most complex challenges when it comes to food powders. Whether it’s determining density, particle size, cohesion strength, compressibility, or permeability, our instruments help you create stable, enjoyable foods.

With our new e-book – “The Field Guide to Food Powder Characterization” [HR1] – you can learn how to overcome these challenges, one chapter at a time.

Formulation

• Find formulations that increase product quality and decrease production costs with particle size determination and particle size distribution
• Investigate the crystallinity of sugars to improve texture with X-ray diffraction instruments

Transportation and Powder Flow

• Improve production processes by monitoring changes in powder flow properties
• Determine temperature and humidity-dependent flow properties to optimize transportation, storage, mixing, and other process steps

Packaging and Storage

• Use true density determination to calculate correct package filling volumes
• Find out about powder compressibility with tapped density
• Investigate food powder stability with rapid small-scale oxidation tests

Final Product Analysis and Customer Experience

• Use microwave-assisted acid digestion to prepare samples for heavy metal analysis with mass
• spectrometry
• Measure surface area and pore size determination to learn about solubility and dissolution rates of the powder
• Undertake viscosity tests at different shear rates to improve your food powders’ mouthfeel