Case study - R&D study of factors influencing the performance of gelling ingredients

Agribusiness

Customer type: Group

Service contact: R&D

The Client wishes to better understand and estimate the factors of variability of the effectiveness of an agent gelling agent used in process. He calls on RHEONIS to study the comparative performance of batches of ingredients, of different types of additives ((xanthan, guar, alginate, pectin, etc.) as well as the influence of different physico-chemical factors.

Formulation and rheometry of a gelling agent

RHEONIS has implemented its technical expertise in rheometry, its scientific expertise in the phenomenon of gelling and its know-how in formulation.

The main stages of the study:

  1. Sourcing of gelling agents
  2. Development of formulation and rheometry protocols
  3. Characterization of the influence of parameters of each batch (concentration, average molar mass, pH, ionic strength, mode of incorporation, etc.)
  4. Comparative study of thickeners
  5. Interpretation and operational recommendations

Intervention System Gauge

Product & Ingredient 80%
Process & Application 40%
Measurement & Instrumentation 80%
Methods for Industry 20%

Gelling agents, sensitive agents sources of variability

This project made it possible to quantify the sensitivity of gelling agents to various influencing factors. The prioritization of the influence of the parameters under controlled conditions made it possible to recommend operational optimizations. The advantages of rheometric techniques make it possible here to set up systematic tests capable of operating a discrimination inaccessible to the usual techniques of Brookfield viscometry or gelometry.

The advantages of our approach for the study of gelling agents and gelled products

Ability to Adapted Discrimination of Influence on Products

Adaptable to any type of additive and any type of matrix

Low material consumption

Effective for surrogate approaches

Operational recommendations

Do you have any questions or would you like to discuss your gelling, gelling or other projects and issues with us? Do not hesitate to leave us a message and your contact details via the chat, the contact form or contact us directly.

Last Updated on February 14, 2022 by Vincent Billot