Case study - R&D study of factors influencing the performance of gelling ingredients
Agribusiness
Customer type: Group
Service contact: R&D
The Customer wishes to better understand and estimate the variability factors in the effectiveness of a gelling agent used in the process. It uses RHEONIS to study the comparative performances of batches of ingredients, different types of additives (xanthan, guar, alginate, pectin, etc.) as well as the influence of different physicochemical factors.
Formulation and rheometry of a gelling agent
RHEONIS has implemented its technical expertise in rheometry, its scientific expertise in the gelation phenomenon and its know-how in formulation.
The main stages of the study:
- Sourcing of gelling agents
- Development of formulation and rheometry protocols
- Characterization of the influence of parameters of each batch (concentration, average molar mass, pH, ionic strength, mode of incorporation, etc.)
- Comparative study of thickeners
- Interpretation and operational recommendations
Intervention System Gauge
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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