Schokolade ist eines der beliebtesten Genussprodukte der Welt. Die Textur bzw. das Mundgefühl von Schokolade ist entscheidend für die Wahrnehmung der Produktqualität. Es ist möglich, die Aspekte des charakteristischen Geschmacks von Schokoladen fein zu steuern. Das Mundgefühl kann durch die Bestimmung des Fließverhaltens – durch Rheologie – charakterisiert werden. Erfahren Sie in unserem Artikel, wie das geht!
Chocolate is one of the world’s favorite snack foods. The texture, or mouthfeel, of chocolate is critical for the consumer perception of product quality. It is possible to finely control the textural aspects of the signature flavor of chocolates. The mouthfeel can be characterized through the determination of flow ‒ by rheology. Learn how to do this in our article!
Traditionally, capillary rheometers have been used to measure the shear viscosity and elasticity of viscous materials at high shear rates. In this article and video, Natalie Rudolph (PhD) explains the working principle, parameters and their relations of the capillary rheometer.
If you missed out on any of our recent rheology webinars, the good news is that you can now watch them all for free!
We discuss how rheology can be used to characterize anti-ageing dermal fillers.
Topical treatments are commonly administered to treat skin conditions or inflammation and irritation. How these are formulated, stored and applied to the skin is very much down to their rheological behavior.
The Kinexus is being used to assist in the development of a new treatment for COVID-19!
Deciding whether to purchase either a viscometer or a rheometer is not always straightforward. This guide will take you through the differences and how a rheometer could be more suited for your needs.