Food & Beverage Applications
Characterize Interfaces, Emulsions and Foams in Food & Beverage Formulations
TECLIS Scientific instruments help food and beverage researchers characterize interfacial properties, foamability, foam stability and foam structure to support formulation development, ingredient selection and product optimization.
What Do You Need to Characterize?
Study adsorption, interfacial tension and rheology of proteins, surfactants, lipids and emulsifiers at air–water and oil–water interfaces.
→ Explore TRACKER™
Quantify foam formation, drainage and stability under controlled conditions and compare ingredients or formulations.
→ Explore FOAMSCAN™
Analyze foam structure directly in real food and beverage products without transferring or reconstructing the foam.
→ Explore FOAMSCOPE™
Emulsions
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Microgels at an oil-water interface - Correlation with emulsion properties
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Emulsifying properties and stabilizing effect of plant and milk proteins
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Incorporation of Hibiscus extract microparticles in yogurt
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Probing the rheological properties of PGPR at oil/water interface
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Interface building shell-shell structure
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Sequential adsorption in emulsions stabilized with plant-dairy protein blends
Proteins
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Emulsifying properties of quinoa proteins
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Effect of temperature on ovalbumin-stabilized foams
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Effect of surfactants on the foaming properties of proteins
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Properties of rice protein ingredients
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Effect of long fibrils and peptides on the foaming behavior of soy protein
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Effect of protein-surfactant interaction on the foaming properties of soy solutions
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behavior of plant-dairy protein blends
