Material Characterization for Food

Solve Food Quality, Stability and Process Challenges with Reliable Material Data

NETZSCH helps food and beverage teams characterize material behavior for formulation, process development, quality control and shelf-life investigations.

Talk to our experts to identify the right analytical method and instrument for your food application.

Food ingredients and laboratory equipment for thermal analysis and rheology

Talk to a Food Analysis Specialist

Discuss your formulation, ingredient, process or testing challenge with our team.

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Find the Right Characterization Approach for Your Food Application

The suitable method depends on the food matrix, the property to be measured and your laboratory workflow. Our specialists help identify an appropriate approach.

Differential Scanning Calorimetry (DSC)

Measure melting, crystallization, glass transition and thermal transitions in fats, oils, sugars, chocolate, dairy products and other food ingredients. DSC data supports formulation comparison, tempering studies and process-window definition.

Thermogravimetric Analysis (TGA/STA)

Track mass change during controlled heating to investigate moisture, volatile components, ash content and thermal or oxidative stability. Coupled TGA-FT-IR, TGA-MS or TGA-GC-MS can support the identification of evolved gases.

Rheology and Dynamic Mechanical Analysis

Characterize viscosity, yield stress, viscoelastic behavior, gelation and flow under relevant shear conditions. Rheology and DMA help assess texture, structure development, handling and consistency of liquids, semi-solids and structured food systems.

Food analysis laboratory supporting formulation and quality control

Discuss Your Food Application with an Expert

Discuss your formulation, ingredient, process or testing challenge with our team.

Contact NETZSCH Sales

When Food Performance Matters, the Right Data Supports Better Decisions

Food products must deliver consistent quality throughout processing, storage and use. Whether you are developing a new formulation, investigating a texture or stability change, or establishing a quality-control workflow, meaningful characterization data supports informed decisions across R&D, quality assurance and process development.

Understand thermal behavior
Evaluate melting, CrystallizationCrystallization is the physical process of hardening during the formation and growth of crystals. During this process, heat of crystallization is released.crystallization, gelatinization, Glass Transition TemperatureThe glass transition is one of the most important properties of amorphous and semi-crystalline materials, e.g., inorganic glasses, amorphous metals, polymers, pharmaceuticals and food ingredients, etc., and describes the temperature region where the mechanical properties of the materials change from hard and brittle to more soft, deformable or rubbery.glass transition, moisture loss, Decomposition reactionA decomposition reaction is a thermally induced reaction of a chemical compound forming solid and/or gaseous products. decomposition and Thermal StabilityA material is thermally stable if it does not decompose under the influence of temperature. One way to determine the thermal stability of a substance is to use a TGA (thermogravimetric analyzer). thermal stability in ingredients and finished food products.
Support formulation and process development
Compare formulations, assess thermal and mechanical process windows, and measure flow, texture and structure development under application-relevant conditions.
Investigate changes during storage and processing
Examine how temperature, time, humidity, atmosphere or mechanical loading can affect food consistency, CrystallizationCrystallization is the physical process of hardening during the formation and growth of crystals. During this process, heat of crystallization is released.crystallization behavior, moisture content and shelf-life stability.

Talk to a Food Analysis Specialist

Tell us about your food material, formulation, process or testing objective. A NETZSCH representative will contact you to discuss suitable next steps.
 

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Explore the Ebook “Decoding Food Properties: Thermoanalytical and Rheological Insights”

Discover how thermal analysis and rheology reveal the physical properties and behavior of food systems. This publication introduces DSC, TGA, evolved gas analysis, DMA, rotational and capillary rheometry, and kinetic analysis with Kinetics neo software. Practical food applications illustrate CrystallizationCrystallization is the physical process of hardening during the formation and growth of crystals. During this process, heat of crystallization is released.crystallization and PolymorphismPolymorphism is the ability of a solid material to form different crystalline structures (synonyms:  forms, modifications).polymorphism, starch gelatinization in baked goods and sauces, the stability of salad dressings containing herbs, and the flow and mouthfeel of creams, beverages, and emulsions.

Learn how these methods support food science, quality assurance, product development, and sensory research - helping professionals characterize food properties and make informed formulation and quality decisions.

Food ingredients and laboratory equipment for thermal analysis and rheology

Talk to a Food Analysis Specialist

Discuss your formulation, ingredient, process or testing challenge with our team.

Contact NETZSCH Sales

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