Thermal analysis was first used as a standard method for the investigation of polymers. However, it is well proven that it also benefits the testing of food and food ingredients, which are often subject to heating or cooling during their processing. Get insight into the routine practice and benefits of thermal analysis techniques for the characterization of food – be it proteins, carbohydrates, fats, oils or packaging materials.
Thermal analysis tools are essential for obtaining underlying information on the thermal transitions taking place. This guide was designed to support thermal analysis users, working in Quality Control or R&D, with real examples of the most relevant applications pertinent to the food industry. It includes examples for how thermal analysis techniques can be used to investigate important effects such as protein denaturation, swelling, crystallization, and much more.
Learn more about:
- What thermal analysis can do for food
- Thermal analysis techniques
- Application examples
- Food regulatory compliance
- And more