Thermal Analysis Applications for the Characterization of Food

Thermal analysis was first used as a standard method for the investigation of polymers, but it is also well proven to benefit testing of food and food ingredients. Processed foods are often subject to heating or cooling during production, making thermal analysis tools essential for obtaining underlying information on the thermal transitions taking place.

Thermal analysis was originally used as a standard technique for the investigation of polymers. Since then, it has become well established as a beneficial tool for testing of food and food ingredients, which are frequently subject to heating or cooling during processing. Techniques and methods are now being developed that are dedicated to the analysis of products such as proteins, carbohydrates, fats, oils and even packaging materials.

Thermal analysis tools are essential for obtaining underlying information on the thermal transitions taking place. This guide was designed specifically to support users working in quality control or R&D environments. It describes how thermal analysis techniques, such as differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA), can be used to investigate important effects – protein denaturation, swelling, crystallization – and the most relevant applications pertinent to the food industry, plus much more. Topics include:

  • What thermal analysis can do for food
  • Thermal analysis techniques
  • Application examples
  • Food regulatory compliance