Food hydrocolloid batch-to-batch variation (USA)


The challenge in this project was to understand the rheological behavioural differences of various samples of a particular hydrocolloid and relate this behaviour back to processing.


CyberColloids worked closely with the client to evaluate the samples in rheological terms and analyse the material for their counter ion balance.  A relationship was defined between rheology and counter ion balance. The client was able to maximise the rheological characteristics it required with much less batch-to-batch variation.