Any question?
Help needed?

Blog

image
03/12/2020 Alfatestlab

Chocolate analytical testing

Chocolate is a complex suspension of non-fat particles (sugar, cocoa, milk powder particles) dispersed in cocoa butter. Particle size, rheology and thermal analysis help controlling texture, flavour and stability propeties of chocolate pro...

image
25/11/2020 Alfatestlab

Flavour control in food industry

How particle size affects flavour of food products? let'shave a look with coffee and milk examples...

image
18/11/2020 Graziella Gariano

Sensory benchmarking of chocolate hazelnut spreads with e-nose

Sensory analysis is an efficient tool to compare competitors’ products to the target leaders’ one in the market, to develop a new product or to improve a current one. In this study, 4 brands of chocolate hazelnut spreads were character...

image
11/11/2020 Alfatestlab

Dissolution rate in food industry

Today let's focus on dissolution, and on the reasons why this property of food materials is so important to characterize...

image
03/11/2020 Luca Moretto

There's always time for a coffee break!

Analysis of coffee particle characteristics, coffee creaming and bulk powder flow properties together with sensory analysis and high resolution SEM images can help you improve your coffee production process.

image
27/10/2020 Alice Brun

Graphene: the thinnest and strongest material ever created!

The unique potential of graphene, offering the theoretical strength of diamond together with the flexibility of plastic, finds application in a wide range of industries: from electronics to drug delivery. Graphene quality varies considerab...