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Is my powder sample considered a Nanomaterial?

Based on recommended definition of nanomaterials adopted by the European Commission in 2022 [1], Alfatestlab can provide reliable characterization of your powdered sample, allowing you to answer the question: is it a nanomaterial? The analytical pathway for powders starts

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What about particle shape?

Few months ago, our customer received, as usually, 1 ton of Melamine resin, a thermosetting plastic material used as the main constituent of high-pressure laminates, such as Formica and Arborite, and of laminate flooring, but also as a component in construction materials or in

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We wish you a merry Christmas!

A special holiday greeting from all of us at Alfatestlab! We will remain open during the Christmas season except from December 27th to 30th Shall you need any information, please don’t hesitate to contact us: info@alfatestlab.com

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Alfatestlab services for Home & Personal Care industry

Alfatestlab is equipped with a full range of scientific instruments to analyse and optimize cosmetic formulations, in powder or liquid form, creams, gels, suspensions containing un-dissolved solids, emulsions, etc. for various applications: skin care, hair care, lotions, toothpastes, soaps,

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Characterization of Generic Nasal Spray suspension drugs

We would like to mention here 2 interesting articles from Brandon J.Thomas [1] and Gonçalo Farias [2] published in 2021: both articles are related to nasal suspension sprays and the characterization of particle size of active pharmaceutical ingredients (APIs) using the morphologically-directed Raman

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Particle sizes in my chocolate cake

In the food industry, control of the chemical and physical properties of ingredient is of paramount importance, both to ensure the quality, taste and nutritional characteristics of the finished product and to control the characteristics of the production process.

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Alfatestlab services for Food and Drinks industries

In Alfatestlab we support the food industry since several years in formulation, deformulation and bench-marking projects, trouble shooting and R&D by providing material characterization by innovative analytical techniques. Whether it’s solid, paste, cream, gel, emulsion or simply liquid material, ALFATESTLab can

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Flavour control in food industry

Flavour perception is made up of a combination of smell, taste, and texture. Sensory characteristics of food, in particular the taste and flavour, have a very specific effect on the consumers’ food choice. In many ways the sensory attributes

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High resolution SEM Images

Is my powder sample considered a Nanomaterial?

Based on recommended definition of nanomaterials adopted by the European Commission in 2022 [1], Alfatestlab can provide reliable characterization of your powdered sample, allowing you to answer the question: is

Read More »
Senza categoria

What about particle shape?

Few months ago, our customer received, as usually, 1 ton of Melamine resin, a thermosetting plastic material used as the main constituent of high-pressure laminates, such as Formica and Arborite, and of laminate flooring, but

Read More »
News

We wish you a merry Christmas!

A special holiday greeting from all of us at Alfatestlab! We will remain open during the Christmas season except from December 27th to 30th Shall you need any information, please don’t hesitate

Read More »
Food

Particle sizes in my chocolate cake

In the food industry, control of the chemical and physical properties of ingredient is of paramount importance, both to ensure the quality, taste and nutritional characteristics of the finished product

Read More »
Food

Alfatestlab services for Food and Drinks industries

In Alfatestlab we support the food industry since several years in formulation, deformulation and bench-marking projects, trouble shooting and R&D by providing material characterization by innovative analytical techniques. Whether it’s solid, paste,

Read More »
Food

Flavour control in food industry

Flavour perception is made up of a combination of smell, taste, and texture. Sensory characteristics of food, in particular the taste and flavour, have a very specific effect on the

Read More »