Products by Brookfield Engineering Laboratories, Inc.

Food and beverage manufacturers run viscosity tests on all kinds of products, ranging from relatively thin water-like juices and soft drinks, to sauces with variable flow behavior, thick creams and ...Read More

Food and beverage manufacturers run viscosity tests on all kinds of products, ranging from relatively thin water-like juices and soft drinks, to sauces with variable flow behavior, thick creams and pasty icings. Measurement of viscosity is necessary for QC purposes, certainly for the final product before shipment to the customer, but also at times in process to make sure that the evolution of the mixture is progressing correctly.

The popular workhorse in most QC labs is the rotational viscometer. (See Figure 1) This instrument can measure a broad viscosity range, depending on choice of spindle and rotational speed. Manufacturers with an array of products find this flexibility helpful, because they can use the same instrument for more than one item. Diligent use of the viscometer ensures that customer acceptance specs will always be satisfied, at least for anticipated flow behavior.

Food manufacturers of powder-based products must consider both weight and volume when packaging their goods. Use of a weight measurement ensures that each package provides the guaranteed portion due ...Read More

Food manufacturers of powder-based products must consider both weight and volume when packaging their goods. Use of a weight measurement ensures that each package provides the guaranteed portion due the customer. Volume of the product during the fill process, however, is oftentimes greater than the perceived amount in the bag once in the customer’s hands. This is due to consolidation of the powder which takes place in the intervening time period.

How do manufacturers know what this shrinkage factor will be? And will it cause a problem for the customer if they think that they are being cheated?

This is the second in a series of articles on gluten-free products. Most authorities agree that the gluten-free market is one of the fastest growing food group segments. While the texture properties, ...Read More

This is the second in a series of articles on gluten-free products. Most authorities agree that the gluten-free market is one of the fastest growing food group segments. While the texture properties, aka mouth-feel, of wheat-based baked products are difficult to mimic without gluten, new product development in this market has made strides recently.

Most gluten-free products are usually made with blends of rice flour and tend to be much more dense and less compressible than wheat flour products. A few months ago we published an investigation of the physical properties of various types of commercially available sliced wheat bread, comparing those properties with one gluten free bread product.