Text size: A A

Danisco confectionery has state-of-the-art analytical tools for evaluation of both the ingredients and the confectionery products. We offer technical development, evaluation and analytical determination of chemical components as well as literature and patent search.

Facilities

Danisco's confectionery facilities include:

• skilled research scientists
• analytical equipment
• modern library with on-line search facilities
• trained sensory panels

Our analytical equipment includes:

DSC is used to measure:

• melting range of fat systems
• crystallisation range of fat systems
• polymorphism
• glass transition in e.g. caramel

pNMR is used to measure:

• solid fat content (SFC) in fat compositions
• droplet sizes of water-in-oil emulsions
• droplet sizes of oil-in-water emulsions
• relaxation times and water-binding in gels
• diffusion measurements on foods

microscopy is used to investigate at fat distribution in caramel

particle sizer is used to measure particle size and particle size distribution in chocolate

rheology is used to measure:

• texture changes as a function of temperature e.g. setting pectin
• yield point ex. stabilisation of emulsions and suspensions
• flow properties e.g. mouthfeel, viscosity of chocolate

turbiscan used to measure for example oil migration in chocolate

vapour sorption analyzer is used to:

• test of barrier systems
• adsorption and desorption to surfaces
• permeability
• flexibility
• stability
• adhesiveness

X-ray Diffraction (XRD) is used to determine crystal structure mainly of fat/emulsifiers:

• bloom in chocolate
• polymorphism
• dispersibility
• powder stability - lumping