Many modern food processing techniques and new, alternative ingredients (i.e. plant proteins, resistant starch) require temperatures at or above 100° C, but few rheological devices offer analysis of ingredient and food viscosity at that temperature.
Modern food processing techniques such as pasteurization and sterilization require high temperatures beyond the boiling point of water. Understanding how a food product will behave above 100° C matters when determining best methods and conditions to use in manufacturing.
The Rapid Visco Analyser (RVA) 4800 lets you test food samples in temperatures up to 140° C, and allows researchers, formulators, and manufacturers to better mimic high temperature conditions with the advantage of operating at a small scale.
Researchers can expand their study on difficult-to-cook resistant starch and plant proteins. Food manufacturers can make better informed decisions when optimizing formulation based on ingredient and food viscosity measurements. Ingredient manufacturers can support their claims of process resistance and further expand their product range.
