Methods: Foam Analysis for Foods

I hope this is helpful for you, if you have any questions on foam analysis within the food industry, or you’d like some training or advice then don’t hesitate to get in touch.

Video Transcript for Foam Analysis:

Hi there I’m Daniel. And I’d like to introduce you to one of the newer pieces of instrumentation we have here in the lab, that’s the Kruss Dynamic foam analyser. It offers a multitude of insights into foam behaviour, and it does that by studying (A) it’s foam height. Now that it can measure its foamability which is the propensity of a substance to foam. Also the foam stability once that substance has foamed, how quickly it drains and how much the height decays.

It also studies its foam structure with this nifty little camera module we’ve got on it. Now that can measure its bubble size and bubble size distribution. By analysing live images, time resolve to see changes in real time.

Here in the lab, I spend a lot of my time discussing the challenges and aspirations that our customers face with regards to the foam analyser. We have seen a lot of interest regarding plant-based milks for barista applications. Dense, stable, uniform foams with a high liquid content appear to be desirable from the consumer perspective.

The foam analyser can provide similar useful data for a range of products including beers, mousses, egg replacements and bakery ingredients.


Contact us for a tour and a chat, or send us your samples for testing.

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Will Flynn, Technical Sales Executive
Image of Daniel Williams, Application Research and Development Specialist
Daniel Williams, Application Research and Development Specialist