Food & Drink
Emulsions of fat or oil and water, such as milk or mayonnaise for example, are a fixed part of our diet. Natural or synthetic surfactants are used as emulsifiers in order to form and stabilize emulsions. Our tensiometers assist you in the development and optimum use of emulsifiers.
The nature of foams is an important product characteristic of milk or cream, carbonated beverages and foam delicacies. Analyses of the foamability and foam stability, the liquid content and the bubble size help in the development of food products with the required foam properties in each case.