Volscan Profilercase studies


Creating popped snacks with desired density from Mondelez International

Mondelez develops wholegrain snacks using the Volscan Profiler

Intercontinental Great Brands are part of Mondelez International which is one of the world’s largest snacks companies. It has its origins as Kraft Foods Inc. and manufactures chocolate, cookies, biscuits, gum, confectionery, and powdered beverages for sale in over 160 countries in the world.

The challenge

出现产品通常由cham填充ber with pellets that are subjected to heat and pressure. Upon releasing the pressure, the pellets rapidly expand. Due to heightened awareness of the health benefits of wholegrains by consumers, they are highly desirable in a snack product. However, popped snacks made with whole grains can often lack the organoleptic properties that consumers desire in a snack. Two important aspects of the consumer’s eating experience are the volume and density of the product.

The research

They used aVolscan Profilerand applied a gold coating to the samples to increase surface reflection and improve the quality of the scan. They obtained volume and density measurements from a variety of formulations to see which version produced the best density whilst retaining desirable texture.

The outcome

The popped snack including whole grain wheat flour had a significantly higher, more satisfying density than the comparative product, which contained only potato flour. With this successful outcome, they patented their process, ensuring protection of their development success.

Read their patent using theVolscan Profiler


How Arla developed a new aerated cheese product

How Arla develops a new aerated cheese product

Arla Foods dates back to the 1880s, when dairy farmers in Denmark and Sweden joined forces with one common goal: to produce and provide the best dairy products, creating new opportunities for business growth. Today they have farmer owners in 7 countries across Europe and are well-known for their high quality, sustainably farmed dairy products.

The challenge

Snacks are popular products, however they are often considered unhealthy. As there is a growing consumer awareness of the nutritional quality of food, the provision of snacks which do not compromise on taste or texture, but which at the same time are healthier, is highly desired. In order to improve the nutritional profile of products, producers would like to avoid the addition of additives such as artificial stabilisers, reduce the fat content and reduce the sugar content of products. Such products are perceived as healthier alternatives by the consumer. Hence, Arla considered that an improved dairy snack food having a healthier nutritional profile would be advantageous, along with a more efficient and/or reliable process of preparing such foods.

The research

They used theVolscan Profileras a tool for their invention of an aerated cheese that solves the issues of avoiding inclusion of ingredients such as additives, high fat and/or sugar content.

Arla thought that the protein content in their new cheese would contribute to a matrix which enabled air to be bound into the product. Cheeses with higher protein content would yield products with greater specific volume, i.e. products with increased incorporation of air, as compared to cheeses with lower protein content. They also thought that higher fat content in the cheese would lead to a denser matrix, which hinders aeration of the product. Cheeses with higher fat content would yield products with lower specific volume, i.e. products with decreased incorporation of air, as compared to cheeses with lower fat content. TheVolscan Profilerprovided the tool to measure the specific volume of each created version with different protein and fat contents in order to discover the correct balance to achieve the desired density.

The outcome

Their invention of a method to create an aerated cheese was optimised by their ability to measure the effects of each processing method variable in order to create a light well-aerated cheese product with a specific volume of at least 0.1 ml/g and have a suitable low fat and high protein content to present to the market.

View details of their resulting patent.


USDA and Purdue University – striving to make measurement progress in the egg industry

Purdue University – striving to make measurement progress in the egg industry

Eggs are recognised worldwide as a valuable food source. The measurement of their quality parameters are essential and like all ubiquitous food products, improvements in the way these parameters are measured are constantly evolving as new technologies are presented. It’s not surprising therefore that several universities have identified theVolscan Profileras a potential improvement to old measurement problems in this field. TheVolscan Profilernot only allows volume measurement but also a full dimensional profile that would otherwise have been a manual determination.

The challenge

Determining the size, shape, and density of the avian egg has always presented a problem. The measurements require an individual’s visual perception to determine the data points. The smooth surface and ovoid shape of the shell makes using micrometers to determine shape index difficult and placement of micrometers varies by each individual. Historically, determining the specific density of an egg has required the egg be placed in saline solutions of known concentrations to assess at which concentration the egg ‘floats’ - another measurement requiring visual perception.

The research

Objective determination of egg shape, volume, and density can be found in one minute per egg using theVolscan Profiler. Researchers from Purdue University have been investigating the assessment of the shape of the avian egg taking measurements including egg length, maximum width, shape index and length at maximum width, producing a 3D image of the egg. Repeated measurement of the same egg produces less than 1% variability in measured outcomes.

The outcome

It has been proven that egg shape and volume information from theVolscan Profilercan be utilised by poultry breeders, producers, and processors, as well as, housing and processing equipment and egg carton manufacturers.

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巴斯夫是如何一种脂肪酶酶breakthrou吗gh

How BASF makes a lipase enzyme breakthrough

As the world’s leading chemical company, BASFs portfolio ranges from materials, industrial and agricultural solutions to surface technologies along with food and nutrition. They work on food solutions such as how we will feed ourselves in the future, how to combat hunger and how to craft new chemistry to create improved versions of modern accepted products, such as bread.

The challenge

Several different enzymes can be used for making bread, for example lipases have been known to improve the stability and volume of the bread. However, the industry still needs a lipase that improves volume, stability, tolerance, reduces or eliminates the additive diacetyl tartaric acid esters of monoglycerides.

The research

When you are trying to create an enzyme that has a desired dimensional effect on the end product, a measurement tool is required that allows the dimensional comparison between different variations of the enzyme in order to realise the variant that produces the optimum result. TheirVolscan Profilerenabled them to measure volume and specific volume in order to determine this.

The outcome

A patent has recently been released by BASF, entitled 'Lipase Enzymes'. This patent explored lipase enzymes that meet or exceed these industrial requirements.

View the patent


Additional research using theVolscan Profiler

How BASF makes a lipase enzyme breakthrough
University College Birmingham

The University College Birmingham (UCB) is renowned for its outstanding food industry training facilities and trains specifically in the field of bakery and patisserie technology. If you’re looking for a great demonstration of how aVolscan Profilerworks, this video by Graham Duckworth, lecturer at UCB Bakery and Patisserie Technology explains how to get testing your products.Watch it now


Northern Crops Institute

The Northern Crops Institute mission is to support regional agriculture and value added processing by conducting educational and technical programs that expand and maintain domestic and international markets for northern grown crops. They assist in product testing and development.Watch how Northern Crops Institute are using theirVolscan Profilerfor bread volume measurement


University College Cork

Researchers at the pilot bakery of University College Cork use theirVolscan Profilerin their research for the evaluation of the quality of different baked products e.g. bread, puff pastry, cakes, biscuits, burger buns, pasta.See their research publications using theVolscan Profiler.



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