Why does my emulsion separate?
Most often because droplets are too large or too widely distributed, the emulsifier is poorly dosed or the continuous phase is not viscous enough. A Turbiscan measurement and particle sizing distinguish creaming, flocculation and coalescence before correcting.
What is syneresis and how do I avoid it?
It is water being expelled from a gel (yogurt, sauce, dessert). It depends on the protein or hydrocolloid network, pH, heat treatment and shear. We adjust the formulation and process, then check during storage.
Why does my powder cake?
Water activity that is too high, or a hygroscopic material exposed to humidity, causes caking. The Aqualab VSA plots the sorption isotherm to set the target water activity and packaging conditions.
When is thermal validation required?
As soon as an acidified, pasteurized or sterilized product goes to market, or when a critical parameter (format, recipe, equipment) changes. Cintech performs heat penetration studies and acts as Process Authority.
Where do I start a formulation project?
With framing: product goal, constraints (ingredients, claims, cost) and measurable success criteria. A workshop with our experts usually sets the trial plan.
How long does a shelf-life study take?
From a few weeks (accelerated trials) to the product’s target shelf life (real-condition trials). We often combine both to decide quickly, then confirm.