Why Choose Guires's FRL as Your Food Product Development (FPD) Consultant and Partner?

There are several options in almost every product area in today’s market, and the difficulty is in coming up with unique items that stand out and connect with customers. Guires Food Research Lab (FRL) takes a holistic approach to creating food and beverage products. We define, demographically target, and build effective goods through a sequential process for category selection and comprehension. The client can visit the lab to learn the process. We offer unlimited rounds of revisions to ensure customer satisfaction. The final product prototype, along with the documentation process, including the video (through email), will be shipped to the client, and in case the client is not satisfied with the video, a food technology consultant will visit the place for the product demo at the client’s costs.

What are the different forms that you deliver the Food Product Formulations?

The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

What are the sectors Food Research Lab cover?

We cover a wide range of sectors such as soups, sauces and dips, chips, tortillas, dry beverage powder, plant-based products, masalas, puddings, instant mixes and many more.

How is sensory testing been carried out?

Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Guires reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

What are Micro Emulsions? - Guires Food Research Lab

08 Aug

What are Micro Emulsions?

by Food Research Lab

in What Science Can Do

Comments

Microemulsions are amphiphile aided thermodynamically stable oil in water (o/w) or water in oil (w/o) dispersions. They have stability for long duration. Normally, an oil-water interface has high interfacial energy so that the free energy of formation of the interface is highly positive. The addition of amphiphilic compounds can bring the interfacial tension to a very low value, leading to spontaneous formation of one dispersion into the other, i.e., forming a microemulsion. The difference between emulsions and microemulsions is in terms of stability. The former has comparatively higher interfacial tension and is kinetically stable, whereas the latter is thermodynamically stable. Thus, emulsions are moderately stable systems and with time separate into water and oil. The droplet sizes of the dispersions in microemulsions range between 10-100 nm; for emulsions the size may be greater than 105 nm. Systems with sizes ranging between 102 to 105 nm are termed as mini emulsions. They also are not thermodynamically stable.

Source: ScienceDirect.com

Certain foods contain natural microemulsions. Microemulsions as a functional state of lipids have been, therefore, used in the preparation of foods. Microemulsions form in the intestine during the digestion and absorption of fat. The possibility of producing microemulsion on purpose and using them as tools in food production is, however, a neglected field in food technology. Excellent component solubilization, enriched reaction efficiency and extraction techniques have considerable potential in the area of food technology. The major differences between food and other microemulsions are in the composition of the oil component and food grade surfactants. In foods, the oil is a triglyceride, whereas in other microemulsions the oil is a hydrocarbon, often a mineral oil. The triglyceride molecule is itself surface active, which in turn implies that triglycerides are not capable of forming separate oil domain in an amphiphile-water system in the same way as mineral oils. Therefore, the composition range in the oil-water-surfactant systems that allows microemulsions to form when the oil is a triglyceride is much smaller than the range allowing microemulsion formation when the oil is a hydrocarbon.