News and Events
Carr Valley Cheese Company Inc, producers of award winning cheese in the USA acquired CoaguSens.
CHEESE YIELD Improve Yield by Optimizing Retention of Solids in Curds Accurate, real-time & at-line monitoring of curd firmness to reduce losses in whey
BIOMATERIALS Non-destructively test gelation and degradation of hydrogels and re-usable hydrogel samples over long periods of time learn more
Elastosens X3 offers an innovative non-invasive technique to characterize viscoelastic properties of semisolid and solid gels. We have used the instrument for studying the gelation kinetics and predicting gel strengths of some of the common food gels. The technique has significantly reduced overall test time and thereby minimizing the finished product holdover time for quality assurance purposes.
Associate Principal Scientist
The Kraft Heinz Company, IL, USA
We purchased an ElastoSens Bio for testing gel stiffness of our collagen and 3D matrix products. Initial results look very promising and we plan to fully incorporate this equipment for routine product QC testing and as a tool for new product development.
Advanced BioMatrix, Inc., CA, USA
We use CoaguSens every day in production to control the critical step of curd's cutting. This precision equipment allowed us to optimize our recipes and to improve the solids retention rate. Our investment in CoaguSens has been largely paid back owing to its impact on our production.
Laiterie Chalifoux Inc., Qc, Canada
We use our RheoSpectris C500 in everything from coursework to research projects. Its speed and ease of use allows us to focus on using the data rather than taking the data.
Christopher Lee, Ph.D.
Franklin W. Olin College of Engineering, MA, USA
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