The texture, stability, and mouthfeel of a product are critical to its success. At CarbExplore, we offer advanced rheology analysis to help you understand and optimize the flow behavior and mechanical properties of carbohydrate-based formulations. Whether you're developing food, biotech, or healthcare products, our expertise in carbohydrate functionality ensures that your formulations meet the highest performance standards.
We analyze how carbohydrates influence the thickness, consistency, and flow of liquid and semi-solid formulations. This helps optimize processing conditions, stability, and sensory properties in applications like sauces, dairy alternatives, and pharmaceutical suspensions.
The ability of carbohydrates to form gels, pastes, and structured matrices is key to product stability and mouthfeel. We evaluate gel strength, elasticity, and firmness to support the development of texture-enhancing solutions for food and personal care applications.
Production processes often involve mixing, pumping, or extrusion, which impact product stability. Our rheology testing assesses how carbohydrates behave under shear stress, ensuring consistent quality and process efficiency.
Every formulation is unique. We offer tailored rheology testing to address specific challenges in your R&D and production, helping you achieve the desired texture, stability, and performance in your final product.
At CarbExplore Research, we use cutting-edge analytical and biotechnological equipment to develop and optimize functional carbohydrates. Our advanced tools allow for precise enzyme engineering, detailed carbohydrate analysis, and scalable production processes. By combining innovation with high-quality instrumentation, we ensure reliable results for applications in food, biotech, and healthcare.
"Partnerships enable us to stay at the forefront of carbohydrate research and bring cutting-edge solutions to our customers."
Prof. Dr. Lubbert Dijkhuizen CSO
Our CBO Marcel is happy to think along with you
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