Perfecting Delicious… Optimizing the Rheology of Chocolate

Chocolate is one of the world’s favorite snack foods. The texture, or mouthfeel, of chocolate is critical for the consumer perception of product quality. It is possible to finely control the textural aspects of the signature flavor of chocolates. The mouthfeel can be characterized through the determination of flow ‒ by rheology. Learn how to do this in our article!

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Bringing New Possibilities in Developing Next Generation Batteries

Many companies are in a race to patent critical next generation battery technologies and battery management systems. We are right there with you! Learn how we support you in enhancing process efficiency and quality control as well as in developing new battery materials!

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How to Avoid Fire and Toxic Smoke in Electronic Components

Plastic materials in general are excellent insulators. One measure to ensure fire safety is the addition of flame retardants (FR). Learn about the effects of different flame retardants on fire behavior.

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Featured NETZSCH Instruments

HFM 446 Lambda Eco-Line

The new HFM 446 Lambda Eco-Line features a standardized method for the measurement of thermal conductivity which is equally applicable in research and development and in quality assurance.

TCC 918 – Cone Calorimeter

Determination of the heat release rate, the dynamic smoke production and the mass-loss rate of specimens in horizontal orientation in accordance with to ISO 5660-1

TMA 402 F3 Hyperion® Polymer Edition - Tailor-made for low-temperature applications

The TMA 402 F3 Hyperion® Polymer Edition was designed to gain valuable information about product performance and processing behavior of polymers. Equipped with the compact highly reactive IC-furnace, it covers a temperature range of -70°C to 450°C without the need of LN2.

Rosand RH2000

Rosand RH2000 - Bench top capillary rheometer for research to QC testing.