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!
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!
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.