Rheometer measures mechanical strength

Sensory tests have shown that when proteins are used to stabilise emulsions and foams, they can lead to a thicker mouth feel or skin touch. The CIR-100 Interfacial Rheometer can directly measure the mechanical strength of a protein stabilised film and the effects of surfactants on that film.

The unit applies a stress to the sample using a unique, virtually frictionless suspension mechanism. A high-resolution displacement sensor monitors strain amplitudes in the range of ±1°.

With a ring/dish configuration positioned at the interface of two liquids, the surface is subjected to a sinusoidal change of shape (shear forces) and from the phase angle and amplitude ratios the interfacial elasticity and viscosity can be computed. Measurements performed in shear give information on the mechanical strength of the interfacial film.