CAPSULAE, Research & Innovation center of INNOV’IA in La Rochelle, now offers its partner customers a high-performance and complete set of analytical and characterization tools. These services are carried out independently, or as part of contract research and prototype development services.
A strong argument for industry professionals who call on Capsulae researchers: the design of their innovative solutions and the resolution of their ingredient formulation issues now follow a 100% integrated development process. This additional service offers Capsulae and Innov’ia customers an optimized approach to meet cost and deadlines of their projects.
Services offered :
Particle size analysis: powder, suspension, emulsion (micrometric to nanometric) by laser diffraction Morphological analysis: optical, electron(ESEM), interferometric (surface state) microscopy
Physical characterization of powders: Residual humidity, aw, bulk/packed density, absolute density, flowability Characterization of liquids: rheology, pH, conductimetry, osmolality, zeta potential Chemical/thermal characterization of powders: FTIR, DSC, DVS, melting point Stability tests, release kinetics: HPLC-DAD, UV-Visible spectrophotometer, oil oxidation test, kinetic tests in a simulated in-vitro environment, stability tests in oven with controlled humidity.
Innovations in Food (& Beverage) Technology is a quarterly magazine distributed globally both in Print and Digital formats. www.innovationsfood.com. Twitter: @Innovfoodtech. Instagram: @innovationsinfoodtechnology. Linkedin: www.linkedin.com/in/terry-prior52
