FOOD SCIENCE

Extrusion has long underpinned food and pet-food manufacturing because it gives precise control of residence time, temperature, and shear—critical for texture, flavor development, and repeatable “Maillard” reactions. Thermo Scientific™ HAAKE™ instruments bring that control to the benchtop so you can develop new ingredients and formulations quickly with minimal material.

The HAAKE MiniLab 3 twin-screw micro-compounder handles highly viscous doughs, gums, starches, proteins, and fat blends using multi-zone barrel temperature control and a recirculation/bypass valve to tune residence time on the fly. Real-time torque/pressure data help you optimize process conditions and compare recipes using just ~2–5 mL per run—ideal when samples are limited or costly.

Create strands, plaques, or films with compact shaping accessories for immediate texture and functional testing. Then quantify flow behavior and structure recovery on HAAKE MARS rheometers or HAAKE Viscotester iQ viscometers to link process settings to mouthfeel, spreadability, pumpability, and stability. SOP-driven HAAKE RheoWin™ software streamlines methods, reporting, and QC limits, helping you move confidently from lab screening to pilot scale for products like snacks, cereals, pet foods, confectionery, plant proteins, and baby-food bases.