It is possible to measure across different types of chocolate and compare their spectra.
We will introduce a case study utilizing viscosity measurement and spectroscopic measurement for assessing chocolate components and processing stability. It is possible to measure across different types of chocolate and during the chocolate processing. We also support monitoring of processing stability. Additionally, by downloading the PDF, you can view comparisons of spectra for white chocolate and cocoa butter. 【Case Overview】 ■ Measurement across different types of chocolate ■ Measurement of chocolate during processing ■ Monitoring of chocolate processing stability *For more details, please download the PDF or feel free to contact us.
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Our company is engaged in the development and mass production of attachable Raman sensor technology. We have successfully developed products that can streamline manufacturing through optical sensing, maintaining traditional scientific performance without requiring extensive specialized knowledge or large-scale equipment. We offer hybrid Raman sensors capable of process and microscopic measurements, such as the "Raman EYE." Please feel free to contact us if you have any inquiries. Products and services offered: compact Raman, transmission Raman, portable Raman, compact micro-Raman, process Raman, generative AI data analysis platform, custom optical measurement solutions, analytical support including commissioned analysis and multivariate analysis, measurement consulting.