The ability to offer companies the chance to carry out electrostatic testing on their products in laboratories at the University of Reading, has seen a rapid increase in the number of enquiries received by Spice Application Systems (SAS).
Earlier this year, the company announced it was launching an exclusive new testing facility and offering support for the trials from a pharmaceutical industry expert. The tests can help manufacturers determine the conductivity of ingredients in order to achieve top class results when it comes to applying flavourings or coatings to their products.
SAS managing director Peter King, said: “Offering companies the chance to effectively ‘try before they buy’ with electrostatics has proved hugely successful and we’ve received a large number of enquiries. We’ve always promoted the benefits of electrostatics but until now, not everyone has been convinced – this gives them the chance to find out for themselves.
“Being able to undertake testing under laboratory conditions, with the help of an experienced applications chemist, shows them exactly how well this technique works and the benefits that can be achieved.” SAS is working with Robin Brownsill, M.Sc. CChem MRSC, who has a background in medical and pharmaceutical research. He has been able to apply specialist analytical techniques to the trials process and has already undertaken tests for SAS’s customers at the University’s food testing laboratories.
The testing process, which works equally well across a range of powders, additives, vitamins, spices and oils, is able to identify key conductive components such as salt, acids and sugars. Brownsill says it is not about proving if one spice flavour is more conductive than another, but simply demonstrating the proof of concept. “All we need is a test sample to be able to demonstrate that electrostatics work well and to show the positive benefits that can be achieved,” he said. “The trials we’ve conducted so far have been extremely positive and the companies we’ve been talking to have had excellent feedback which has helped them in the decision making process.”
The trials highlight the benefits of using electrostatics, which include impressive cost savings on powder usage because the amount of wastage is cut dramatically; less dust and powder in the air results in a cleaner and more efficient working environment; and the end result is a greatly improved tasting product with all-round flavour coverage.
Peter King will be talking in more detail about the trials facility at this year’s Interpack event, which takes place in Dusseldorf May 8-14. Visit SAS in Hall 4, stand F14 or, for more information, email firstname.lastname@example.org.