Oxygen Content in Packaging
Manufacturers of medical devices and food products will often use packaging with a reduced oxygen level in the region of the product to minimize oxidation of the product and increase shelf-life. Inert gas, such as nitrogen or argon, may be flushed through the packaging, or vacuum may be pulled on the packaging. Alternatively, an iron-based […]
CPG Staff Cycle in Boston
Some of the staff at Cambridge Polymer Group and their spouses participated in Boston’s annual Hub on Wheels, a 50 mile bike ride that winds through the Boston and its surrounding communities. The ride raises money for the Special Olympics, the Boston Parks and Recreation Fund, and Boston Bikes, an organization set up to encourage […]
Blame it on Saliva
An article recently appeared that discuss the use of extensional rheometry to characterize natural polymer systems. The study, published in Food Hydrocolloids by Choi and co-workers, considers the effect of saliva on food products thickened with either xantham gum or carboxymethyl cellulose. These authors used a CaBER extensional rheometer, developed by Cambridge Polymer Group, to […]