How not to make a cake of yourself
Vapour permeability of confectionery and its packaging
Water vapour and oxygen are the curse of confectionery and confectionery packaging. They turn cakes hard and biscuits soft. They can slash their shelf life, freshness and quality.
It’s caused by the rate that water vapour and oxygen permeate not only through the packaging but also through the product itself. Fortunately, Versaperm’s latest vapour permeability measurement system allows users to understand exactly what is happening and helps them to optimise each individual product.
Products stay fresher for longer, for some there have been a five-fold increase in shelf life.
Versaperm’s permeability meters can measure the vapour permeability of a huge range of materials and finished packs including chocolate, emulsions and edible films as well as for anything from metalized foil packages through to sachets, sugar coatings and even sealed packs. They can also provide measurements of the equilibrium relative humidity (ERH) of products that often decomposes using other measuring techniques.
The system, the Versaperm MS (Mass Spectrometer), measures permeability for water vapour, oxygen and any other vapour or combination of other gasses, all with just a single measurement. Multi-chamber options allow measurements of several different products at the same time time.
The Versaperm MS is fast, reliable and easy to use - producing results that are accurate in the parts per million to parts per billion ranges. It also offers users the ability to control temperature, pressure and other environmental factors.
As well as manufacturing the instruments, Versaperm offers a technical consultancy and a permeability testing service for companies that only need to test packaging or materials on an irregular basis.
Please send any sales enquiries to
Versaperm Ltd: 10 Rawcliffe House, Howarth Road, Maidenhead, Berkshire, SL6 1AP, UK,
e.mail: firstname.lastname@example.org Web: www.versaperm.com
UK Tel: +44 (01628) 777668
USA Tel +1 (617) 855-7477
For Further Press Information please contact:
Gerry Palmer @ the Palmer & Rose Partnership
Tel 01494 637499