Incipientus Industries & Case Studies

Explore how Incipientus technology is applied across industries to improve flow control, product quality, and production efficiency.

Food & Beverage Dairy Chemicals Consumer Products Pulp & Paper Battery Slurries
Food and Beverage

Food & Beverage

For sauces, condiments, chocolate, emulsions and dairy products where texture, consistency and flow behaviour influence quality, yield and brand trust.

Common industry approach
Incipientus-style approach
Manual samples, laboratory checks and periodic spot measurements.
Continuous inline visibility while the product is moving.
Quality deviations may only be confirmed after product has moved downstream.
Process shifts can be detected earlier during production.
Process knowledge often depends heavily on experienced operators.
Data becomes easier to compare across shifts, recipes and production runs.

Case Studies

Chocolate

Real-time monitoring of chocolate tempering and viscosity

Challenge

Molten chocolate is a complex non-Newtonian suspension whose flow behaviour changes significantly during cooling and tempering. Fat-crystal formation affects texture, stability and final product quality. Traditional laboratory measurements only provide information after a sample has been removed from the process.

Incipientus Approach

Incipientus used inline rheology to monitor tempered and untempered milk chocolate during processing. Viscosity was continuously measured as the temperature changed from approximately 42°C to 30°C, allowing rheological changes to be observed while tempering was occurring.

Outcomes

  • Continuous inline measurement of chocolate rheology
  • Real-time visibility during tempering
  • Ability to distinguish tempered and untempered chocolate
  • Reduced dependence on offline quality testing
  • Potential for faster adjustment and improved consistency
View Case Study PDF

Ketchup / Sauce Consistency

From Bostwick snapshots to continuous sauce consistency control

Challenge

Sauce consistency affects pouring, spreading and consumer perception. Traditional Bostwick or consistometer testing requires a sample to be removed from production and only provides a point-in-time result.

Incipientus Approach

Incipientus continuously monitors sauce directly in the production line, producing operator-independent flow and multi-point rheological information under actual manufacturing conditions.

Outcomes

  • Reduced dependence on manual Bostwick testing
  • Earlier identification of thickening or thinning
  • Continuous quality information instead of isolated samples
  • Better alignment between process conditions and final texture
  • Stronger foundation for future automated control
View Case Study PDF

Mayonnaise

Monitoring emulsion texture directly during production

Challenge

Texture and mouthfeel are fundamental quality characteristics of mayonnaise. A single viscosity number does not necessarily describe this complex emulsion accurately and laboratory sampling delays feedback.

Incipientus Approach

Complete velocity profiles and rheological behaviour can be measured continuously, including direct inline determination of yield stress.

Outcomes

  • Continuous measurement of emulsion rheology
  • Direct inline yield-stress determination
  • Immediate detection of texture changes
  • Reduced sample collection and analysis
  • Improved batch-process monitoring
View Case Study PDF

Yoghurt

Monitoring yoghurt texture before it becomes a customer complaint

Challenge

Yoghurt texture and viscosity strongly influence consumer perception. Sample-based quality checks provide snapshots and can miss changes that occur between measurements.

Incipientus Approach

Touch-free inline rheology measures flow behaviour continuously during yoghurt manufacturing and provides earlier visibility of texture drift.

Outcomes

  • Real-time monitoring of yoghurt texture
  • Earlier warning of process deviations
  • Reduced reliance on delayed laboratory feedback
  • Potential reduction in waste and rework
  • More consistent product quality across batches
View Case Study PDF
Scroll to Top