Thermal Analysis of cosmetics, pharmaceuticals and food

The ingredients of many drugs are sensitive to heat and quickly lose their effect due to heat influence. This is the case, for example, with emulsions, which often change their consistency even at summary temperatures while separating into constituents. In addition, fats contained in the emulsion can spoil, making the drug unusable.

Many medicines need to be kept refrigerated so as not to decompose as quickly. In Germany, there are more than 2,000 refrigerated or cold chain products such as special vaccines, asthma sprays, and insulins which may only exceed a temperature of 8 ° C for a short time. In addition to the chemistry for doctors, there are also numerous cosmetic products such as lotions which are sensitive to heat and therefore require special protection.

It is possible to reduce the reaction of drugs to thermal influences with suitable packaging. However, to find the right packaging, it is necessary to know the characteristics of the ingredients used.

Investigation methods such as thermal analysis and calorimetry are used in the field of pharmacology primarily to characterize the main active ingredients and to determine the pharmaceutical dosage form.

Due to their high sensitivity, the instruments from LINSEIS enable the smallest thermal reactions to be detected with extremely small amounts of sample. This makes them ideal for use in this sensitive area.

Applications with food

Thermal analysis of butter and margarine

Butter and margarine are typical examples in which the type of fat contained is not always easy to study. Therefore, the DSC method can be used as a quality control tool in production and research.

In this application, the Chip-DSC 10 with quench cooling was used to measure different fatty samples.

Analysis of butter (PDF) >>


DSC Heat Flow curves of plant margarines, low fat margarine and butter. Heating rate 5 K/min

Thermal analysis of chocolate

Another very interesting application of calorimetry is the analysis of chocolate. It helps to study the melting behavior, the melting temperature and the fat content of various mixtures, and is therefore crucial for the production of a tasty, creamy pleasure product.

The products were measured on a Chip-DSC 10 with quench cooling.

Analysis of chocolate (PDF) >>

Measuring chocolate with the Chip-DSC

Thermal Analysis instruments for cosmetics, pharmaceuticals and food

Chip-DSC 10

Linseis Chip DSC 10
  • The perfect DSC for Quality control and Education
  • Cost effective, space saving and highly innivative Chip DSC
  • -180 up to 600°C (LN2 Quench cooling)

Chip-DSC 100

Linseis Chip-DSC 100
  • Unique Chip Technology – The next step in DSC
  • Modular expandable design (Sample Robot, Cooling options etc.)
  • Temperature range -180 up to 600°C (Peltier cooling, Closed-loop Intracooler or LN2 cooling)

STA PT 1000

STA PT 1000
  • (TGA) Thermogravimety and (DSC) Differential Scanning Calorimetry
  • True top loading TG-DSC heat flux sensors
  • Numerous user excheangable TG, TG-DSC and TG-DTA sensors for any kind of application
  • Temperature range: -150 up to 1600/1750/2000/2400°C

TGA PT 1000

Linseis TGA 1000
  • Toploading low drift Thermobalance (TGA) 
  • High speed microfurnace for very fast heating and cooling
  • Many acessories such as: gas dosing systems, sample robot, MS/FTIR coupling etc.
  • Temperature range RT up to 1100°C

TMA PT 1000

  • High performace Thermo-mechanical Analysis (TMA)
  • highest resolution LVDT displacement sensor with a digital resolution of 0.125nm/digit
  • Adjustable force and frequency
  • Temperature range: -150 up to 1000°C or special version -260 up to +220°C