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Stability Analysis

Dispersions are unstable from the thermodynamic point of view; however, they can be kinetically stable over a large period of time, which determines their shelf life. This time span needs to be measured in order to ensure the best product quality to the final consumer.


Liquid dispersions

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At the heart of the LUMiSizer Dispersion, Analyser is the cutting-edge STEP-Technology®, which is short for Space- and Time-resolved Extinction Profiles. It is the only technology that allows you to analyze your whole sample instantaneously from top to bottom, so you can understand every aspect of your dispersion, emulsion, and suspension.

STEP-Technology permits to obtain Space- and Time-resolved Extinction Profiles over the entire range of up to 12 different samples in situ recorded simultaneously with high accuracy. Parallel near-infrared or blue light illuminates the entire sample cell and the transmitted light is detected by more than 2000 detectors of the CCD-line. Transmission is converted into extinction and particle concentration may be calculated.

This makes the LUMiSizer ideally suited for characterization and optimization of dispersion stability and shelf-life as well as particle-particle interactions, the compressibility of particles and flakes, the structural stability and elastic behavior of sediment and gel.

Demixing phenomena are quantified regarding clarification velocity and instability index, sedimentation and flotation velocity of particles, residual turbidity, separated phase volume (liquid or solid), sediment consolidation, or dewaterability.

With STEP-Technology, you can easily and quickly determine dispersion stability and a variety of instability phenomena, be it a change in particle size distribution, an increase in the creaming rate of your emulsion, or sedimentation of your suspension (in true concentration and under real conditions).

In addition, you can investigate shelf life, examine coagulation/coalescence, measure flocculation rate and cake thickness, and the thickness and density of your sediment / cream layer, and much more...

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