Anton Paar launches entry-level MCR Series for faster food and beverage rheology QC

Anton Paar’s new trio of entry-level modular compact rheometers delivers faster, more reproducible quality control for food and beverage applications. Designed for routine QC labs and application teams requiring robust, comparable results across multiple sites, operators, and shifts, the series completes the company’s renewed rheometer portfolio – covering routine QC through advanced rheological research.

The new rheometers – consisting of MCR 53, MCR 73, and MCR 93 – are built for high sample throughput and user independent operation. Integrated touchscreen control, digital levelling, and guided QC workflows support consistent results across shifts and sites while reducing training effort and operator influence. 

For rapid changeovers, QuickConnect and Toolmaster enable tool free measuring-geometry coupling and automatic accessory recognition. Standard measurements can be completed up to 60% faster than with comparable systems, supporting higher sample turnover and shorter decision cycles when releasing batches or adjusting process parameters.

Key applications in food and beverage QC include: 

• Rotational flow curves to quantify pourability, pumpability, and coating behaviour (e.g., in salad dressings, sauces, and plant-based drinks)
• Oscillatory amplitude and frequency sweeps to assess structure, gel strength, and yield behaviour in products such as yogurt, emulsions, and dairy or plant-based alternatives, supporting stability screening and texture optimisation 
• Temperature- and time-dependent tests to monitor melting, setting, and crystallisation during product development and troubleshooting (e.g., in chocolate, fat-containing spreads, and chilled desserts)

For starch-based products, MCR 93 can be equipped with a starch cell to analyse pasting and gelatinisation under process-relevant conditions. Designed to prevent sedimentation and reduce solvent loss, this supports batch release and formulation adjustments by revealing viscosity build-up and setback behaviour. 

More information online