Maximize Potential, Minimize Waste
speclz offers a unique, non-invasive technique to accurately measure monitor the gelation process of various food applications. The precise knowledge of parameters such as milk coagulation parameters (MCP) is crucial to increase the efficiency of cheese and yoghurt production, improve product quality and shorten the time to market for new products and innovative recipes.
High Accuracy
High productivity
Easy utilization
Easy interpretation
Rethinking Milk gel characterization:
Lucie offers a highly accurate measurement using a non contact, non invasive optical technique. Reliable results are obtained with the highly sensitive nanoscale-based analysis and efficient temperature control.
Lucie increases your productivity with its 4 independent measurement positions and the possibility to measure characteristic milk gelation parameters simultaneously.
The easy handling and data interpretation will make it a kid‘s play to study milk fermentation and coagulation, as well as gelation of plant-based alternatives.
What Lucie Can do for You
High Accuracy
- High sensitivity thanks to nanoscale analysis
- Efficient temperature control
- Non intrusive, non contact measurement
High productivity
- 4 measurement positions
- Multiparameter analysis
- Perfect for any gelling system
Easy utilization
- 1-click measurement
- Easy sample handling
- Smart software
Easy interpretation
- Automatic gel point determination
- Specific gel parameters
- Programmable standard operation procedures (SOP)
Have a deep look into milk gels
Our innovative solutions are designed to provide comprehensive results that show at a glance milk gelling parameters such as gelling time or gel strength.
An example of a typical result is the comparison of 4 preparations to distinguish which recipe gels the earliest and which gives the strongest gel.
Lucie meets the needs of a wide range of industries and research fields:
Dairy Manufacturer
Supporting quality control and process optimization for consistent, high-quality dairy products.
Ingredient suppliers
Enabling precise formulation and performance enhancement for ingredient producers.
Academia
Providing reliable tools for groundbreaking research in food science and material studies.
Lucie is the perfect partner and adapts easily to your work purpose:
- Robust and compact design to fit into both, laboratory and industrial environment
- 4 measurement positions to enable high-throughput
- 1-click software to obtain detailled and comprehensive information, helping you to fully understand your product.
With every speckle, a world to discover.
Stay tuned – This is just the beginning !
Multi-Speckle Diffusing Wave Spectroscopy
Speclz‘ core technology is Diffusing Wave Spectroscopy, monitoring the particle mobility, which is directly related to the viscoelasticity of the sample.
It is an optical technique that consists of sending a laser beam into a sample and detecting a speckle pattern created by backscattered waves.
The more particles move in the sample, the more the image evolves with time.
Fast evolution of images
Liquid sample (milk)
Slow evolution of images
Beginning of gelation (coagulation)
Very slow evolution of images
Formed gel (yoghurt or cheese)
The speckle images are analysed over time with an algorithm that allows to obtain viscoelastic parameters such as elasticity, viscosity, and gel parameters.
Being an optical technique, it is contact free and measures the sample without any perturbation, allowing a highly reliable and precise analysis
Lucie – The perfect Solution for the Future Dairy Market
Precision and quality for traditional & Plant-Based Dairy
- Real-time monitoring of gelation, coagulation, and fermentation
- Non-destructive, contact-free analysis for delicate structures
- Adaptable across yogurt, cheese, independent on milk type
Sustainable Production and Cost Efficiency
- Optimizes recipes, while reducing waste
- Supports high protein, low-fat, health-focused products
- Helpful tool in the development of innovative non-dairy products
Scalable, Consistent Production
- High-throughput testing of laboratory, pilot and production scale
- Ensures quality of process
“Precise measurement of coagulation parameters, and particularly setting time or gelation time, is essential for adapting the cheese-making process to variations in the physico-chemical composition of milk, which is subject to significant fluctuations due to climate change.”
Hélène Tormo, PhD
Lecturer-researcher in Dairy Science and Technology (Ecole d’Ingénieurs de Purpan, France)
News
Speclz presents you Lucie – our expert for dairy products
Meet The Team
Speclz is the result of bringing together more than 10 years experience in development, management, and promotion of scientific lab instruments.
Cofounders Matthias & Roland are united with the aim to provide innovative and straightforward solutions to customers.
As a chemical engineer and former subsidiary manager, Matthias brings experience in sales and communication to the company.
Roland has an outstanding experience in colloidal science, food and cosmetic formulations.
His knowledge will help to understand the customer needs and improve our solutions.
The team is completed with two young and dynamic talents.
Damien is responsible for the technical development and brings almost 10 years of engineering experience to speclz. He is driven by the search for the optimum combination of functionality and excellence.
Romain joined the company as IT developer and contributes with his experience in front-end and back-end coding.
Damien Maran, Responsible for technical development
Engineering and conception
Learn more about Speclz in this video
Enabling a more sustainable future with scientific instrumentation
Food industry, amongst many others, is under a substantial change. Both, consumers and legislators around the world are asking for healthier, more sustainable products.
Our mission is to support the food industry in realising its sustainability goals by developing easy-to–use scientific tools that will help the various players in the processing industry, as well as in academic and industrial R&D.
1-click measurements that provide detailed information of gelation parameters will enable the food industry to develop new receipes with shortened time-to–market, increased production efficiency, and improved product quality.
Expanding
Lucie’s Potential Across Industries
Lucie‘s appetite is not limited to dairy and food applications. Materials obtained by gelation are common in various industries such as pharmaceuticals, cosmetics, petrochemicals, and constructios.
Lucie‘s non-contact measurement technology offers invaluable insights for any applicaton requirign precise controle over gelation time and gel strength.
Our team is excited to collaborate with you. Contact us today to explore how we can develop customized solutions that meet your industry‘s specific requirements.
Let‘s speckle up your work!
Interested in Lucie’s Technology for a Non-Dairy Application?
The Speclz Team is Looking Forward to Hearing From You
