For sports beverages to offer maximum benefit to an athlete, their osmolality must not exceed that of normal body fluids. Solutions with an osmolality greater than this cause water to be drawn from the body to the stomach to balance osmolality and, in doing so, negatively impact the athlete’s performance. Ingredient manufacturers of isotonic sports beverages recommend checking the osmolality of all mixes.
Corn Sweeteners and Malto Dextrins:
Production of sweeteners and specialty starches by hydrolysis can be rapidly monitored with osmometry, reducing lag time and eliminating variation.
Brewing and Malting:
Predict end fermentation by monitoring freezing point. Microbrewery operations producing limited output, high quality products benefit from this “real-time” testing.
Reduced-Lactose Dairy Products:
Enzymatic lactose reduction is easily monitored with an osmometer or cryoscope.
Ice cream mixtures can be easily and rapidly monitored with an osmometer or cryoscope as part of a quality control check.