Many kaolinites are known to exhibit limited intercalation capacity which affects their usage. Some reports have linked this lack of reactivity to particular structural features or to slow kinetics; others recommended increasing intercalation temperature as a remedy. The purpose of the current study was to investigate systematically the N-methylformamide (NMF) intercalation capacity of three kaolinites differing in layer stacking order (KGa-1b, KGa-2, and Imerys Hywite Alum) in the 5–150°C temperature range. Near-infrared spectroscopy (NIR) was employed to record the full kinetics of intercalation in closed systems with excess NMF. Increasing intercalation temperature accelerated the reaction, but the NMF uptake decreased and eventually vanished. Complementary thermogravimetric analysis (TGA) confirmed this unexpected trend. All kaolinites exhibited the same behavior, but the amount of inert material was in the order of their stacking-fault concentration at all temperatures: KGa-2 > Hywite > KGa-1b. Subjecting the samples to stepwise temperature changes showed that, once intercalated, the NMF could not deintercalate and was removed from equilibrium with the surrounding fluid. Thus, intercalation capacity was not a unique feature of the material because it depended on thermal history. As stacking order and thermal history had no detectable effect on the NMF-hosting environment, the unusual temperature dependence was attributed tentatively to the adverse effect of temperature on the adsorption of NMF on the edges of the crystallites, which is a prerequisite for intercalation.

We investigated the use of near-infrared spectroscopy (NIR) for measuring water-holding capacity (WHC) in fermented milk. Increased WHC ensures improved texture and decreased syneresis in fermented dairy products and also improves cheese yield. NIR combined with partial least-squares-discriminant analysis (PLS-DA) was found to be a promising rapid and non-invasive method with no pretreatment of the samples for prediction of WHC in fermented milk samples. Analysis of the chemical bonds in the region 10 700–4500 cm−1 (935–2200 nm) of the electromagnetic spectrum was able to distinguish between samples with high vs. low WHC. This technique was successfully used to screen different strains of lactic acid bacteria for their ability to provide fermented milk with increased WHC, which is of great importance for use in various dairy products.