FoodLab for Egg Testing
FoodLab simplifies and accelerates the procedures that are traditionally used to determine the amount of butyric acid and lactic acid, because it requires: approximately 5 minutes for the preparation of the sample sample and 1 minute for the photometric reading. As the preparation procedure is the same, it is also possible to run several tests on the same sample.
FoodLab is able to determine the concentration of cholesterol in eggs and can also be used to adjust the amount of eggs that have to be added to produce a specific food preparation. Thanks to the intuitive analytical method, it also enables operators to correct the amount of eggs used on the production line.
Ideal for Egg Producers and Users
FoodLab is an accurate, reliable and easy to use, analytical system, which does not require calibration operations, servicing or maintenance. Its analytical method is so simple that it can be used both in laboratories and to perform tests in the production plant or upon the acceptance stage.
FoodLab provides a simple solution to control the amount of butyric acid and lactic acid as established by European regulations that define specific hygiene standards for food of animal origin.
That is why it is used by major egg producers and by many European companies that use eggs as ingredients.