CDR FoodLab® is the analysis system used to perform a complete quality control on bakery products, snacks and spreads.
With CDR FoodLab®, quality control on bakery products, snacks and spreads can be carried out completely, quickly and easily starting from the raw materials used (oils and fats, milk, eggs) and ending with the finished product. Toxic solvents are not necessary for preparation of the sample and the tests are completed in 10 minutes
Quality controls on the Finished Product
The CDR laboratories have studied very simple and rapid sample preparation systems that do not involve the use of toxic solvents and are used to evaluate the oxidative stability on the finished product, thus obtaining valuable information on rancidity and shelf-life. Furthermore it is possible to determine the presence of the appropriate quantity of lactose in the case of lactose-free products or of alcohol used as a preservative and antibacterial agent.
The analysis on the finished product (bakery products, snacks, and spreads…)
How to determine the shelf life of bakery products and spread in 4 steps
With CDR FoodLab® is possible to evaluate the rancidity and the value of TOTOX* of the finished products determining Free Fatty Acids, peroxide value and anisidine value on the extracted fatty material.
Sample processing is extremely simple and free from hazardous solvents:
- in the case of bakery products it is necessary to crush the sample and to add in appropriate proportions the adjuvant for the extraction of water-based fat EXTRAFLUID cod *300133. In the case of spreads it is sufficient to add the adjuvant for extraction;
- in both cases, after brief centrifugation, the fat is obtained as a supernatant.
Acidity, peroxides and p-anisidine with CDR FoodLab ® are determined by a simple photometric method identical to that applied to analysis of the fat used to package the finished product.
In this way it is possible to ascertain the rancidity and value of TOTOX* in real time, thus obtaining important information on the shelf life of bakery products, snacks or spreads.
Thanks to the Multitasking Mode, you can concurrently perform Free Fatty Acids, Peroxide Value(PV) and p-Anisidine Value(AV) , so rancidity and TOTOX can be determined in 5 minutes
*TOTOX= AV + 2PV indicates the general oxidation status of the oil/grease.
Thanks to the use of EXTRAFLUID the risks for the operator are eliminated and the environmental impact is minimised as the quality control of the products of bakery products (bakery products, snacks and spreads) does not require longer and complicated extraction processes, toxic solvents, expensive waste disposal or extractor hoods.
The study: “Determining the rancidity of a bakery product”
This study carried out by the researchers of CDR chemical laboratories demonstrates how it is possible to develop a system for the determination of the oxidative state and shelf life of bakery products, snacks and spreads usable from food manufacturers of any size.
Check lactose in lactose-free bakery products
CDR FoodLab ® is used to determine the lactose in bakery products to verify the actual quantity of lactose present in lactose-free products.
The sample preparation is very simple: distilled water in appropriate proportions is added to the ground product to allow its solubilisation.
A clear solution is obtained through a centrifugal action which can thus be easily analysed.
In 10 minutes, with this simple method, reliable and precise results are obtained in accordance with the reference method (HPLC), which requires training, specific knowledge and a great deal of time available.
Check the alcohol content of the finished product
With CDR FoodLab ® the analysis of alcohol content can be performed both on a antibacterial solution and on a finished product, determining the starting alcohol concentration and the final product concentration respectively, in order to avoid exceeding the legal limit.
Also in the latter case the treatment of the sample takes place simply by adding to the crushed product a determined quantity of distilled water which solubilises the alcohol bringing it into solution.
With simple centrifugation a clear solution is obtained which is then easily analysed. The analysis consists of a simple photometric reading.
Quality control on raw materials
With CDR FoodLab®, in addition to the finished product, analyses can be performed on the raw materials used for its production, such as oils and fats, milk and egg products; for this purpose CDR FoodLab ® is a complete system for the quality control of bakery products, snacks and spreads.
Oils and fats
- Free Fatty Acids
- Peroxide Value
- p-Anisidine Value
- Lactic Acid
- Lactic Acid
- Butyric Acid