FoodLab Touch, analysis system of quality measurement directly in production: eggs and eggproducts

The colour is an important quality control parameter for eggs. It allows to determine the category of the eggs and eggproducts. The test is based on the photometric reading of the absorbance of the beta-carotene, a pigment naturally present in eggs. CDR FoodLab® simplifies and speeds up the traditionally used procedures enabling to perform many

Read more
FoodLab Touch, analysis system of quality measurement directly in production: eggs and eggproducts

Xanthophylls are natural pigments added in poultry feed in order to set the colour of the future egg product. The test allows to determine the value of the xanthophylls with an advantageous method and with a minimum waste of food matrix. CDR FoodLab®  simplifies and speeds up the traditionally used procedures enabling to perform many

Read more
FoodLab Touch, analysis system of quality measurement directly in production: eggs and eggproducts

In some preparations for food products containing eggs, some specific enzymes are added in order to free the fatty acids. The Total Acidity test allows to check the total quantity of acidity and to monitor the enzymatic reaction. CDR FoodLab® simplifies and speeds up the traditionally used procedures, enabling to perform many analyses in few

Read more
FoodLab Touch, analysis system of quality measurement directly in production: eggs and eggproducts

The average content of cholesterol in eggs is constant. Therefore it is possible to use this test to determine the amount of eggs contained in a specific food preparation. The possibility of performing quick and simple tests enables manufacturers to directly change the processing parameters in real time. Systems to test Cholesterol in eggs products

Read more
FoodLab Touch, analysis system of quality measurement directly in production: eggs and eggproducts

The N.853/2004 REGULATION (CE) states that the level of D-3-hydroxybutyric acid in egg products should not exceed 10mg/kg of dry matter CDR FoodLab® Touch is an innovative analysis system which simplifies and speeds up the procedures traditionally used allowing to determine the D-3-hydroxybutyric acid quickly: 5 minutes for sample preparation, testing time 5 minutes. The

Read more
FoodLab Touch, analysis system of quality measurement directly in production: eggs and eggproducts

The N.853/2004 REGULATION (CE) states that the level of lactic acid in egg products should not exceed 1000 mg/kg of dry matter CDR FoodLab® is an innovative analysis system which simplifies and speeds up the procedures traditionally used allowing to determine the Lactic acid quickly: 5 minutes for sample preparation, testing time 8 minutes. The sample

Read more