Determination of Acidity (Free Fatty Acids) in egg products
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. This test allows to check the acid content of the egg products in order to control the hydrolase activity.
Method
Test type: End Point.
Testing time: 1 minute.
Analysis sessions with multiple samples are possible up to a maximum of 16 tests for CDR FoodLab® and 3 tests for CDR FoodLab® Junior.
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Sample treatment
Liquid egg: use sample as is.
Powder egg: dissolve 1 part of egg in 3 parts of water and homogenize the solution.
Principle of the test
Free fatty acids of the sample, at pH <7,0, react with a chromogenic compound and decrease its color. The decreasing of color, read at 630 nm, is proportional to the acid concentration of the sample, expressed as degree.
Calibration curve
The calibration curve was performed with acidity standard solutions.
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Reagent test Kits
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
|---|---|---|---|
| Acidity | 1 - 10 Degrees | 0.1 Degrees | 0.1 Degrees |
The Analyzers for quality control of egg products
CDR FoodLab®
Complete analysis panel, supplied already configured
Up to 16 determinations simultaneously
Possibility of carrying out analyses of the same sample
Integrated printer
Full connections (LAN - USB - Bluetooth barcode/QR code reader)
CDR FoodLab® Jr
Partial analysis panel, customisable configuration
Up to 3 determinations simultaneously
Wireless connection to external printer
USB connections