Egg products

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.<a href="/cdrfoodlab/analyses/egg-products">CDR FoodLab®</a> simplifies and speeds up the traditionally used procedures enabling to perform many analyses, in few time and with small quantities of sample as is.

Colour of the Egg and Egg Products

CDR FoodLab® is the chemical analyzer for quality and process control that allows you to determine a wide range of parameters of many foods, animal feeds and pet foods. 

Test type: End Point Test time: [uni]. It is possible to carry out several test sessions with a maximum of 16 samples<h3>Sample treatment</h3>Liquid egg products: for yolk and mix collect the sample as is, without any treatment. Powdered eggs products: put egg powder in a centrifuge tube and add the extraction solution. Mix the solution for about and centrifuge it for 5 minutes.

Method

The test is based on the photometric reading of the absorbance of the beta-carotene.

Test principle

The method of <a href="/cdrfoodlab/analyses/egg-products">CDR FoodLab®</a> shows a very good correlation with the reference method.<figure class="image"><img src="https://s3-foodlab.s3.eu-central-1.amazonaws.com/Colour_EGG_d1324df19d.jpg" alt="The calibration curve of CDR FoodLab® for color analysis, carried out with respect to the reference method. R²=0.9936"></figure>

Colour of the Egg and Egg Products

Method

Test principle

Calibration Curve

Reagent test Kits

Liquid egg

Egg mix. powder and yolk powder

Measuring range

The Analyzers for quality control of egg products

CDR FoodLab®