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.

Determination of Lactic Acid (D + L) in tomato derivatives

In tomato derivatives Lactic acid is produced by the fermentation of lactose mainly through microbial activity. Its concentration depends on the total bacterial count and can be a useful indicator of the good state of preservation. So the determination of the concentration of lactic acid finds a useful indicator of a good state of preservation. Furthermore, the concentration of lactic acid must be within the limits of the law.


Test Principle

D-lattico and L-lactic acids are oxidized through an enzyme to pyruvic acid with NADH production as a result. The increase of absorbance, measured at 366 nm in end-point, è directly proportional to the concentration di acido lattico nel campione. Il risultato viene espresso in ppM.

Calibration Curve

Comparative tests, on samples of tomato performed between the reference method and the CDR FoodLab® method, made in a leading tomato production company, have confirmed a very good alignment between the two systems.

Calibration curve of the Lathic acid (D+L) analysis of the CDR FoodLab® analyzer obtained by means of comparative tests with the reference method. R²=0.9974

Reagent test kits

Measuring Range

AnalysesMeasuring rangeResolutionRepeatability

Analyzers for quality control of tomato products quality control


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, supplied configured with 3 analyses of your choice, implementable
  • Up to 3 determinations simultaneously
  • Wireless connection to external printer
  • USB connections