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 and eggs
 CDR FOODLAB® |
 CDR FOODLAB® JUNIOR |
|
|---|---|---|
| Analyses | Butyric Acid L-Lactic Acid Cholesterol Colour Total Acidity Xanthophylls |
Configuration with tailored panel of analyses |
| Simultaneous Sample Analyses | 16 | 3 |
| Multiple Analyses on a Sample |  |
– |
Method
Test type: End Point
Test time: 10 minutes
It is possible to carry out several test sessions with a maximum of 16 samples
Test principle
If placed in contact with specific enzymes, cholesterol reacts with a phenol derivative forming a red compound with an intensity that is directly proportional to the concentration of cholesterol in the sample, if measured at 505 nm. CDR’s innovative method is simple, fast and uses micro-sample.
Reagent test Kits
The reagents are packaged in foil pouches containing 10 tubes useful to perform 10 analyses.
This is the minimum package that allows the use of CDR systems even to those who need to make a few analyses, thus not wasting reagents.
There are also boxes of 100 tests, however, packaged in 10 bags of 10 tubes containing the reagent.
Code *300395, suitable for 100 tests
Code *300398, suitable for 10 tests.
The reagents have a shelf-life of 12 months.
Processing – Sample Volume – Measuring range
Campione
Mixed egg.
| Measuring g/100g |
Resolution g/100g |
Repeatability |
|---|---|---|
| 0,030 – 0,830 | 0,001 | 0,05g/100g |
