Colour of the Egg and Egg Products
The colour is an important quality control parameter for the egg which allows to determine the category of the egg-product. The test is based on the photometric reading of the absorbance of the beta-carotene, a pigment naturally present in eggs.
Method
Sample treatment
Liquid egg products: for yolk and mix collect the sample as is, without any treatment.
Powdered eggs products: weigh 1 gr of egg powder in a centrifuge tube and add 3 ml of extraction solution. Mix the solution for about 1 minute and centrifuge at 5000 rpm for 5 minutes.
Principle of the test
The test is based on the reading of the absorbance related to the absorption of the β-carotene.
Calibration curve
CDR method shows a very good correlation with Official Method.
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Reagent test Kits
Liquid egg
Egg mix. powder and yolk powder
Measuring range
| Analyses | Measuring range | Resolution | Repeatability |
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The Analyzer 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