Egg products

The&nbsp;colour&nbsp;is an important quality control parameter for eggs. It allows to determine the category of the eggs and egg-products. The test is based on the photometric reading of the absorbance of the&nbsp;beta-carotene, a pigment naturally present in&nbsp;eggs.

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]. Analysis sessions with multiple samples are possible up to a maximum of 16 tests for CDR FoodLab®.<h3>Sample treatment</h3>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.

Method

The test is based on the reading of the absorbance related to the absorption of the β-carotene.

Test principle

CDR FoodLab® method shows a very good correlation to Official Method.

Calibration Curve

The calibration curve of CDR FoodLab® for color analysis, carried out with respect to the reference method. R²=0.9936

Liquid egg

Egg mix. powder and yolk powder

Reagent test Kits

Measuring range

CDR FoodLab® the analyzer for quality control of food, animal feeds and pet foods. Top version

CDR FoodLab®

The Analyzer for quality control of egg products

Colour

Oils and fats

Frying oils and fried snacks

Fish Oil

Olive oil

Palm oil

Bakery products and spreads

Nuts

Milk and dairy products

Tomato derivatives

Vinegar

Food

Wine

Beer

Cider

Kombucha

Coffee Fermentation

Green coffee, roasted coffee and beverage

Water for coffee preparation

Beverage

Animal feeds and silages

Pet Food

Animal food and silages

Food Analyses

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Features

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Models

Validations