Total Acidity in Egg and Egg Products
In some preparations for food products containing eggs, some specific enzymes are added in order to free the fatty acids. The Total Acidity test allows to check the total quantity of acidity and to monitor the enzymatic reaction.
CDR FoodLab® simplifies and speeds up the traditionally used procedures, enabling to perform many analyses in few time and with small quantities of sample as is.
Systems to test Total Acidity in eggs products and eggs
|CDR FOODLAB®||CDR FOODLAB® JUNIOR|
|Configuration with tailored panel of analyses|
|Simultaneous Sample Analyses||16||3|
|Multiple Analyses on a Sample||–|
Test type: End Point
Test time: 1 minute
It is possible to carry out several test sessions with a maximum of 16 samples
The Acidity of the sample (with pH 7,0) react with a chromogenic compound and decrease the color. The optical density, measured at 630nm, is proportional to the concentration of Free Fatty Acids in the sample.
CDR FoodLab® method shows a very good correlation with the reference method.
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 *300241 suitable for 10 tests
Code *300240 suitable for 100 tests
The reagents have a shelf-life of 12 months.
Processing – Sample Volume – Measuring Range
Powder egg: dissolve 1 part of egg in 3 parts of water and homogenize the solution. Liquid egg: use sample as is.
|0,01 – 1,10%||5 µL||0,1||0,01%|