With CDR FoodLab® you can perform the test of Free Fatty Acids in bakery products, snack and spread with a very easy method.
Sample processing is extremely simple and free from hazardous solvents.
CDR FoodLab® method that simplifies and speeds up the AOCS Official Method Ca 5a- 40 procedure with the same accuracy.
Once the sample to be analyzed has been extracted, acidity can be determined in just 1 minute.
The extracted sample can also be used to determine the p-Anisidine value and the Peroxides Value of the product.
So with CDR FoodLab® you can easily evaluate the rancidity and the value of TOTOX of baked goods, baked goods, snacks and spreads by determining Free Fatty Acids, Peroxide Value and Anisidine Value on the extracted fat.
Take a look! It’s fast and simple
The Analyzers CDR FoodLab® for a complete quality control on bakery products, baked goods, snacks and spreads.
The system is supplied pre-calibrated and ready for use.
Results are expressed in accordance with the reference method.
The analytical methods are simple: the system does not require an equipped laboratory or skilled staff. You can perform the test even at production line.
 CDR FoodLab® |
 CDR FoodLab® Junior |
|
|---|---|---|
| Analyses | Bakery Products and Spreads: Free Fatty Acids Peroxide Value Anisidine Value (AnV) Lactose Alcohol by Volume Alcohol by Volume on Preservative solution |
Configuration with tailored panel of analyses |
| Simultaneous Sample Analyses | 16 | 3 |
| Multiple Analyses on a Sample |  |
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Results are comparable to the ISO/AOCS method
The calibration curve of the analytical CDR FoodLab® method, carried out with respect to the reference method AOCS Official Method Ca 5a-40. Furthermore Free Fatty Acids content was determined using the CDR FoodLab® instrument and the titration method used by Campden BRI (Campden BRI Method TES-AC-211): the data for Free Fatty Acids using the CDR FoodLab® was found to be very consistent with good reproducibility across the triplicate runs, and the correlation is very good.
Method
Test type: End Point.
Testing time: one test 1 minute.
Are possible test sessions with several samples, up to a maximum of 16.
The system is supplied pre-calibrated and ready for use.
Principle of the test
Free fatty acids of the sample, at pH<7.0, react with a chromogenous compound and decrease its color. The decreasing of color, read at 630 nm, is proportional to the acid concentration of the sample, expressed as % of oleic acid.
The acid content of edible fats is given by the quantity of free fatty acids deriving from the hydrolytic rancidity of triglycerides. As this alteration occurs in unsuitable conditions for the processing and preservation of fats, acidity represents a basic indicator of the genuineness of the product. The test is particularly important during the refining of oils and fats, for the assessment of the processing cycle and for the definition of product categories.
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 *300125: 100 tests
Code *300128: 10 tests
The reagents have a shelf-life of 12 months
Sample Handling
bakery products: it is necessary to crush the sample and to add in appropriate proportions the adjuvant for the extraction of water-based fat. After brief centrifugation, the fat is obtained as a supernatant.
spreads: it is sufficient to add the adjuvant for extraction; After brief centrifugation, the fat is obtained as a supernatant.
Measuring range
| Test | Measuring Range | Resolution | Repeatability |
|---|---|---|---|
| Acidity [0.03-1.1] % | 0.03 - 1.1 % Oleic Acid | 0.01 % Oleic Acid | 0.02 % Oleic Acid |
| Acidity [0.01-0.59] % | 0.01 - 0.59 % Oleic Acid | 0.01 % Oleic Acid | 0.01 % Oleic Acid |
