D-3-hydroxybutyric acid test in Egg and Egg Products

Simple chemical analysis of egg products and eggs thanks to CDR FoodLab with very easy and quick sample preparationThe N.853/2004 REGULATION (CE) states that the level of D-3-hydroxybutyric acid in egg products should not exceed 10mg/kg of dry matter

CDR FoodLab® Touch is an innovative analysis system which simplifies and speeds up the procedures traditionally used allowing to determine the D-3-hydroxybutyric acid quickly: 5 minutes for sample preparation, testing time 5 minutes. The sample can also be used for the determination of lactic acid: it’s possible to perform both tests on the same sample with a considerable saving of time.

Systems to test D-3-hydroxybutyric acid in eggs products and eggs

  CDR FoodLab analyzer for tests on egg products and eggsCDR FOODLAB® CDR FoodLab Junior analyzer for tests on egg products and eggsCDR FOODLAB® JUNIOR
Analyses Butyric Acid
L-Lactic Acid
Total Acidity
Configuration with tailored panel of analyses
Simultaneous Sample Analyses 16 3
Multiple Analyses on a Sample si


Test type: kinetic
Test time: 5 minutes
It is possible to carry out several test sessions with a maximum of 16 samples.

Test principle

The pasteurization of egg products is based on the use of not high temperatures, because egg proteins are sensitivity to heat. For this reason, the use of bad eggs, increases the health risk and reduces the shelf-life of the fresh egg products. The use of incubated or decayed eggs can be detected verifying the presence of some organic acids indicative of metabolic products and microbial decomposition such as succinic acid, lactic acid and D-3-hydroxybutyric acid. The best method currently highlighting this fraud is the test of D-3-hydroxybutyric acid, very low in fresh eggs (<1mg/kg), but much more high in the wastes of incubator. The analysis is generally carried out by extraction and gas chromatography.

D-3-hydroxybutyric + NAD+ frecciaPink complex

The D-3-hydroxybutyric acid reacts, by an enzymatic reaction with the NAD+ and induces the formation of a pink color whose intensity, measured at 505 nm, is directly proportional to the concentration of D-3-hydroxybutyric acid in the sample. The result is expressed as ppm of D-3-hydroxybutyric acid.

Correlation data

Comparative tests on samples of mixed eggs where was add a D-3-hydroxybutyric acid standard, checked with CDR FoodLab® method, confirmed a very good alignment.


Comparative tests on samples of mixed eggs where was add a D-3-hydroxybutyric acid standard, checked with CDR FoodLab 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 *300420 suitable for 100 tests.

Code *300426 suitable for 10 tests.

The reagents have a shelf-life of 12 months.

Sample Handling


Powdered egg, mixed egg and egg white, yolk diluited. Transfer part of the solution obtained in a centrifuge tube and centrifuge for 5 minutes

It ‘s possible to test both Lactic and D-3-hydroxybutyric acid on the sample prepared.

Measuring range

Measuring range
(ppm ac. D-3-idrossibutirrico)
(ppm ac. D-3-idrossibutirrico)
0,5 – 15 0,1 1 ppm

Per campioni con valori di acido D-3-idrossibutirrico > 15 ppm, utilizzare metà volume di campione (75 uL) e moltiplicare il risultato ottenuto per 2.

Reagents developed by CDR S.r.l - Quality System Certified ISO 9001 Ed. 2015 - Certificate n. 9115

Click and Discover more about CDR FoodLab®: Tests in few minutes, reference methods compliant. Easy to use also by unskilled staff

D-3-hydroxybutyric acid was last modified: December 30th, 2018 by CDR s.r.l.