CDR FoodLab® allows you to determine lactose on bakery products and baked goods in order to verify the exact residual amount of lactose present in the lactose-free products.
The sample preparation is very easy and it is carried out in 4 easy steps:
- Grind the sample and weigh it as it is written in the method
- Add a specific amount of water
- Homogenise
- Centrifuge and collect the supernatant to carry out the analysis
In 10 minutes with this easy method you can obtain affordable and precise results as you obtain with the reference method (HPLC) that needs chemical skill and expertise being also very time consuming.
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.
 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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Correlation curve
Here below we have the correlation of the results obtained doing the analyses with CDR FoodLab® and the reference method on low lactose milk. The correlation R2= 0,9882 is great considering the difficulty of the reference method.
In the case of finished products, with a sample preparation, a limpid supernatant containing lactose is obtained. The analysis is carried out on this supernatant.
Methods
Test type: End Point
Time of test: 10 minutes
It is possible to carry out several test sessions with a maximum of 16 samples.
Test principle
Lactose is a disaccharide sugar that is found in milk and is formed from galactose and glucose. Lactose makes up around 4.5~5% of milk (by weight). The enzyme lactase is essential for digestive hydrolysis of lactose in milk. Deficiency of the enzyme causes lactose intolerance.
Lactose is split in glucose and galactose. Glucose reacts with a phenolic compound through an enzymatic reaction, with peroxidase, and forms a pink coloured complex. The absorbance of the complex is read at 505 nm, and the value is directly proportional to the concentration of lactose in the sample.
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 *300015: 100 tests
Code *300010: 10 tests
The reagents have a shelf-life of 12 months
Sample Preparation
A grinded product is weight and it is added a define amount of distilled water. After the centrifugation the supernatant obtained is collected for the analysis
Measuring range
| Test | Measuring Range | Resolution | Repeatability |
|---|---|---|---|
| Lactose [0.01-2 g/100g] | 0.01 - 2 g/100g | 0.01 g/100g | 0.05 g/100g |
