To obtain a high quality product, it is essential to continuously monitor frying oil. CDR FoodLab® enables to control the quality of frying oil directly during the manufacturing stage with a fast, simple and reliable method, the ideal system to monitor the degradation of frying oil, cooking oil, waste oil.Read more
Snack foods are currently consumed by millions of people of diverse cultural backgrounds in many countries because they are tempting snacks if characterized by crispness, brilliant colour and flavours.
However, these products can undergo degradation processes, first of all, the lipid oxidation which causes rancidity and off- flavours.
There are several methods to test the shelf life of snacks and bakery foods, but CDR FoodLab® is the only one, not only to be a green method, but also, it is able to give an actual measurement of oxidative stability of finished products, in a simple and fast way.
Comparison between different methodsRead more
The reliability and availability of CDR FoodLab® system for determining acid value (AV) and peroxide value (POV) were assessed
during the hydrolytic rancidification and lipid oxidation of edible oils.
The CDR FoodLab® system based on spectrophotometry was compared to the official methods (ISO 660 and 3960 protocols) based on manual titration employing the standard mixture for the simulated
oxidation models and edible oils during the thermally induced oxidation at 180°C.
Considering ISO protocols with a probability of human error in manual titration, the rapidness and simplicity of the reagent kit based on spectrophotometry make it a very good alternative to monitor the lipid
oxidation of edible oils and lipid-containing foods.
CDR and its American distributor have presented the new CDR FoodLab®at Snaxpo 2015, the most important event of the snack food industry, showing the features of the new analyzer and performing with it demo analysis on different kind of matrices involved in the production of snack food: from finished product to cooking oils, vegetable and animal fats, nuts, eggs and egg products, milk and so on.Read more
CDR chooses Snaxpo for the worldwide CDR FoodLab preview. The new analysis system will be presented at the american Snack Food Industry trade show, identified with the most influential organization in the sector, the Snack Food Association. From 28th to 31st March at stand #226B is possible to see CDR FoodLab® and analysis demos.Read more
Simone Pucci, Head of the R&D Chemical Laboratory, who wrote about the analytical needs of the fish oil industry and about the chemical analysis methods applied to the fish oil processing and quality control.Read more
Do you want to know where the CDR FoodLab® analyzers have been showcasing in the last month? Read the article by our Marketing Manager, Gabriele Casini, reporting about the past appointments with the trade shows our foreign distributors has taken part to.Read more
Are you looking for a rapid and reliable way to verify the goodness and the real oxidation stage of the fats and oils you are selling, buying or processing? Here is the solution called p-Anisidine Value analysis. By Simone Pucci.Read more
From 1st to 4th of March Snaxpo 2014,the fair of the American snack industry, takes place in Dallas. Crystal Filtration, CDR FoodLab analyzers’ distributor in the USA, will take part at the event.Read more
27th November 2013 – How to monitor the condition of rancidity of nuts and the condition of its extractable fats? Which are the appropriate analyses to make an efficient management of the lots of nuts? What chemical characteristics of hard shelled dried fruit form the basis for oxidation processes and rancidity? On line on this website you can find a white paper about it.Read more