Case Studies

How to determine the oxidation state and forecast the Shelf life of fried snacks

Snack foods are currently consumed by millions of people of diverse cultural backgrounds in many countries.

However, these products can undergo degradation processes, first of all, the lipid oxidation which causes rancidity and off- flavours.

Take a look at a comparison between the different methods to test the shelf life of snacks and bakery foods. http://bit.ly/snackscomparisonFB

CDR FoodLab® is the analysis system specifically developed by CDR to respond to the needs of snacks producers of any size.

CDR FoodLab® allows testing the shelf life of finished products (fried snacks and nuts) more rapidly and easily than traditional methods with a green method.

Download the paper: “Fried snacks: the knowledge of the oxidation state to improve the Shelf life“, written by Dr. Emanuela Pascale, Research fellow at Department of Chemistry “Ugo Schiff”, Università degli Studi di Firenze, Italy.

A new method for determination of Lactose content in dairy products

The lactose determination with the common commercial kits appears to be very time consuming (more than 2 hours) and furthermore the analysis must be carried out from people with high chemical skill in chemical laboratory

A new method for the determination of Lactose content in lactose-free dairy products: take a look http://bit.ly/lactoseStudyFB

CDR has developed a new easy method for the determination of Lactose content in lactose-free dairy products in 10 minutes with the analysis system CDRFoodLab.

Thanks to its easiness also people without chemical skill are able to carry out this test in total autonomy in production plants of dairy industry and food industry

Download the full paper CDR FoodLab method for the determination of Lactose content in lactose-free dairy products.

The reliability and availability of CDR FoodLab system

The reliability and availability of CDR FoodLab system for determining Free Fatty Acids value (FFA) and Peroxide Value (POV) were tested during the hydrolytic rancidification and lipid oxidation of edible oils.

Take a look http://bit.ly/FFA-POV-validationKoreaFB

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 CDR FoodLab based on spectrophotometry make it a very good alternative to monitor the lipid oxidation of edible oils and lipid-containing foods.

Download the report here Rapid and Sensitive Determination of Lipid Oxidation Using the Reagent Kit Based on Spectrophotometry (FOODLABfat System)

The Campden BRI Laboratory - trial on CDR FoodLab

The international reference laboratory Campden BRI has trialled the CDR FoodLab to establish whether it could meet the requirements for analysing a number of important food quality parameters

Take a look at the full Report http://bit.ly/CampdenBRIoilsFB

They wrote:
"The assessment of the ability of the CDR FoodLab to analyse for Anisidine Value, Peroxide Value and Free Fatty Acid content showed that the instrument gave comparable results to the reference methods with very high correlation coefficients suggesting good accuracy of results. Analysis of ten replicates of one sample of olive oil showed very good precision for all three analyses."

Download the full report made by Campden Bri

Edible Oil Analysis on Soybean

This is a case study of Edible Oil Analysis Soybean done on a CDR FoodLab Fat analyzer. The FoodLab fat is certified to directly correlate with AOCS testing methods.
Results were replicated and are repeatable. Oil it's been treated with FILSORB. To access the case study click on link - Example Case Study