CDR FoodLab Touch, designed for different kinds of fats and oils, is configured with the complete analysis panel (complete configuration). It is able to analyze 16 samples at the same time, endowed with 5.7” LCD touchscreen, printer, incubation cells, ethernet (LAN) connection, USB for PC connection, USB for the transfer of the analyses' data.
CDR FoodLab Junior, designed for different kinds of fats and oils, can be configured with some analysis of your choice (tailored configuration). It is able to analyze 3 samples at the same time, endowed with 4.3” LCD touchscreen, USB for PC connection, bluetooth 2.1.
Tests for Edible Oils & Fats
Free Fatty Acids (FFA) test
In just 1 minute you can perform the analysis of FFA value at the production line for edible fats and oils using the innovative CDR FoodLab method that simplifies and speeds up the AOCS Official Method Ca 5a- 40 procedure.
Features of the FFA Test:
• Rapid results: 1 minute ISO/AOCS compliant method.
• Simple method: low toxicity reagents are pre-filled in disposable cuvettes
• High accuracy and sensitivity: up to 0.01% deviation in oleic acid can be detected.
• Test using micro-samples: suitable even to test fat substances that have a difficult extraction process.
• Cost effective solution: rapid return on investment
Peroxide Value test
In just 4 minutes and with a small quantity of sample, you can carry out the Peroxide Value test on edible oils and fats, including Olive oil, Nut oil, Walnut oil, Peanut oil, Sunflower oil, Castor Oil, Palm oil, other vegetable oils, butter, margarine, Fish oil, cooking oil, animal fats and more. No preparation is needed for oil sample. The method in compliant to AOCS Official Method Cd 8-53.
Features of the Peroxide Value Test:
• Rapid results: 4 minute ISO/AOCS compliant method.
• Simple method: photometric method, low toxicity reagents pre-filled in disposable cuvettes.
• Test using micro-samples–suitable even to test fat substances that have a difficult extraction process.
• Cost effective solution: rapid return on investment.
Soaps are salts of fatty acids obtained from a reaction that occurs between free fatty acids and sodium carbonate. Thanks to their water solubility and insolubility in oil, they can be separated from fat through specific procedures. Food industries use this technique to lower fat acidity and to enhance its organoleptic characteristics. For such industries, it is important to carry out a chemical analysis for determining the concentration of soaps in oil and fat.
CDR’s FoodLab method simplifies and speeds up the official procedure, C8 NGD-1976, for testing the soaps in fats and, thanks to micro quantities used, allows extension of the analysis to samples of fat when extraction is difficult.
With different FoodLab Touch systems you can test the value of soaps in oils and fats plus milk, egg, tomato, vegetable sauces, cheeses and fats.
p-Anisidine Value (AnV) test
The innovative CDR Foodlab method is fast, user-friendly and realiable, and simplifies the standard AOCS (Cd 18-90) procedure since it tests micro-quantities of samples (melted fats or oil as it is) without any treatment in just 2 minutes without toxic reagents, dedicated instrumentation or skilled operator. Compliant with AOCS Official Method Cd 18-90.
Validation of the Effectiveness of FoodLab in Determining the Level of Soaps, FFA and Peroxide Value
Neotron, an accredited laboratory, conducted a study in order to compare the performance of FoodLab’s (previous version of FoodLab Touch) method with NGD and ISO methods used to determine the level of soaps, Peroxide Value (PV) and FFA in an oil matrices.
Neotron drew the following conclusions:
"FoodLab is easy to use. The tests performed in relation to Peroxide Value (PV), Free Fatty Acid (FFA) and soaps confirm that the system provides an excellent photometric linearity and that the results are equivalent to those obtained during parallel tests based on ISO methods (for the Peroxide Value (PV) and Free Fatty Acid (FFA)) and the NGD methods (for soaps). The ISO methods used to determine the Peroxide Value (PV) and Free Fatty Acid (FFA) match the analytical criteria defined for these parameters in EEC Regulation 2568/91 and subsequent amendments."
|Tests||Measuring Range||Accuracy||Repeatability||Resolution||Analysis Time||Tests/hour|
|Free Fatty Acids (FFA)||0.01 - 26.03% oleic acid||± 5%||CV < 2%||0.01% oleic acid||1 min||80|
|Peroxide Value (PV)||0.1 - 550 mEqO /kg 2||± 5%||CV < 3%||0.01 mEqO /kg 2||5 min||70|
|Anisidine Value (AnV)||0.5 - 100 AnV||± 5%||CV < 5%||0.1 AnV||1 min||40|
|Soaps||1 - 3000 ppM sodium oleate||± 5%||CV < 5%||1 ppM sodium oleate||5 min||70|