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Whitepapers & Application Notes

 

Safeguarding herb and spice authenticity

19 September 2018 | By

Infrared (IR) and near-infrared (NIR) spectroscopy are fast, easy-to-use techniques with applications in a wide variety of industries. The technique also has a history of being used for food applications such as those for measuring protein, moisture, and fat content...

Finding antibiotics in milk

19 September 2018 | By

Those milk moustaches are a stroke of marketing genius. Just seeing them through the years evokes the health benefits of milk, from its proteins and calcium to its fortified vitamins. What we never see, however, is the growing global concern over the amount of antibiotic residuals that can be found…

Brewing a better beer

19 September 2018 | By

The Master Brewers Association claims that people drink beer with their eyes. If a beer has a nice big head of foam and no haze, most drinkers think those are the telltale signs of a good brew. For many beers, these attributes are highly desired, but brewers are the first…

Food fraud fighters go high tech

19 September 2018 | By

It came like a hard slap to the face for most people in the developed world. How could horsemeat end up in the human food supply chain? Sure, stories about food fraud and contamination in the developing world seem commonplace. The infamous melamine milk scandal of 2008 sickened hundreds of…

It’s time to turbocharge your cooking process

18 September 2018 | By

Manufacturers are under more pressure to produce food without increasing their factory footprint. Speeding up cooking processes using technology such as Steam Infusion can dramatically increase productivity without compromising the end product. See the graph below demonstrating how the speed of heating 1,000kg in a 2,500kg kettle changes depending on…

Analysis of aroma compounds in edible oils by direct Thermal Desorption GC/MS using slitted microvials

9 July 2018 | By

The determination of aroma compounds in edible oils (olive oil, sunflower oil, fish oil etc.) is important for manufacturers and vendors of these products. Especially off-flavors / off-flavours derived from unsaturated fatty acid degradation such as, for example, hexanal, 2-(E)-nonenal and 2,4-(E,E)-decadienal are of interest. These compounds can compromise the…

Fully automated determination of 3-MCPD and Glycidol in edible oils by GC/MS based on the commonly used methods ISO 18363-1, AOCS Cd 29c-13, and DGF C-VI 18 (10)

9 July 2018 | By

3-MCPD and Glycidol and especially their fatty acid esters are process contaminants that are formed, for example, when edible oils and fats are refined. At least some of the above-mentioned substances are classified as potential human carcinogens, a fact which has prompted the introduction of rules and regulations that specify…