Quality Control in food processing and production is essential.

Metrohm provides a significant range of scientific instruments and applications designed especially for these industries. Manufactured by the most renowned companies in their field, the instruments are not only sold and serviced by Metrohm but customers in Australia and New Zealand can tap into the vast knowledge and experience of the world’s leading scientists using Metrohm’s on location support and service.

How dry is your yoghurt powder?

Cooking with yoghurt powder is convenient as it has a longer shelf life than fresh yoghurt, with good solubility. It can be mixed in both hot and cold liquids, and, in both cases, it enhances the texture and flavor of the food products. It also has good binding properties which...

Food and beverage applications

How long does it take you to find the application(s) you need? It will only take you a few seconds when using the lightning fast Application Finder from Metrohm. With its five filter categories — standard, analyte, matrix, industry and method as well as a full text search, it enables...

Espresso powder analysed at 300 images per second

Particle size and shape analysis of espresso powder and other foodstuffs such as baby formulas Different types of coffee require different fineness: Espresso powder for example is much finer (d50~250μm) than coffee powder used to prepare filtered coffee (d50~500μm). By detecting the real image of individual particles, the result can...

Water in margarine

Water determination in margarine by Karl Fischer Margarine was created in the early 1800s as an inexpensive substitute for butter. Early margarines were made from animal fat. In the 1900s, chemists discovered how to harden liquid oils and vegetable oil replacing animal fat. Today, margarine is manufactured through a multi-step...

Iodide in Milk – How much sample prep? – Almost none

Iodide in milk by Ion Chromatography Iodine is an important component of human growth. Low levels lead to poor health and mental deficiencies. High levels can be a problem for babies with thyroid issues, thus careful monitoring of milk used for baby formula is required. The current industry standard requires a...

Worth its salt: Fast sodium determination

The sodium content of food and beverages is usually determined indirectly through a precipitation reaction with silver nitrate. This approach assumes that the chloride ions are present in a molar ratio of 1:1 with the sodium ions, which is not always the case. On the other hand, established methods for...

Homogenisation of fibrous food samples

The complete homogenisation of fibrous food samples is a difficult task as fibres can pass the apertures of the bottom sieve in vertical orientation. A good tool for fibrous food samples: Retsch V rotor The use of the Retsch V rotor with the SM 300 significantly improves the homogenisation of fibrous materials....

Dairy analysis in compliance with international standards

Dairy analysis: The presence of fats and proteins often renders sample preparation in milk and dairy products laborious and error-prone. Reliable automated sample preparation for dairy analysis Metrohm's automated instruments take over sample preparation. Besides saving time and improving traceability, you can increase the reliability of your analyses and ensure compliance...

How to minimize standard deviations by correct sample preparation

Modern analytical methods increase precision and push detection limits to make even the smallest traces of sample components detectable. Despite this development sample preparation, which is carried out prior to the actual analysis, is frequently neglected. White Paper: Follow the link to learn more and download the white paper by...

pH and acidity, salt, peroxide value, free fatty acids

The routine determination of parameters such as pH, acidity, salt, peroxide value and free fatty acids are common tasks in most food laboratories. These analyses are necessary to manufacture products with consistent properties, produce at optimal costs, avoid health problems and meet regulatory requirements.

From muesli to streaky bacon: Complete homogenisation of complex samples

The diversity of foodstuffs with their often very different product properties represents a real challenge for food testing laboratories. Before the actual analysis, the sample materials – which can vary strongly with regards to hardness and moisture – need to be homogenized and reduced to a sufficiently small particle size....

A calorie for your thoughts? Sugar in foodstuff

Today, sugar in foodstuff has become a major health related topic. Stricter limitations and more specific labelling requirements are being introduced. Metrohm's Application Note P-62 "Sugars and sugar alcohols in an apple drink applying pulsed amperometric detection" is just one example of Metrohm sugar analysis solutions.

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Quality Control in food processing and production is essential.