Why do some food testing methods require measurements at 20 degrees Celsius?

Physical properties such as refractive index, density and viscosity change with temperature. Standardized analytical procedures may therefore specify measurement or sample conditioning at a defined temperature such as 20 degrees Celsius.

Food-testing

Q: What tests are commonly performed in a food testing laboratory?

Common food laboratory tests include protein, fat, moisture, ash, Brix, acidity, pH, salt, viscosity and oil-quality parameters. Specialized laboratories may also use NIR, optical rotation, ion chromatography, oxidation stability and thermal measurements.

Q: Can CWTC provide a complete food testing laboratory solution?

CWTC can combine reference analytical methods, rapid NIR testing, portable instruments, inline process analysis, sample preparation, temperature control, laboratory water, glassware and safety equipment according to the laboratory requirement.

Q: How is protein measured in food, flour and feed?

Protein is commonly determined through Kjeldahl nitrogen analysis. NIR can provide rapid routine protein analysis where a suitable calibration is available.

Q: Can NIR measure protein, fat and moisture at the same time?

A suitably calibrated NIR food analyzer can determine protein, fat, moisture and other calibrated parameters from a single measurement in seconds.

Q: How is Brix measured in juice and beverages?

Brix is normally measured using a refractometer. Handheld instruments are useful for rapid production checks, while laboratory digital refractometers provide controlled quality-control measurements.

Q: Can Brix or concentration be measured continuously during production?

Inline refractometers can continuously monitor Brix or concentration directly in a process line and provide immediate information for process adjustment.

Q: What is the difference between pH and titratable acidity in food?

pH measures hydrogen-ion activity while titratable acidity measures the total amount of acid neutralized during a titration.

Q: How is salt or chloride measured in food?

Chloride can be accurately determined by potentiometric titration. Rapid digital salt measurement can also be useful for suitable production samples.

Q: Which tests are used to evaluate edible oil quality?

Edible-oil testing can include Free Fatty Acids or Acid Value, Peroxide Value, Iodine Value, moisture, oxidation stability, refractive index and Total Polar Materials.

Food Testing Solutions by Industry

From routine quality control to rapid multi-parameter analysis, CWTC provides analytical solutions tailored to the testing requirements of major food, feed, agriculture and drinking-water sectors. Select your industry to explore relevant parameters and technologies.

Wheat, Flour & Grains

From incoming wheat to finished flour, CWTC can support reference and rapid QC across the milling workflow.

Protein / nitrogen — Kjeldahl and NIR
Moisture / water
Ash content — muffle furnace
Fat / oil content
Rapid multi-parameter NIR
Incoming grain and finished flour QC

Discuss Your Testing Requirements

Juices & Beverages

Laboratory, at-line and inline solutions for formulation, concentration and finished beverage quality control.

Brix / concentration
Acidity and pH
Optical rotation / sugar analysis
Organic acids and ions
Portable refractometry
Inline Brix / concentration monitoring

Discuss Your Testing Requirements

Dairy

Reference and rapid solutions for raw milk, powders, cheese, cream and finished dairy products.

Fat and protein
Moisture / total solids
Salt / chloride
Acidity and pH
Gerber dairy analysis
Rapid multi-parameter NIR

Discuss Your Testing Requirements

Edible Oils & Fats

Quality control from incoming oils and fats through finished products, oxidation stability and frying-oil monitoring.

FFA / Acid Value
Peroxide Value and Iodine Value
Moisture / water
Oxidation stability — Rancimat
Butyro / refractive index for ghee and butter
TPM / frying-oil deterioration — DOM-24

Discuss Your Testing Requirements

Meat & Poultry

Composition and routine QC solutions for raw materials, formulations and finished meat or poultry products.

Protein / nitrogen
Fat content
Moisture / water
Ash content
Salt / chloride and pH
Rapid multi-parameter NIR

Discuss Your Testing Requirements

Spices, Herbs & Seasonings

Analytical solutions for incoming spices, blends, seasonings and finished products where composition and consistency matter.

Moisture / water
Ash content
Salt / chloride
Acidity / pH
Fat / oil-related analysis
Rapid composition screening by NIR where suitable

Discuss Your Testing Requirements

Jams, Jellies, Sauces & Confectionery

QC solutions for concentration, texture, acidity and sugar-related properties in formulated and finished products.

Brix / concentration
Acidity and pH
Viscosity
Optical rotation / sugar analysis
Moisture / water
Salt / chloride where relevant

Discuss Your Testing Requirements

Feed & Food Ingredients

Reference and rapid testing for incoming ingredients, formulation control and high-throughput routine analysis.

Protein / nitrogen
Fat / oil
Moisture
Ash content
Rapid NIR composition
Incoming raw-material and formulation QC

Discuss Your Testing Requirements

Agriculture, Fruits & Honey

Portable and non-destructive tools for field, receiving and quality-control applications across fresh produce and honey.

Non-destructive fruit Brix — ATAGO HIKARi
Portable Brix and acidity
Honey moisture and Brix
Optical rotation / sugar-related analysis
Fruit and vegetable juice testing
Special ATAGO agriculture scales / portable instruments

Discuss Your Testing Requirements

Drinking Water & Water Quality

Water quality is fundamental to food and beverage production. CWTC can support routine and advanced ionic water analysis.

Anions and cations by Ion Chromatography
Fluoride, chloride, nitrate and sulfate
pH and conductivity
Hardness / alkalinity and titration-based water tests
Trace / advanced ionic analysis where required
Laboratory water and analytical support

Discuss Your Water Testing Requirements

Need a Complete Testing Solution for Your Food or Water Laboratory?

Tell us what you manufacture, the parameters you need to measure, and how you currently test them. CWTC can help identify the right combination of reference, rapid, at-line and inline analytical solutions for your application.

Discuss Your Testing Requirements

What food parameter do you need to measure?

Protein & Nitrogen Analysis

Determine protein and nitrogen using established reference methods, rapid NIR analysis, or continuous process measurement. Kjeldahl remains a widely used reference technique for accurate nitrogen determination, while NIR enables much faster routine analysis of protein together with other calibrated food-quality parameters.

Reference Analysis

Kjeldahl

Established nitrogen and protein determination for reference analysis, routine quality control, method compliance, and the development or verification of rapid analytical calibrations.

Wheat · Flour · Grain · Dairy · Meat · Feed · Food Ingredients

View Kjeldahl Solutions

Rapid Analysis

NIR

Measure protein together with moisture, fat, and other calibrated parameters in seconds with minimal sample preparation and without routine chemical reagents or consumables.

Wheat · Flour · Grain · Dairy · Meat · Feed · Processed Foods

Explore NIR Solutions

Continuous Process Analysis

NIR-Online

Measure protein and other calibrated composition parameters continuously in suitable production processes, providing immediate process information without waiting for conventional laboratory results.

Flour · Grain · Powders · Feed · Food Ingredients · Continuous Processes

Explore Inline NIR

Common applications: Wheat · Flour · Grains · Dairy · Meat & Poultry · Feed · Food Ingredients

Fat & Oil Content Analysis

Determine fat and oil content using established extraction techniques, rapid NIR analysis, or dedicated dairy reference methods. The most suitable approach depends on the food matrix, required accuracy, sample throughput, and whether the result is being used for reference analysis, routine quality control, or rapid production decisions.

Reference Analysis

Solvent Extraction

Established gravimetric fat determination using solvent extraction for accurate reference analysis and routine quality control across a wide range of food and agricultural samples.

Meat · Flour · Cereals · Oilseeds · Feed · Processed Foods

View Fat Extraction Solutions

Rapid Analysis

NIR

Measure fat together with protein, moisture, and other calibrated parameters in seconds, with minimal sample preparation and without routine solvents or chemical reagents.

Meat · Dairy · Flour · Grain · Feed · Food Ingredients

Explore NIR Solutions

Dairy Reference Analysis

Gerber Method

Dedicated fat determination for milk and dairy products using established Gerber methodology and purpose-built laboratory equipment for routine dairy quality control.

Milk · Cream · Cheese · Dairy Products · Routine Dairy QC

View Dairy Fat Solutions

Common applications: Meat & Poultry · Dairy · Wheat & Flour · Grains · Oilseeds · Feed · Processed Foods

Moisture & Water Analysis

Determine moisture or water content using selective Karl Fischer titration, rapid NIR analysis, or conventional drying methods. The appropriate technique depends on the food matrix, expected water level, required selectivity, and whether the result is needed for reference analysis or fast routine quality control.

Specific Water Analysis

Karl Fischer

Selective determination of water where conventional drying methods may be unsuitable, particularly where low levels of water must be measured accurately or other volatile components can interfere with loss-on-drying measurements.

Edible Oils · Fats · Powders · Ingredients · Low-Moisture Foods

View Karl Fischer Solutions

Rapid Analysis

NIR

Measure moisture together with protein, fat, and other calibrated parameters in seconds with minimal sample preparation and without routine chemical reagents or consumables.

Wheat · Flour · Grain · Dairy · Meat · Feed · Food Ingredients

Explore NIR Solutions

Conventional Moisture Analysis

Drying Methods

Conventional oven or moisture-balance methods remain practical for many routine food matrices where total moisture by weight loss provides the required quality-control result.

Flour · Grain · Powders · Ingredients · Processed Foods · Feed

View Moisture Analysis Solutions

Common applications: Edible Oils & Fats · Wheat & Flour · Grains · Dairy · Powders · Feed · Food Ingredients · Processed Foods

Brix & Concentration Analysis

Measure Brix, refractive index, and concentration from laboratory quality control through production-floor checks and continuous inline monitoring. Refractometry provides a fast and practical solution for juices, beverages, syrups, concentrates, sauces, and other liquid food products.

Laboratory Analysis

Digital Refractometry

High-accuracy Brix and refractive index measurement for laboratory quality control, formulation work, incoming materials, and finished-product testing.

Juices · Beverages · Syrups · Concentrates · Sauces · Dairy Drinks

View Laboratory Refractometers

Rapid / At-Line Analysis

Portable Refractometry

Fast Brix and concentration checks directly beside production, during receiving, or at multiple quality-control points without sending every sample to the central laboratory.

Juice · Soft Drinks · Syrups · Jam · Sauces · Fruit Products

Explore Portable Refractometers

Continuous Process Analysis

Inline Refractometry

Measure Brix or concentration continuously inside the process for immediate visibility of product changes, reduced manual sampling, and faster process adjustment.

Juices · Beverages · Syrups · Concentrates · Sauces · Liquid Foods

Explore Inline Refractometers

Common applications: Fruit Juice · Soft Drinks · Beverage Concentrates · Syrups · Sauces · Jam · Dairy Beverages

Salt & Chloride Analysis

Determine salt and chloride in food using accurate potentiometric titration, rapid at-line measurement, or advanced ion chromatography. The appropriate technique depends on whether the requirement is routine production control, reference chloride determination, or detailed analysis of multiple ionic components.

Reference Analysis

Potentiometric Titration

Accurate chloride determination by automated titration for routine quality control, formulation verification, and laboratory reference analysis across a wide range of foods.

Cheese · Meat · Sauces · Snacks · Brines · Processed Foods

View Titration Solutions

Rapid / At-Line Analysis

Digital Salt Measurement

Fast salt-concentration checks close to production using compact digital instruments, allowing operators and QC teams to make rapid decisions without waiting for laboratory titration results.

Soups · Sauces · Brines · Meat Products · Pickles · Processed Foods

Explore Salt Meters

Advanced Ion Analysis

Ion Chromatography

Separate and quantify chloride together with other anions and cations where detailed ionic composition is required, providing considerably more information than a single salt measurement.

Beverages · Dairy · Ingredients · Processed Foods · Research Applications

Explore Ion Chromatography

Common applications: Cheese · Meat & Poultry · Sauces · Snacks · Brines · Pickles · Dairy · Processed Foods

Edible Oil & Fat Quality Analysis

Evaluate edible oils, fats, and frying oils using analytical solutions for chemical quality, oxidation stability, and rapid degradation monitoring. Key parameters such as acid value, free fatty acids, peroxide value, iodine value, and oxidation stability provide different information about oil quality, processing, shelf life, and deterioration.

Chemical Quality Analysis

Potentiometric Titration

Automated titration for important edible-oil quality parameters including acid value, free fatty acids, peroxide value, and iodine value for raw materials, processing, and finished-product quality control.

Edible Oils · Ghee · Fats · Margarine · Oilseeds · Food Ingredients

View Oil Titration Solutions

Oxidation & Shelf-Life Testing

Rancimat

Determine oxidation stability and resistance to rancidity under accelerated conditions. Rancimat testing is widely used to compare oils, fats, formulations, antioxidants, and product stability.

Vegetable Oils · Fats · Ghee · Nuts · Oilseeds · Fat-Containing Foods

Explore Rancimat Solutions

Rapid Frying Oil Analysis

Total Polar Materials

Rapidly assess deterioration of frying oil by measuring total polar materials, helping food processors and commercial kitchens determine when frying oil quality has declined and replacement is required.

Frying Oils · Snacks · Potato Products · Fast Food · Industrial Frying

Explore Frying Oil Testing

Common applications: Edible Oils · Ghee · Vegetable Fats · Margarine · Oilseeds · Frying Oils · Snacks · Fat-Containing Foods

Acidity & pH Analysis

Measure pH and titratable acidity for routine food quality control, formulation, fermentation, processing, and finished-product testing. While pH indicates the hydrogen-ion activity of a sample, titratable acidity measures the total acid content and can provide additional information about taste, stability, processing, and product consistency.

Routine Quality Control

pH Measurement

Fast and direct pH measurement for routine quality control, production checks, formulation, fermentation monitoring, and assessment of product consistency using suitable electrodes for the food matrix.

Dairy · Beverages · Sauces · Meat · Fermented Foods · Ingredients

View pH Measurement Solutions

Reference Acidity Analysis

Potentiometric Titration

Automated determination of titratable acidity and acid content for consistent laboratory analysis, reducing subjective endpoint interpretation and supporting routine food and beverage quality control.

Fruit Juice · Soft Drinks · Dairy · Wine · Sauces · Food Ingredients

View Titration Solutions

Rapid / At-Line Analysis

Digital Acidity Measurement

Rapid acidity checks close to production using compact digital instruments designed for selected food and beverage applications, allowing quicker process decisions without waiting for full laboratory analysis.

Fruit Juice · Citrus · Beverages · Dairy · Food Processing

Explore Rapid Acidity Testing

Common applications: Fruit Juice · Beverages · Dairy · Sauces · Fermented Foods · Meat Products · Food Ingredients

Rapid Multi-Parameter Food Analysis with NIR

Near-infrared spectroscopy enables rapid measurement of multiple food quality parameters from a single sample. Protein, fat, moisture, and other calibrated properties can be determined in seconds with minimal sample preparation and without routine chemical reagents or consumables, making NIR particularly valuable for high-throughput quality control.

Laboratory / At-Line NIR

ProxiMate

Rapid multi-parameter analysis for routine food quality control. Measure several calibrated properties from a single sample in seconds, reducing the time and consumables required for frequent production and laboratory checks.

Wheat · Flour · Dairy · Meat · Feed · Food Ingredients

Explore ProxiMate NIR

Flexible / At-Line NIR

ProxiScout

Bring rapid NIR analysis closer to the sample for incoming material checks, production-floor testing, and flexible QC. Suitable applications can be developed and expanded as more representative samples become available.

Grains · Flour · Feed · Raw Materials · Food Ingredients · Production QC

Explore ProxiScout NIR

Continuous Process Analysis

NIR-Online

Move composition analysis directly into suitable production processes for continuous measurement of parameters such as moisture, protein, and fat, providing immediate process information without waiting for laboratory results.

Flour · Grain · Powders · Feed · Food Ingredients · Continuous Processes

Explore Inline NIR

Results in seconds · Multiple parameters from one measurement · No routine reagents · Minimal sample preparation · High-throughput routine QC

Common applications: Wheat · Flour · Grains · Dairy · Meat · Feed · Food Ingredients · Powders · Processed Foods

Drinking Water & Water Quality Analysis

Drinking-water quality requires reliable determination of inorganic ions, acidity, conductivity, hardness, and other important chemical parameters. CWTC provides solutions for routine water-quality control as well as standardized analytical methods, including Ion Chromatography for inorganic anions in drinking water according to applications such as U.S. EPA Method 300.1.

EPA / Advanced Ionic Analysis

Ion Chromatography

Separate and quantify inorganic anions with high selectivity for drinking-water, environmental, and regulatory laboratories. U.S. EPA Method 300.1 specifically describes the determination of inorganic anions in drinking water by ion chromatography, including common anions and selected inorganic disinfection by-products.

Fluoride · Chloride · Bromide · Nitrite · Nitrate · Phosphate · Sulfate · Bromate · Chlorite · Chlorate

Explore Ion Chromatography

Routine Chemical Analysis

Potentiometric Titration

Automate routine water-quality determinations with precise endpoint detection and repeatable analytical workflows for parameters commonly monitored in drinking water, process water, ingredient water, and environmental laboratories.

Hardness · Alkalinity · Chloride · Acidity · Water Quality Parameters

View Titration Solutions

Routine Water Quality Control

pH & Conductivity

Perform fast routine checks of fundamental water-quality parameters using reliable electrochemical measurement. pH and conductivity are widely used for drinking water, ingredient water, process water, environmental monitoring, and general laboratory quality control.

pH · Conductivity · Drinking Water · Process Water · Ingredient Water

View Water Quality Solutions

U.S. EPA Method 300.1 – Inorganic Anions in Drinking Water: Ion Chromatography for common anions including fluoride, chloride, bromide, nitrite, nitrate, phosphate and sulfate, as well as inorganic disinfection by-products such as bromate, chlorite and chlorate.

Common applications: Drinking Water · Bottled Water · Food & Beverage Process Water · Ingredient Water · Municipal Water · Environmental Laboratories · EPA & Standardized Water Testing

Rapid Multi-Parameter Food Analysis with NIR

Protein, Fat, Moisture and More — From a Single Measurement in Seconds

Traditional reference methods remain essential for accurate food analysis, regulatory work, and calibration development. For routine quality control where many samples must be analyzed quickly, near-infrared spectroscopy can determine multiple calibrated parameters from a single sample in seconds, with minimal sample preparation and without routine chemical reagents or consumables.

One Sample · One Scan · Multiple Results

Protein Rapid composition result

Fat Rapid composition result

Moisture Rapid composition result

+ More Additional calibrated parameters

Results in Seconds Reduce routine analysis time dramatically.

Multiple Parameters Obtain several results from one measurement.

No Routine Reagents Reduce chemical consumption and routine consumables.

Minimal Sample Preparation Fast, straightforward routine quality control.

Reference Methods

Individual Analytical Methods

Protein: Kjeldahl

Fat: Solvent Extraction

Moisture / Water: Drying or Karl Fischer

Routine Analysis Considerations

Higher consumable cost

Longer analysis time

More manpower involvement

Rapid NIR Analysis

Multiparameter Analysis

Protein + Fat + Moisture

Additional parameters can be added

Designed for rapid decision making

Results in seconds

No routine chemical reagents

Minimal sample preparation

Reduced operator involvement

Essential Equipment for Food Testing Laboratories

A complete food laboratory requires more than the analytical instrument itself. Sample preparation, controlled temperature, laboratory water, accurate volumetric work and safe chemical handling are all essential parts of reliable testing. CWTC supplies supporting laboratory equipment for routine food quality control, standardized analytical methods and regulated laboratory workflows.

BÜCHI

Rotary Evaporation

Solvent evaporation, sample concentration and preparation of extracts are common supporting steps in analytical food laboratories. A Rotavapor provides controlled and repeatable solvent removal for sample-preparation and extraction workflows.

Solvent removal · concentration · extraction workflows · sample preparation

View Rotary Evaporation Solutions

JULABO

Precise Temperature Control

Many official food testing techniques, including AOCS methods, require lab tests to be carried out at below-ambient temperatures such as 20 °C with high sensitivity. This requires dynamic and precise temperature-control instrumentation. JULABO specializes in water baths, circulators and recirculating chillers for such food applications.

AOCS methods · 20 °C testing · below-ambient control · water baths · circulators · chillers

View Temperature Control Solutions

ELGA

Laboratory Water

Consistent laboratory water supports reagent preparation, standards, dilutions, analytical methods and instrument operation. ELGA systems provide purified and ultrapure water according to the quality required by the laboratory and analytical technique.

Reagent preparation · standards · dilutions · analytical work · instrument feed

View Laboratory Water Solutions

IWAKI

Laboratory Glassware

Accurate volumetric work remains fundamental to titration, dilution, standard preparation and routine wet chemistry. IWAKI laboratory glassware supports repeatable preparation and measurement throughout food quality-control laboratories.

Volumetric preparation · standards · dilution · titration · routine wet chemistry

View Laboratory Glassware

asecos

Chemical Safety & Storage

Food laboratories routinely handle solvents, acids, bases and analytical reagents. Correct safety storage supports controlled laboratory practices and reduces the risks associated with flammable, corrosive and hazardous chemicals.

Flammable liquids · acids / alkalis · reagents · chemical storage · laboratory safety

View Safety Storage Solutions

BÜCHI

Melting & Slip Melting Point

Melting and slip melting point measurements provide important quality information for edible fats and specialty food materials. Slip melting point is particularly relevant for palm oil fractions, cocoa butter and other fats where melting behavior affects identity and product performance.

Slip melting point · edible fats · palm oil · cocoa butter · specialty ingredients

View Melting Point Solutions

Frequently Asked Questions About Food Testing

Common questions about food analysis methods, rapid testing, standardized laboratory methods, edible-oil quality, flour and grain testing, honey analysis, drinking water and laboratory equipment.

What tests are commonly performed in a food testing laboratory?

Common food laboratory tests include protein, fat, moisture, ash, Brix, acidity, pH, salt, viscosity and oil-quality parameters. More specialized laboratories may also use NIR, optical rotation, ion chromatography, oxidation stability and thermal measurements. The correct combination depends on the product, specification and quality-control requirement.

Can CWTC provide a complete food testing laboratory solution?

Yes. CWTC can combine reference analytical methods, rapid NIR testing, portable instruments, inline process analysis, sample preparation, temperature control, laboratory water, glassware and safety equipment according to the products, parameters and throughput required by the laboratory.

How is protein measured in food, flour and feed?

Protein is commonly determined through Kjeldahl nitrogen analysis, which remains an important reference technique. For high-throughput routine testing, NIR can determine protein rapidly when a suitable calibration is available. Wheat, flour, grains, dairy, meat, feed and food ingredients are common applications.

Can NIR measure protein, fat and moisture at the same time?

Yes. A suitably calibrated NIR food analyzer can determine protein, fat, moisture and other calibrated parameters from a single measurement in seconds. This can reduce routine reagent consumption, sample preparation and analyst time while reference methods remain important for calibration and verification.

How is ash content measured in food, flour, feed and spices?

Ash content is commonly determined by heating a weighed sample in a muffle furnace until organic material is removed and the remaining mineral residue can be measured. Ash is an important quality parameter for flour, grains, feed, spices, meat products and many food ingredients.

How is Brix measured in juice and beverages?

Brix is normally measured using a refractometer. Handheld instruments are useful for rapid production checks, while laboratory digital refractometers provide controlled QC measurements. Juices, concentrates, syrups, soft drinks, jams, jellies and sauces are common applications.

Can Brix or concentration be measured continuously during production?

Yes. Inline refractometers can continuously monitor Brix or concentration directly in a process line. This can reduce manual sampling and provide immediate information for process adjustment in juice, beverage, syrup, sauce and other liquid-food production.

What is the difference between pH and titratable acidity in food?

pH measures hydrogen-ion activity, while titratable acidity measures the total amount of acid neutralized during a titration. Both can be important for taste, fermentation, formulation, stability and product consistency. Beverages, dairy products, sauces and fermented foods commonly use both measurements.

How is salt or chloride measured in food?

Chloride can be accurately determined by potentiometric titration. Rapid digital salt measurement can also be useful for suitable production samples. Common applications include cheese, meat, sauces, snacks, brines, pickles and processed foods.

Which tests are used to evaluate edible oil quality?

Edible-oil testing can include Free Fatty Acids or Acid Value, Peroxide Value, Iodine Value, moisture, oxidation stability, refractive index and Total Polar Materials. Different parameters provide information about raw-oil quality, oxidation, processing, authenticity, shelf life and frying-oil deterioration.

What is Butyro value and how is it used for ghee or butter testing?

Butyro-refractometer measurements use refractive properties to support routine quality and purity checks of ghee, butter and edible fats. Dedicated ATAGO Butyro refractometers provide a rapid screening method alongside other reference quality tests.

How is frying-oil deterioration measured and what is TPM?

Total Polar Materials, or TPM, increase as frying oil deteriorates during repeated heating and use. A frying-oil monitor such as the ATAGO DOM-24 provides rapid monitoring of oil condition and can help establish more consistent oil-replacement decisions.

What is oxidation stability testing and what does a Rancimat measure?

Oxidation stability indicates how resistant an oil, fat or fat-containing food is to oxidative deterioration. A Rancimat accelerates oxidation under controlled conditions and determines an induction time that can be used to compare oils, formulations, antioxidants and product stability.

What is slip melting point and where is it used in edible fats?

Slip melting point describes the temperature at which a fat sample softens sufficiently to move under defined test conditions. It is relevant for palm oil fractions, cocoa butter, specialty fats and other edible-fat products where melting behavior affects identity, processing and product performance.

How is optical rotation used in sugar, syrup and honey analysis?

A polarimeter measures optical rotation produced by optically active substances such as sugars. Polarimetry is widely associated with sucrose and sugar-industry analysis and can also provide useful analytical information for syrups, concentrates and honey.

How is moisture measured in honey?

Honey moisture can be measured rapidly using a honey refractometer designed to convert refractive index into a moisture result. Brix and other sugar-related measurements may also be useful depending on the required honey quality assessment.

What food-quality tests are useful for spices and seasonings?

Spice and seasoning measurements can include moisture, ash, salt, acidity, pH and fat or oil-related parameters. Rapid NIR analysis may also be useful for suitable matrices where representative calibration models are available.

What tests are commonly performed on wheat, flour and grains?

Typical wheat, flour and grain quality parameters include protein, moisture, ash and fat. Kjeldahl and muffle-furnace methods provide important reference measurements, while NIR can rapidly screen multiple parameters for incoming wheat, milling-process control and finished flour.

What parameters can be measured in animal feed and food ingredients?

Feed and ingredient laboratories commonly measure protein, fat, moisture and ash, together with additional composition parameters depending on the material. NIR is particularly useful where large numbers of incoming or production samples require rapid routine screening.

How can ion chromatography be used for drinking-water analysis?

Ion chromatography separates and quantifies ionic components in water. Drinking-water applications can include fluoride, chloride, nitrate, nitrite, bromide, phosphate, sulfate and other anions or cations depending on the required method and system configuration.

Can food and drinking-water laboratories perform EPA methods using ion chromatography?

Ion chromatography is used in a number of EPA drinking-water and environmental analytical methods. The exact instrument configuration, column, detector, sample preparation and quality-control procedure must match the specific EPA method being followed. CWTC can help identify an appropriate Metrohm IC configuration for the required analysis.

Does CWTC provide instruments for AOAC food testing methods?

CWTC supplies analytical and laboratory equipment that can support many AOAC and other standardized food-testing procedures, including protein, moisture, ash, titration, extraction, temperature-controlled measurements and related sample preparation. Suitability should always be checked against the exact AOAC method number and its specified equipment and operating conditions.

Why do some food testing methods require measurements at 20 °C?

Physical properties such as refractive index, density and viscosity can change with temperature. For this reason, standardized analytical procedures may specify measurement or sample conditioning at a defined temperature such as 20 °C. When laboratory ambient temperature is higher than the required method temperature, refrigerated circulators or other temperature-control equipment can be used to maintain stable below-ambient conditions.

What equipment can maintain food samples below ambient temperature for standardized testing?

A refrigerated laboratory circulator can provide controlled temperatures below room ambient and maintain samples, baths or connected analytical equipment at a defined set point. JULABO temperature-control systems can therefore support analytical methods where a specified temperature, such as 20 °C, must be maintained despite warmer laboratory conditions.

Can analytical instruments support HACCP food quality control?

Yes. Analytical instruments can support a HACCP-based food safety and quality-control system by providing reliable measurements at incoming-material, production and finished-product control points. Typical examples include pH, acidity, salt, Brix, moisture, temperature and frying-oil quality. HACCP compliance depends on the complete documented food safety system rather than on an instrument alone.

Can CWTC instruments be used in GMP food laboratories?

CWTC supplies laboratory equipment suitable for use within GMP-controlled quality laboratories, including analytical instruments, sample-preparation equipment, laboratory water systems, volumetric glassware, temperature control and safe chemical storage. GMP compliance depends on validated procedures, documentation, calibration, training and the laboratory's complete quality-management system.

What should I check when selecting an instrument for an AOAC, EPA, HACCP or GMP requirement?

Start with the exact method, regulation, parameter, sample type, detection range and required documentation. For standardized AOAC or EPA methods, the specified analytical technique and operating conditions should be matched directly. For HACCP and GMP environments, additional considerations include calibration, traceability, qualification, SOPs, training and record keeping.