Category

FoodLab

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.

Fast analysis for busy laboratories

Fast analysis for busy laboratories

“Chromatography is a slow analytical technique…..” “If it doesn’t use gradient elution it won’t be fast enough……” “I can’t wait that long for results…..” These are all statements that have been synonymous with ion chromatography for a long time, but are they really true? There have been a let of...
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Consolidated Beer Analysis

Consolidated beer analysis

For a long time in analytical laboratories, the goal has been automation. Automation removes the human factor from sample preparation and analysis, whether it is 4 am, 11.55 am or 5 pm, sample are handled the same way. The disadvantage of automation has, historically, been each analysis requiring a sample...
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Consolidated beer analysis on a single platform

Consolidated beer analysis on a single platform

Beer analysis on a single platform Feldschloesschen AG, Switzerland’s largest brewery, has consolidated the quality control of their product on a customized Metrohm system. Comprehensive beer analysis used to be fragmented and distributed across several analyzers in the Feldschloesschen QC lab and is now conveniently performed on a single, modular...
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Keeping milk fresh, it is a fine line to tread!

Keeping milk fresh, it is a fine line to tread!

Lactoperoxidase process Slowing the lactoperoxidase process is a key way of prolonging the shelf life of milk. Unfortunately, the simple way of doing this, adding thiocyanate to milk, can have a negative effect on the thyroid, especially for infants. Along with iodine and perchlorate, thiocyanate levels in milk have a...
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Without a representative sample, quality control analysis is a guessing game

Without a representative sample, quality control analysis is a guessing game

Taking the effort out of preparing solid samples for moisture, salt and general titration analysis The best way to get a representative sample? Automate the sample preparation process! The Polytron homogenizer provides programmable sample preparation of all foods, from hard candies to meats and jams. The high speed rotation of...
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How dry is your yoghurt powder?

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...
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Food and beverage applications

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...
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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...
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Water in margarine

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...
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Iodide in Milk - How much sample prep? - Almost none

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...
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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...
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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....
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