LabX UV/VIS

Working in the food and beverage industry is challenging yet rewarding. Natural products of varying composition need to be manufactured into consumer goods of constant high quality to meet consumer expectation. Inherent differences of the ingredients and varying production conditions ask for subtle but essential corrections to achieve the required quality level. Strict hygienic specifications are a prerequisite, thus requiring diligent execution of the work tasks.This guide examines the food safety trends and requirements which are in place to ensure error-free documentation and traceability.

This guide describes methods for the efficient determination of sugar content in food and beverages including juices, wine, molasses and syrups. It also covers titration of reducing sugar, moisture analysis of sugar, sucrose determination using UV/Vis spectroscopy and production process control. The guide gives detailed protocol information as well as tips and hints.

This guide reviews different methods of acidity and acid content determination, depending on the product and requirements. It covers titration determination of acidity, ascorbic acid (Vitamin C), citrate and sulfurous acid, giving a description of each method, example results and useful hints and tips for each. In addition, it describes pH measurement and how to choose the best pH electrode.

This guide describes the measurement of the most important parameters for characterization of oils and fats. It discusses methods for the measurement of dropping point, melting range and titration of fatty acids in detail, as well as giving tips and tricks for improving measurement accuracy. It also covers quality control using UV/Vis spectroscopy.

The successful implementation of ‘Lean Manufacturing’ in several fields has inspired many businesses to adopt this model in laboratories as well. Laboratories have different challenges compared to manufacturing environments; while most of the key principles of traditional Lean still apply, there are many unique points to be adopted in laboratories. This guide includes some fields for improvements that are important for the Lean Lab concept to build a culture of continuous improvement, with sustainable business benefits and behavior transformations across the laboratory.

This application note is a guide on how to create an efficient weighing workflow in a pharmaceutical laboratory. It details how optimum efficiency and productivity can be achieved by carefully analyzing laboratory procedures, identifying and eliminating any inefficiencies, and introducing standardized processes.

Around the world, the dairy market continues to expand as demand for nutrient-dense dairy foods grows. However, promising safety and consistency for these perishable products requires the right knowledge and tools in order to make your consumers happy. The Dairy Solution Guide provides suggestions and solutions you can use to help guarantee product safety and consistency both in your production facilities and quality control labs. Benefit from over 12 essential analyses and find out how METTLER TOLEDO supports you from:

• Incoming ingredients inspection to
• Production monitoring and
• Final product quality control

Consumers appreciate healthy and natural food and beverages. Products such as bottled water or fruit juices are predestined to match such preferences. Thorough and accurate testing is one of the steps to achieve and maintain consumer satisfaction. Strict hygienic specifications are prerequisite, thus requiring diligent execution of work tasks. Food safety trends and requirements further increase the demand for testing, error-free documentation and traceability. This guide covers routine tests and how automation can contribute to lab efficiency, results reliability and product quality.

This guide from Mettler-Toledo International Inc. describes the basic theory and practice of titration. It describes the common sources of error and how they can be prevented to reduce the risk of incorrect results. The guide contains illustrations to demonstrate different types of titration and explain the evaluation principles.