Quality control for food and edible oil

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FoodLab analysers use fast and accurate methods to measure the oxidisation status of edible oils/ fats, essential oils and determine the parameters required to establish whether dairy products, edible mashes, eggs, dried fruit, tomatoes etc have been produced and preserved correctly.

Results are available for free fatty acid (FFA)/Acidity; peroxide value/peroxides; polyphenols/antioxidant activity; concentration of soaps; p-Anisidine; lactic acid; chloride; glucose; e-Fructosil-lysine; alkaline phosphatase; ammonia; hydrogen peroxide; milk urea nitrogen (MUN); peroxidase; cholesterol.

FoodLab Analysers deploy a spectrophotometric technique and a series of special reagents on micro-quantities of samples to produce on-site accurate results.

Specialised operators are not required, with the operation simple, intuitive and fast. You can run up to 70 tests per hour. Available in either handheld transportable or desktop models with a 3-year warranty. Special discounts for all FoodLab Analysers purchased in May.