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Efficiently analyze food products with ion chromatography (IC). Discover its robust applications in quality control for beverages, food additives, and dairy.

The analysis described in this poster dicusses thermometric titration as a promising method for the straightforward sodium determination in foodstuffs. Thermometric sodium titration was tested for its applicability to various food matrices such as soups, gravy and several salty snacks. Enthalpy change can be monitored as a change in temperature of the solution using a sensitive digital thermometer. The sodium determination described here relies on the exothermic precipitation of elpasolite (NaK2AlF6). The titrant is a standard aluminum solution which contains an excess of potassium ions. The titration is performed directly on a suspension of the food sample and is completed in under two minutes. The method is robust, can be fully automated and due to the highly reproducible high-frequency homogenization, copes with a variety of challenging food matrices (ketchup, instant soups, pretzels, etc.). In addition to this application note, you can find more information on thermometric sodium determination in foods in our application video available on YouTube: https://youtu.be/lnCp9jBxoEs

This Bulletin describes potentiometric titration methods for the determination of the acidity in milk and yoghurt according to DIN 10316, ISO/TS 11869, IDF/RM 150, ISO 6091 and IDF 86, the chloride content in milk, butter and cheese according to EN ISO 5943, IDF 88, ISO 15648, IDF 179, ISO 21422, and IDF 242. Additionally the determination of the sodium content in milk using the thermometric titration is described. The determination of the oxidation stability of butter in accordance to AOCS Cd 12b-92, ISO 6886 and GB/T 21121 as well as the determination of lactose in lactose free milk by ion chromatography is also described.For the determination of the pH value in dairy products see Application Bulletin AB-086 and for the determination of calcium and magnesium see Application Bulletin AB-235.

Near-infrared spectroscopy saves time and resources by simultaneously measuring key quality parameters like lactose, moisture, fat, and protein content in milk powder.

Excess sodium intake increases the risk of health issues. Ion-selective electrodes (ISEs) offer a fast, accurate, and cost-effective method for measuring sodium in food.

Worldwide, milk and dairy products are vital sources for human nutrition. A major component and energy source in dairy products is lactose. To efficiently metabolize lactose, the enzyme lactase is indispensable. However, globally nearly 70% of the population is lactose intolerant and they have difficulties to digest lactose. Lactose malabsorption leads to numerous gastrointestinal and extra-intestinal symptoms and other complaints with varying extents. Therefore, consumers rely on accurate food labels and for manufacturers appropriate sensitive analytical techniques are a must to comply with these demands. Ion chromatography with pulsed amperometric detection (IC-PAD) enables the determination of very low lactose contents. Validation according to AOAC requirements shows the high sensitivity and reliability of this method as a routine analysis.

In this Application Note, the determination of calcium in milk is shown with the copper ion-selective electrode which is less sensitive to contamination from proteins.

Free white paper gives comprehensive overview of how to reliably assess the quality of infant formula with ion chromatography.

Cu2+, Co2+, Ni2+, Zn2+, and Fe2+/Fe3+ are determined simultaneously. Interference due to the presence of other metals is mentioned, and methods given to eliminate it. The threshold of determination is ρ = 20 µg/L for Co and Ni, and ρ = 50 µg/L each for Cu, Zn, and Fe.

In the food industry, it is essential to determine and monitor certain quality parameters to guarantee consistency. This is especially important for liquid dairy products, which are subject to a strict cold chain. Both the dissolved oxygen (DO) and the pH value have proven to be reliable quality criteria. Oxygen shortens the shelf life and influences the product quality (e.g., nutritional value, color, and flavor). The DO content depends on the salinity in the sample, which is automatically calculated and corrected by the 914 pH/DO/Conductometer during the parallel conductivity measurement. Acidity is another important characteristic to measure that can be checked easily using the pH value. With the 914 pH/DO/Conductometer, all important quality criteria can be monitored with one device.