Egg products testing for quality control (yolk,albumen, and mix)
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TOPIC : Egg products (yolk,albumen, and mix) www.cdrfoodlab.com by Simone Bellassai R&D and Marketing research
description
FoodLab simplifies and accelerates the procedures that are traditionally used to determine the amount of butyric acid and lactic acid, chlesterol, beta carotenoid content and Free Fatty Acids. Infact CdR method uses a simple and quick clarification or doesn’t need any clarification phase, Use of microquantities of sample, No need glasseware and lab materials. See also http://www.cdrfoodlab.com
Transcript of Egg products testing for quality control (yolk,albumen, and mix)
TOPIC:
Egg products(yolk,albumen, and mix)
www.cdrfoodlab.com
by Simone BellassaiR&D and Marketing research
POTENTIAL CUSTOMERS:
Egg products
● Egg products producers
● Fodder producers
● Food producers (foam, emulsions, pastry,
backers
www.cdrfoodlab.com
Some CUSTOMERS using CDR Systems :
www.cdrfoodlab.com
Some CUSTOMERS using CDR Systems :
www.cdrfoodlab.com
www.cdrfoodlab.com
A milestone for humanand animal diets
High quality proteinsand vitamins
Eggs are ingredients largely used inthe industrial preparation of different types of foods (foams,emulsions, pastry and bakery products).Under the mixture form they are denominated egg products.
Egg products are presented in3 forms: yolk, albumen, and themix of them.
Egg products
www.cdrfoodlab.com
L-lactic acid
3- hydroxybutyric acid
β- carotenoid content (colour of the egg)
Xantophylls on the powder
CholesterolFree Fatty Acid
Egg configuration
Soon xantophylls test on fodderwill be available
www.cdrfoodlab.com
L-lactic acid
L-Lactic acid is a quality indicator for whole egg or powder egg products.
Levels above 200 - 250 mg/kg indicate spoilage by contamination or incubation.
L-lactic acid is formed by fermentation of undesired bacterya
The legal limit is 1000 mg/kg
Why check L-lactic acid?
www.cdrfoodlab.com
CdR method uses a simple and quick clarification
Require a long and difficult clarification of the sample
Use of macroquantities of sample
It needs glassware and lab materials
Use of microquantities of sample
No need glasseware and lab materials
Comparison with reference methods
Traditional Methods Advantages of method CDR
L-lactic acid
www.cdrfoodlab.com
L-lactic acidWho is interested in L-lactic acid?
Egg product producersfor the the quality control of the products they produce (yolk, albumen, mix)
Food producersfor the quality control of the raw materials (egg products) they buy from their suppliers
www.cdrfoodlab.com
Why check 3-hydroxybutyric acid?
3-hydroxybutyric acid
The value of this acid can rise from trace levels (5 mg/kg) to values of 800 mg/kg in spoilage eggs.
This parameter is used to check the freshness of the egg, or to understand how was the freshness of the egg used, to prepare the egg product.
It is a typical indicator of fertilized or incubated eggs.
www.cdrfoodlab.com
CdR method uses a simple and quick clarification
Require a long and difficult clarification of the sample
Use of macroquantities of sample
It needs glassware and lab materials
Use of microquantities of sample
No need glasseware and lab materials
Comparison with reference methods
Traditional Methods Advantages of method CDR
3-hydroxybutyric acid
www.cdrfoodlab.com
Who is interested in 3-hydroxybutyric acid?
3-hydroxybutyric acid
Egg products producersfor the the quality control of the products they produce (yolk, albumen, mix)
Food producersfor the quality control of the raw materials (egg products) they buy from their suppliers
www.cdrfoodlab.com
Why check cholesterol?
Cholesterol
The cholesterol test is used to determine the amount of the eggs are contained in food preparation.
The average of the Cholesterol in eggs is about 200mg/100g.
Is contained in the yolk and not in the albumen.
www.cdrfoodlab.com
CdR method uses a simple and quick clarification
Require a long and difficult clarification of the sample
Use of macroquantities of sample
It needs glassware and lab materials
Use of microquantities of sample
No need glasseware and lab materials
Comparison with reference methods
Traditional Methods Advantages of method CDR
Cholesterol
www.cdrfoodlab.com
Who is interested in 3-hydroxybutyric acid?
Cholesterol
Producers of food preparation for the the quality control of the products they produce (cake, pasta etc..)
www.cdrfoodlab.com
All these analysis are very long and difficult with the traditional reference method. This is due to the clarification of the matrix.
With FoodLab, this clarification phase is very fast and easy. This gives more accuracy and reproducibility respect to the reference method as well.
L-lactic acid
3-hydroxybutyric acid
Cholesterol
www.cdrfoodlab.com
β- carotenoid content (colour of the egg)
Why check the colour of the egg products?
The Colour test is linked to the carotenoid compounds adsorbed by the fodder
Colour test is very important to classify the several kinds of egg products
The deposition of carotenoids in the egg yolk depends on the diet. To adjust the carotenoid content are added the xanthophyllls in the fodder.
www.cdrfoodlab.com
CdR method doesn’t need any clarification phase.
Require a long and difficult clarification of the sample usingtoxic solvents
Use of macroquantities of sample
It needs glassware and lab materials likefoom hood and DPI
Use of microquantities of sample
No need glasseware and lab materials
Comparison with reference methodsTraditional Methods Advantages of method CDR
β- carotenoid content (colour of the egg)
Analysis time with FoodLab is 1/10 respect to the reference method!!
www.cdrfoodlab.com
β- carotenoid content (colour of the egg)Who is interested in L-lactic acid?
Egg products producersfor the the quality control of the products they produce (yolk, albumen, mix)
Food producersfor the quality control of the raw materials (egg products) they buy from their suppliers
Fodder producersTo set up the fodder preparation
www.cdrfoodlab.com
Why check xanthophylls?
Xantophylls
Birds cannont synthesise carotenoids, so skin or egg pigmentation depends only on dietary content.
Birds mainly metabolise carotenoids at different degree and mainly they accumulate xantophylls that are carotenoids containing an oxygen atoms.
The deposition of carotenoids in the egg yolk occurs in proportion to the content in the feed.
You can check xantophylls in the powder added in the fodder.
www.cdrfoodlab.com
CdR method doesn’t need any clarification phase.
Require a long and difficult clarification of the sample usingtoxic solvents
Use of macroquantity of sample
It needs glassware and lab materials likefoom hood and DPI
Use of microquantity of sample
No need glasseware and lab materials
Comparison with reference methods
Traditional Methods Advantages of method CDR
Xantophylls
Time analysis with the FoodLab is 1/10 respect to the reference method!!
www.cdrfoodlab.com
Who is interested in xantophylls?
Xantophylls
Fodder producersto set up the fodder preparation
Egg products producersfor the the quality control of the products they produce (yolk, albumen, mix)
www.cdrfoodlab.com
Why check free fatty acid in the egg products?
Free Fatty Acid
The producers of emulsions/foams use in their process a specific enzymes which works on the triglycerides realising free fatty acids.
To control this process they have to use a test at line which allows them to set up the process, because to a precise level of FFA correspond the highest stability of the emulsion/foam.
One of the most famous used enzyme is MaxpalA2.
www.cdrfoodlab.com
www.cdrfoodlab.com
Some information on the egg market
www.cdrfoodlab.com
Egg products producer
Food producer
Fodder producer
L-lactic acid3- hydroxy-butyric ColourXantophylls in fodder
FoodLabegg market
ColourXantophylls in powderXantophylls in fodder
L-lactic acid3- hydroxy-butyricCholesterol Colour
www.cdrfoodlab.com
Thanks for your attention
Simone BellassaiR&D and Marketing [email protected] numb: 331-8823383Skype contact: simone.bellassai2
