The vast number of types and preparations of condiments offer a sensational experience of taste and flavors but is very demanding in terms of quality control.
There is a broad variety of condiments to choose from for industrial or home cooking and to complement the dish during the meal. The products and their ingredients being liquid, semi-solid or solid can all be analyzed using FT-NIR spectroscopy, but require choosing the right sample presentation and measurement setup. Especially for creamy or paste-like products accurate and reproducible measurements can be a challenge.
Bruker offers with transflection measurements a technology, which collects scattered as well as transmitted light and is therefore providing excellent repeatability making FT-NIR a key tool for ensuring the quality of the various raw materials and finished products, e.g.
Parameters, which can be analyzed include fat, dry matter, salt, acidity, pH, Brix, density, viscosity, ash content, alcohol and total titratable acid (TTA).
Bruker’s TD-NMR analyzer is a turn-key solution for rapid Quality/Process control and R&D in emulsion-based product manufacturing. The droplet size distribution (DSD) in Oil-in-water (O/W) emulsions as mayonnaise, salad dressing, and soft cheese influences their taste, smell, and appearance, as well as their shelf life and spread behavior. Bruker’s TD-NMR allows a fast, non-invasive, and accurate analysis of the droplet size distribution in these products. Additionally, it requires minimum sample preparation and no dilution. TD-NMR has the lowest cost-of-ownership per measurement among all competing methods.