Fatty Acid Analysis for Food Quality Control
Solve challenges in food quality management with fatty acid analysis.
In the food industry, it is important to ensure product safety and gain consumer trust through quality control. In particular, the oxidation and deterioration of food can not only impair taste and flavor but also pose health risks. Fatty acid analysis serves as an indicator of food quality deterioration by analyzing lipid peroxides and fatty acid composition, which aids in quality management. Our fatty acid analysis can accommodate various food samples and can analyze even small amounts. 【Usage Scenarios】 - Quality control of food - Acquisition of basic data for setting expiration dates - Quality evaluation in the food manufacturing process - Quality assessment of raw materials 【Benefits of Implementation】 - Early detection of food quality deterioration - Assurance of product safety - Gaining consumer trust - Increased efficiency in quality management
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【Features】 - Compatible with various food samples - Capable of analyzing small sample sizes - Enables fatty acid composition analysis and quantitative analysis - Proposals including sample pretreatment methods - Abundant analysis case studies 【Our Strengths】 We leverage the technology cultivated in our environmental analysis business to conduct various contract analyses, including fatty acid analysis. As partners to researchers and engineers, we contribute to solving our customers' challenges.
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Applications/Examples of results
Confirmation of fatty acid composition and quantification in research and development Confirmation of lipid composition in research and development Evaluation with small sample sizes Please consult us regarding the test plan. *For more details, please refer to the related links or feel free to contact us.*
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In addition to our environmental analysis business, we conduct a wide range of contract analysis as a partner for researchers and engineers who "support science." We have started to offer services for measuring antioxidant capacity in functional foods (using SOD-like activity measurement kits and the DPPH method), analyzing enzyme activity and enzyme inhibition activity, and various fatty acid analyses. Recently, we have begun contract analysis for measuring biofilm formation and inhibition, as well as assessing the effects of biofilm agents, continuously challenging ourselves in new areas.