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Food additives
The analysis of food additives requires precise and reliable analyzers for both the production process as well as quality control of the final product
Food additives enhance the quality, safety, appearance, and taste of food products. They also facilitate food processing by achieving the desired consistency and stability of the final product.
Metrohm provides top-quality, GMP-compliant analytical instruments, as well as application expertise and first-class, on-site service to enable and support your additive production process.
Metrohm plays an active role in shaping the standards that govern testing and quality of food additives through our participation in AOAC and ISO method development.
Discover our latest solutions for your analysis
Ion chromatography for food and beverage analysis
Download this e-book to learn more about the advantages of ion chromatography for food and beverage analysis. The e-book presents application examples, outlines IC compliance with norms and standards, and discusses automation and inline sample preparation as time and money savers.
Products
Metrohm provides precise analytical solutions – such as titration, ion chromatography, and spectroscopy – for verifying composition, detecting impurities, and ensuring regulatory compliance across a wide range of additives.
- AN-NIR-155Salt content in pickled vegetables by near-infrared spectroscopy (NIRS)
This study demonstrates that near-infrared spectroscopy (NIRS) provides a fast, reagent-free method for determining salt content in ready-to-eat pickled foods. Salt content is a critical quality and safety parameter in the production of pickled vegetables and must be monitored throughout processing and in the final product. Although NaCl exhibits no characteristic NIR absorption bands, salt-induced changes in water absorbance bands enable its quantification by NIRS.
- AN-NIR-150Monitoring the production of stearic acid and its salts with NIR spectroscopy
Stearic acid and stearate derivatives are produced through multistep processing and require monitoring of key quality attributes, including iodine value, acid value, moisture, ash content, melting point, and granulometry. This study demonstrates that near-infrared (NIR) spectroscopy with the OMNIS NIR Analyzer enables rapid, nondestructive quantitative analysis of these parameters for both in-process and final-product samples.
- AN-K-075Moisture analysis of rebaudioside M by Karl Fischer titration
The increasing popularity of steviol glycosides as low-calorie sweeteners requires standardized analytical methodologies for reliable quality and stability assessment. Moisture content is a critical determinant of rebaudioside M shelf life, and its quantification via oven-based sample preparation coupled with volumetric Karl Fischer titration provides a precise and reproducible approach. Integration with automated systems such as the 874 Oven Sample Processor further enhances analytical throughput and operational efficiency.
- AN-NIR-151Moisture and protein content in corn starch with NIR spectroscopy
Corn starch serves as a gelling and thickening agent in the confectionary industry. It is also an ideal reusable molding and drying medium for starch-molded candies, where its moisture content is critical to monitor. Near-infrared spectroscopy (NIRS) provides a rapid, reagent-free method to determine moisture and protein content in corn starch. The technique is straightforward to operate and suitable for atline monitoring or routine quality control laboratories.
- AB-408Oxidation stability of fats and oils in solid foods using the Rancimat method
The Rancimat method determines the oxidation stability (OSI) and antioxidant capacity (SI) of solid foods. OSI measurements are performed directly, with extracted isolated fat, or via the polyethylene glycol method. SI can be determined when the sample is mixed with a reference of antioxidant-free fat.
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