The food industry is subject to strict regulations on the quality and safety
of its products. The use of reliable instruments is key in this verification process. In this webcast, our panel of analytical measurement experts address the issues concerning the testing of food and beverages in three analytical areas:

• Analyze the “true” sodium content. Direct sodium measurements have been cost and time prohibitive for testing labs. As a result, many food companies have indirectly analyzed sodium through analysis of chloride. But this can yield inaccurate results. Thermometric Titration offers a
fast and easy way to accurately measure sodium content.

• Sample preparation is key to accurate analysis using Ion Chromatography. In-line sample preparation that includes dialysis,
ultra filtration, and matrix elimination can automate analytical testing
and ensure accurate results.

• And finally, measurement of the Oxidative Stability characteristics of edible oils and fats will be discussed in this important area of incoming goods inspection in processing facilities and shelf life determination.

The individual expert panelists also discuss the relevant aspects of each analytical technique, the issues involved, and the benefits these techniques have to offer to the measurement of foods.

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