Food & Beverage Analysis
Is your Food Healthy?
Who doesn’t love golden, hot French fries or a steaming baked potato? In fried or baked goods, much of the savoury taste and aroma can be attributed to the Maillard reaction which is what creates the brown compounds that give many cooked foods this fl avour. Unfortunately, the reaction between asparagine and reducing sugars (e.g., fructose or glucose) can also produce acrylamide, which is considered toxic and potentially carcinogenic. In the body, acrylamide is then converted into another compound, glycidamide, which can bind to DNA and cause mutations. High levels of acrylamide can be found in starchy foods, such as potatoes and bread, when cooked at temperatures over 120°C. This potentially dangerous acrylamide formation can be minimised by ensuring that the levels of reducing sugars are within safe limits, thereby ensuring the quality and nutritional value in processed food.
Precise in-process results—directly on-site
Refl ectometry, or remission photometry is a rapid, sensitive method for quantitating a wide variety of organic and inorganic parameters in water, food, beverages, and environmental samples. Using test strips in combination with a refl ectometer, readings can be taken in the laboratory, on the production line, or in the fi eld.
Monitoring Acrylamide Formation in Potatoes
The total free sugar in potatoes can be determined in minutes with the simple Refl ectoquant® Total Sugar Test and the RQfl ex® 20 refl ectometer. To prepare the sample, homogenise the potato you need to analyse in a blender and weigh into a volumetric fl ask. Add distilled water and stir then fi lter.
To determine the total sugar concentration in your prepared potato sample, simply place 10 mL distilled water plus 5 drops of reagent TS-1 from the kit, and 1 mL fi ltrated sample in the test vessel and swirl. Dip the test strip into the measurement sample, then insert into the strip adapter.
After only 600 seconds, the measurement can be taken using the refl ectometer, and the results will be stored automatically. The total sugar content can then be calculated as [g/kg] = Measured value [mg/L] x 50 ml / Sample weight [g] x 100
Results and comparison with classic enzymatic method Sample
Total Sugar [g/kg]
1 2 3 4
Refl ectoquant® method 15.4 5.7 0.4
<0.2 Method versatility for a variety of applications
With over 100 application notes for refl ectometry, from agriculture, to food and disinfection control, the RQfl ex® 20 refl ectometer can streamline your production processes and analyses.
RQfl ex® refl ectometer Mobile accuracy with test strips Take your lab to the sample with the compact and easy-to-use RQfl ex® 20 refl ectometer.
Portable Analysis
A light and compact system that acts like a mobile laboratory to perform critical analyses and obtain quantitative results directly on-site. Get results in minutes for easy monitoring of your materials at any stage of your process.
Barcoded test strips with batch specifi c calibration
For every test condition, each batch of test strips is calibrated and equipped with a barcode for accurate and reproducible results. Obtain consistent results quickly with an average accuracy within ± 10%.
Instrument-supported Analytical Quality Assurance (AQA)
For analytical quality assurance (AQA), our comprehensive RQcheck and total system monitoring process ensures accurate and precise measurement results. Calibration is straightforward, so your measurements will always be reliable.
Intuitive menu navigation—available in seven languages Simple and easy to use menu system to access all your methods, results and quality assurance options, along with the ability to tailor your settings to your needs.
Countdown timer for streamlined analysis For maximum reproducibility, a countdown-timer with an advanced warning alert before the end of the test strip preparation time can be tailored to fi t in with your workfl ow.
Broad range of test kits and application notes From ammonium through to nitrate and urea, we have a comprehensive range of test kits for fast instrumental analysis, e.g., for testing the nitrate content in vegetables or water, determining the freshness of honey, or fi nding out how much ammonium is in the soil.
Total Sugar [g/kg] Enzymatic method
17.3 6.4 0.4 0.1
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