X-ray technique, Spark Emission OES, Raman Spectrometer - RGS Corporation Sdn Bhd

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NMR Spectrometer

 

Food Science


Food Science

Relaxometry has long been used in food science to determine the solid fat content (SFC), moisture content etc.. Not only can the NMReady perform these fundamental experiments, but, in addition, the option to measure high-resolution 1D 1H NMR acquisition can provide additional invaluable information through speciation (e.g., amount of saturated and unsaturated fats, cis/trans olefin conformations, % carbohydrates). qNMR QA/QC methods are also possible to validate product claims (e.g., carbohydrate content, alcohol percentage, authenticity of the sample or the presence of adulterants). For an example, please see Detection of Soybean Adulteration in Olive Oil.

 

 

 

X-ray technique, Spark Emission OES, Raman Spectrometer - RGS Corporation Sdn Bhd
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