Food Analysis
Avantor® offers a wide selection of food analysis testing equipment for the most common analytical methods used in the food industry.
Product selection
Don't let the apparent simplicity of these tools fool you! Get great results - with the accuracy of instrumental analysis in moments.
The food industry has a long history of measuring the color of their products.
Test chambers for constant climatic conditions provide consistent temperature and humidity values for long-term testing of shelf lives, packaging and more.
Test the density of solutions for quality control in the food and beverage industry.
Modern food means more and more convenience foods.
A choice of infrared heating or halogen moisture analyzers for routine or high precision applications.
Melting point is a very useful and important value to determine the quality and purity of food ingredients and vegetable/animal oils and fats.
pH is the major technique used in the analysis of foodstuffs.
Choice of compact volumetric or coulometric Karl Fisher titrators and related reagents for water determination.
Kjeldahl nitrogen determinations are performed on a variety of food substances.
From the checking of rancidity in cooking oils to testing the content of fats in food with the soxhlet method, we offer a solution.
Refractometry is one of the basic methods for quantitative analysis and quality assurance methods in food and beverage industry.