NMR spectroscopy is a powerful tool for the examination of food ingredients, for provience testing and quality evaluation. We develop continuously new methods with the objective of supporting customers to deal with current as well as future problems and provide them with individual solutions. Thanks to unique NMR spectroscopy, the product quality can be determined by simultaneous analysis of several groups of substances. Thus, blends and adulterations in the case of e.g. oils and aloe vera are detected. As the developer of the method and the market leader in phospholipid analysis we analyze lecithins of various origins (e.g. soy lecithin), vegetable and marine oils (e.g. krill oil), milk products (e.g. infant nutrition) and further products by using quantitative 31P NMR spectroscopy.
The chemical structure of silicones influences the quality grade and the effect on human’s health. Quality control is essential for ensuring harmlessness of material properties…