Case Studies

Lecithin is a natural emulsifier frequently used in the food industry and an essential component in many chocolate and candy formulations. When it comes to moisture control in the production of food grade lecithin,　one of the world’s largest manufacturers - Archer Daniels Midland Company (ADM) with its headquarters in Decatur, Illinois – relies on METTLER TOLEDO.

The Takasago International Corporation in Singapore manufactures high quality fragrances and flavorings to be later used in food manufacturing.　The fragrance quality assurance laboratory was looking for the best method to measure density and refractive index in order to control the quality of their products. They found that the new LiQC measurement system from METTLER TOLEDO is the perfect choice.

The quality of raw materials and end products within the flavor and fragrance industry depends highly on the water content. Water determination is a must for quality control. With the new Karl Fischer Titration from METTLER TOLEDO, analysis is completed within a few minutes with one click.

Everyone expects a ‘decent’ perfume to provide a pleasant and distinctive scent. At the same time, the fragrances should remain perceptible for as long as possible at a constant level of intensity. For this reason, fragrances used in perfumes are nowadays often encapsulated in so-called delivery systems. The release of the fragrances then occurs under control, allowing the perception of the perfume to be optimized with respect to intensity and time.

Forty years ago, Ferrero’s production site in Germany started producing ‘Kinder Schokolade’. The small chocolate bar with the creamy milk filling soon became a favorite treat for consumers of all ages and is still enjoyed today. In ‘Kinder Country’, puffed cereals promise a crunchy taste experience - provided that moisture is under control.

When consumers purchase a bag of potato chips they can expect that the chips are going to taste the same – every time. One of the factors influencing taste is the oil the chips are fried in. During mass production, it is not efficient or realistic to change the oil after every fry batch so fresh oil is blended in with the existing batches to keep up the quality of the taste. However, each time the oil is heated, the free fatty acid (FFA) level in the oil increases. The amount of FFA in the oil can greatly affect the taste of the end product. Maintaining a low level of FFA is then crucial. This article documents a success story on how a professional demonstration and a free trial turned into a win-win solution.

‘Molecular cuisine’ is the latest hot discussion in haute cuisine; a topic that makes even a talented amateur chef’s mouth water. We had the opportunity to find out more about this interesting research field during a visit with Max Eichmann, a chef who has earned an 18-point rating on the Gault Millau scale in the Swiss town of Niedergösgen, and how RAININ’s multichannel pipettes become an indispensable tool in his kitchen.

Magnesium based alloys are common place within science and technology. However, biodegradability and other alloy properties now open new applications. Degradation tests can easily be performed using the METTLER TOLEDO DL50 titrator to maintain the pH value of testing liquids during the week-long tests necessary.

Differential Scanning Calorimetry (DSC) is an indispensable analytical technique for the study of organic molecule polymorphism. Mr. Thibaud Detoisien of Condensed Materials and Nanosciences (CRMCN) in Marseille, France, was the winner of METTLER TOLEDO’s DSC 1 academia contest and is now planning to enhance his research results with the instrument.