Методики

Brominated Flame Retardants in Marine Mammals

SpeedExtractor E-916, Syncore® Analyst R-12: Извлечение альтернативных бромсодержащих антипиренов из морских свиней (Phocoena phocoena)

Fat extraction of milk powder and infant formula samples

SpeedExtractor E-916: Определение содержания жира в образцах сухого молока и детских смесей без гидролиза

Fat in calcium soap

FatExtractor E-500 SOX: Simultaneous hydrolysis and extraction for fat determination in Calcium Soap.

Freeze drying of beads containing yeasts

The cell viabilities of microorganisms during storage are of economic importance for probiotic dietary food and feed supplements. By combining granulation and freeze drying, dust free particles homogeneous in size and composition can be obtained. This will enable a good particle flowability, an easier dosage and a faster reconstitution of the product can be obtained. Encapsulator as a granulator to prill the yeasts suspension into liquid nitrogen and form monodispersed beads that will then be freeze dried.

Lyophilisation of fresh banana slices

Freeze drying is a gentle form of drying and may be used to preserve foods without changing their appearance or taste. The freeze drying process includes the freezing of the food sample and subsequent applying a fine vacuum to the frozen sample. Under these conditions, the water in the food will sublimate, hence, the sample dries. In food applications, freeze drying is commonly used to make instant coffee and to dry and conserve fruits, vegetables or herbs.

Lyophilisation of mannitol and NaCl solutions in serum vials

In this Application Note sodium chloride (NaCl) and mannitol are used for freeze drying experiments. The unambiguous crystal structure of NaCl renders this salt a model compound. In contrast, mannitol is well known to crystallize in different polymorphs and it may form hydrates. Nevertheless, mannitol is the most used bulking agent for freeze dried pharmaceutical formulations. The benefits of using mannitol are that it crystallizes during freezing, creates a beautiful cake and permits drying processes at higher product temperatures, thus with higher sublimation rates compared to purely amorphous systems.

Lyophilisation of truffles

Truffles are products with limited shelf life and their sensory properties are rapidly lost. Hence, the expensive fungi become less valuable within a few days. Losses of volatile compounds, oxidation and enzymatic reactions are a considerable problem during their storage. Furthermore, the aroma profile is commonly modified as a result of elevated temperature processes or enzymatic reactions. Freeze drying the fungi avoids loss and degradation of volatile compounds due to the low temperatures applied during drying. The aromatic profile of truffles are maintained. Freeze dried truffles can either be rehydrated or directly used in dry form.

Citrus essential oils determination in juice

Dist Line: Determination of citrus essential oils in juice

Cosmetic Workflow

The world’s cosmetics market has been in constant evolution for more than ten years and France is a major player in this sector thanks to the brand image and quality it conveys. Despite this marketing advantage, cosmetic companies must be innovative and adapt to the new expectations of consumers, turning towards more "natural" cosmetics. The latter are increasingly concerned by the composition of the products they buy, and gradually reject synthetic ingredients, synonymous in their minds with danger to health and pollution. In order to meet the demands of these emerging trends, the global cosmetics industry is constantly looking for natural alternatives to the conventional ingredients, and to do so, favors the use of sustainable processes that are more respectful of the environment. Technological advances are an undeniable asset in this race for "green optimization". BUCHI has developed equipment allowing the automation and sustainable optimization of several stages in the classic process of developing a natural cosmetic active ingredient.

Fat in ice cream

HydrolEx H-506, FatExtractor E-500 SOX: fat determination in ice cream

Fat determination in cacao products

HydrolEx H-506, FatExtractor E-500: Fat determination in cacao products: from the bean to the chocolate bar.

Encapsulation of Methotrexate in Alginate & Hyaluronic acid

Encapsulator B-390 / B-395 Pro: Encapsulation of methotrexate in alginate & hyaluronic acid microbeads for controlled release in cancer treatment

Determination of Polycyclic Aromatic Hydrocarbons in water using SyncorePlus with Solid Phase Extraction (SPE) cover

SyncorePlus Analyst: 

Determination of Polycyclic Aromatic Hydrocarbons in water using SyncorePlus with Solid Phase Extraction (SPE) cover

Extraction and concentration of turmeric using a Rotavapor®

Discover how the Industrial Rotavapor® R-220 Pro Extraction is used in the extraction and concentration of turmeric 

Free fatty acid determination

FatExtractor E-500: Free fatty acid and crude fat content determination in flour and brewer's spent grain samples

Determination of Quality Parameters in Yoghurt

ProxiMate NIR and NIRFlex N-500: Analysis of moisture, fat, protein, and pH in Yoghurt

Determination of Quality Parameters in Flour

ProxiMate NIR and NIRFlex N-500: Analysis of moisture, protein, wet gluten, dry gluten, and ash in Flour

Extraction of micropollutants from contaminated sediments after heavy rain events

Pressurized solvent extraction (PSE) of contamined sediments as a critical part of aquatic risk accessment

End point determination for a manifold set up in L-300

End point determination for a manifold set up in Lyovapor™ L-300 Pro by pressure difference test and pressure rise test

Isolation of main compounds from Crocus savitus by SFC

Application Note Sepiatec SFC separating Crocus savitus