What we offer:
Fat Analysis in only a few seconds
CEM ORACLE: Absolutely NO method development. Just push the run arrow and your analysis starts.
ORACLE is the first ever rapid fat analyzer that requires absolutely no method development. At the touch of a button. ORACLE can analyze fat in any food sample with reference chemistry accuracy, without any prior knowledge of the sample matrix and composition.
CEM SPRINT’s iTAG technology only tags the amino groups found in proteins. Fillers and other sources of non-protein nitrogen (NPN) are ignored.
SPRINT™ utilizes an automated protein-tagging technology that attaches to the protein itself for an accurate, direct measurement. A known amount of iTAG is added to the sample, the amount of iTAG that bounds to the sample is measured and this result is converted into the protein concentration.
Moisture / Solids Analysis
The CEM SMART 6™ is the fastest combined microwave with halogen moisture/solids analysis system available on the market.
Samples reach optimal drying temperature in less than 5 seconds.
Your total Moisture Analysis will only take 2-4 minutes.
Rapid and simple Ash Analysis
Ash samples with unmatched speed and safety with the new CEM Phoenix BLACK™.
The new Phoenix BLACK incorporates an updated cavity design with dual magnetron technology, delivering twice as much power for even faster results. With an onboard touchscreen interface, you’ll save time and simplify your workflow.
Make rapid adjustments to reduce out-of-specification products and improve your process control.
The Phoenix Black can be paired with a balance and a printer for automatic results.
Total Fat Extractor
The EDGE® is an automated extraction system that’s faster than Soxhlet, more automated than QuEChERS, and simpler than other solvent extraction systems. Extract a wide range of samples and sizes at least 3 times faster than other pressurized fluid extractors. This includes filtering, cooling, and washing. The EDGE has revolutionized the extraction process for sample preparation.
Fat extractions are an important aspect of food testing and safety. They are critical to the accurate calculation of nutrition facts and quality assurance. Traditionally, fat extractions are done using acid prehydrolysis and the Soxhlet method, which is laborious, manual, and time consuming. Thus, faster and automated methods are needed. The CEM EDGE automated extraction system, was used to extract the fat from different food samples using an acid prehydrolysis protocol before extraction. Foods considered low, medium, and high-fat were all extracted with excellent recoveries and RSDs. The EDGE is an ideal choice for food laboratories that need to obtain intact fat extracts and wish to incorporate automation into their workflow.
Total protein & dietary fibers determination
Elementar is the pioneer of the Dumas combustion analysis for the determination of N/Protein from macro samples into the gram range, which currently replaces more and more the wet-chemical Kjeldahl method.
The determination of the total protein content is an essential tool for quality control and protein declaration according to international labeling laws in the food & feed industry and research facilities. Protein content can directly correspond to product properties and classifications e.g. dough properties, foam formation, the taste of beer, or the differentiation between starch and gluten-free starch. In all application areas highly precise, matrix-independent protein analyses are required.
Dietary fiber analysis: In the determination of dietary fiber content, a critical step in this method is the determination of the protein content of the final digestion residue, which is a mixture of fiber, protein, ash, and filter aids. With a robust autosampler that facilitates automatic ash removal with large crucibles, the rapid MAX N exceed is specially suited to this analysis. Integration of the rapid MAX N exceed with dietary fiber analysis is an uncomplicated, cost-effective solution.
The intelligent sample preparation for your elemental analysis
CEM Mars 6 is the easiest, safest and most intelligent microwave digestion system on the market.
It is the only system that uses integrated sensor technology to recognize the vessel type as well as the sample number then apply the appropriate amount of power to ensure the highest quality digest. With options for remote system control and contactless all vessel temperature control, the MARS 6 is ready to handle your most difficult samples.
iLink: Monitor and control your Mars 6
With iLink you will be able to operate and monitor your MARS 6, or multiple MARS 6 systems, and get the results on your mobile device. You’ll be free to move around in the lab and free to focus on other tasks.
15-Minute COD Analysis for wastewater and drinking water
The Mantech PeCOD approach measures photocurrent charge originating from the oxidation of organic species contained in a sample to quantify COD.
The result is that the user obtains the most accurate measurement of organic pollution, in less than 15 minutes, with no use of dichromate and mercury.
Sterilization and Pasteurization
It is important that the food industry ensures that its products meet the highest standards of microbiological quality.
What is sterilisation?
Unlike pasteurization, the sterilization process seeks the elimination of all microorganisms, pathogenic or not, that reside in fresh foods and cause their decomposition, by treatment at temperatures above 100ºC.
In this case, the food is heated from 120ºC to ultra high temperatures (UHT) of 140º, to cause the death of the microorganisms and their spores. Because microorganisms do not survive, sterilized products have a longer shelf life than pasteurized products, although its disadvantage is that it can affect the quality of some products.
What is pasteurization?
Pasteurization allows the elimination of microorganisms that cause food adulteration. It is a thermal treatment to reduce the microbiological load of liquids and solids, controlling the temperature and time of the process. It consists of heating a food to temperatures below 100ºC for a brief period of time and cooling it quickly, during times and temperatures that vary according to the type of product, its format or type of packaging.