香料、调味料和调味剂分析

香料、调味料和调味剂的质量控制

香料、调味料和调味剂是添加到食物中以增强其味道、香气和整体吸引力的成分。这些成分的质量对于确保它们满足所需的感官和功能特性非常重要。这需要采取谨慎的质量措施，首先要在混合过程中监测原料（草药、种子、提取物等）的质量，然后进入包装。无论是在线使用还是集成到生产过程中，KPM Analytics都为供应商和食品制造商提供了在任何重要的地方控制质量的能力。

水分和成分分析

KPM 的近红外 (NIR) 分析技术通常用于分析用于制作香料、调味料或调味混合物的原料的化学成分。这有助于确保成分符合所需的质量参数和标准，从而生产出一致的最终产品。

联系我们

To learn more about how our solutions have helped food manufacturers to ensure they're producing top quality products while reducing costs, check out these posts:

At-Line NIR Analysis: Cut Food Production Costs & Optimize Formulation

Considerations when Using NIR in a Snack Food Production Environment

分析了什么


Ingredient	Analysis Benefits	Constituents Measured	Point of Analysis
Herbs and Seeds (fresh, dried, ground)	Quality control, specification compliance, ensuring supplier quality	Moisture, salt, sugar, fiber, ash, pH	Incoming wet/unprocessed ingredients. Online between drying & grinding, and between grinding & packaging
Flavoring Powders (all types)	Quality control, specification compliance, ensuring supplier quality	Moisture, fat, protein, salt, sugar, fiber, ash, starch	Incoming inspection, at-line, lab
Flavoring Liquids/Slurries (all types)	Quality control, specification compliance, ensuring supplier quality	Moisture, fat, protein, salt, sugar	Incoming inspection, at-line, lab