JOIN OUR SOCIAL NETWORKS

    facebook    twitter    linkedin

 Webshop

Links

FishFarming

Business cooperation

Are you interested in a business cooperation with HANNA Service?

For more information click HERE or contact us by phone or e-mail!

HANNA BLOG

Check advices from experts and useful information on our blog!

>HANNA BLOG

Latest article on the blog

Measuring pH in shampoo

Published 18. December 2015

Shampoo is a hair care product used for removal of dirt, dandruff, skin particles, oils and other contaminated particles.

As the scientists behind hair care progressed, manufacturers synthesized chemical additives for use in shampoo as fragrance, foaming agents, and colored dyes. Shampoo is now created and structured towards various hair types, as well as to achieve a certain end result, such as the reduction of dandruff or greasy hair. Both the synthetic and natural ingredients used in a shampoo dictate the pH of that particular product. The pH of a shampoo will alter the natural pH of skin and hair, which ideally falls between pH 3 and 5 and pH 4 and 5, respectively, thereby affecting their physical and chemical makeup.

Read more...

How to Measure Calcium Chloride In Canned Vegetables

Food preservation has been performed for thousands of years in many different ways, and it continues to evolve with advancements in science and technology. Techniques such as salting and curing date back to medieval times, where newer methods include the use of food additives and irradiation. These more modern preservation techniques are more technical and can present more challenges in preservation efficiency.

Canned Vegetables

Canning as a method of preservation

One of the most popular techniques that has stood the test of time is canning. Canning as a method of preservation can be traced back to the early 1800s. The invention of canning was a result of the French government offering a cash reward for an affordable, efficient means of preserving large volumes of food. At the time, the French government needed a way to increase availability of food supplies for armies fighting in the Napoleonic wars. Inventor Nicholas Appert observed that food cooked in sealed glass jars would not spoil unless the seal was broken. However, the fragile glass jars proved to be inconvenient for transport, so the use of steel cans for canning was introduced. Often, home cooks can their own fruits and vegetables by packing them into glass jars, heating, and finally sealing them to prevent the growth of bacteria. Industrial canning primarily uses tin-coated steel cans or aluminum cans. These cans are internally coated with an epoxy resin to prevent the leaching of metals into the food. In conjunction with the canning process itself, chemical additives are frequently used to further prevent degradation of the product.

Benefits of using calcium chloride (CaCl)

While the heat and pressure used during canning extends the shelf life of foods, manufacturers may still add preservatives like sulfites and calcium chloride to further increase longevity, retain freshness, and improve texture. Calcium chloride (CaCl₂) is used in a wide variety of food products including cheese, tofu, and sports drinks because of its effectiveness as an anti-caking agent, stabilizer, and thickener. Calcium chloride can be used to adjust for mineral deficiencies during the cheese making process or even during beer brewing. Canned vegetable and pickle manufacturers often use calcium chloride as a substitute for sodium chloride in their brines to lower sodium content but still provide the salty flavor and antimicrobial benefits of salt.

Maximum allowable levels of calcium chloride

For calcium chloride, the maximum allowable levels vary based on the food type. For example, baked goods may only contain 0.3 % calcium chloride; in jams and jellies, only 0.1 % percent is allowable. Due to the strict standards set by the Federal Code of Regulations, manufacturers must be certain that the calcium chloride content of their products comply with FDA regulations. Additionally, calcium chloride is monitored for quality control purposes to ensure consistency between batches.

Are you a canned foods manufacturer and want to measure the calcium chloride content of your canned vegetables?

HI902C

We suggest you the HI902 Automatic Titration System with a HI4104 Combination Calcium Ion Selective Electrode for complexometric determination of calcium with EDTA. The 40,000 step piston-driven pump delivered precise titrant doses into their tomato samples, yielding better results than with a manual titration. The fast titration time ensured they met their production deadlines and allowed them to do more frequent testing for better quality control. The HI902 can store up to 100 methods, enabling the operator to create and optimize various titration methods to suit specific sample types.

Click here for more information

Don't forget to follow us on:

facebook    twitter    linkedin

Contacts

 

Hanna Service d.o.o.

Ulica 15. Maja 19a

6000 Koper - Slovenija

Tel: +386 (0) 59029902/3

Fax: +386 (0) 59029898

info@hannaservice.eu

VAT: SI92346669

Products Catalog

ikona catalog

Browse our products catalogue. Products for a variety of industries. The catalog is in english.

Sign up for the eNews

News, discounts and events. Novosti, ugodnosti in dogodki. Sign up for the eNews!