With the globalization of our food supply, food safety and quality have become great concerns for both consumers and regulatory bodies. Sugars and organic acids, for example, influence the organoleptic properties of many products. They must be identified and analyzed in raw ingredients and throughout the production process, all the way to final quality control and nutritional labeling.
Water is a crucial reagent in the IC workflow as it is required in many steps, including the preparation of samples, standards, blanks, and eluents. To ensure accurate and reliable IC analysis, the water used should be of the highest quality level and be free of the analytes of interest. Any contaminant present in the water may impact results and should be avoided.
In this app note, you’ll learn about:
- Suitability of ultrapure water for the IC analysis of food and beverages
- Quantification of sugars in ultrapure water
- Quantification of small organic acids in ultrapure water
- And more!