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FLUORALYS

FLUORALYS 2019-11-22T00:01:52+00:00

FLUORALYS: the first analyser capable of measuring acrylamide in 1 min

In just 1 min, measure the level of acrylamide in fried, roasted and high-temperature cooked products to ensure the products’ regulatory compliance and sanitary quality.

Make sure you comply with the regulations concerning acrylamide, the carcinogenic compound formed at high temperature, particularly in potato crisps, chips, biscuits, snacks, chicory, coffee and chocolate.
Calls from consumers, relayed by mass retailers, are encouraging you to check more closely the levels of acrylamide in your high-temperature cooked products. Thanks to the 1 min measurement offered by FLUORALYS, you can check each production batch and adjust the frying, cooking or roasting parameters to ensure that the level of this contaminant in your finished products complies with the standards.
The same analyser can also be used to measure the levels of humidity and fat, as well as the products’ texture at the end of the process.

Our partners using FLUORALYS

Altho, an SME producing potato crisps in Brittany, has been equipped with a FLUORALYS® analyser since 2014, using it to check all its batches of crisps. The company has fully understood the growing challenge of this measurement for quality control. With this routine measurement, they have been able to understand the relationship between the variety, the recipe, the process and the product’s acrylamide content ahead of the others. This meant they were able to adapt very quickly to the lowering of the threshold tolerated for acrylamide from 1,000 to 750 ppb in this type of product.

 

During the same analysis, Fluoralys can also be used to measure other quality criteria induced by the high-temperature cooking/frying process. Whether you are interested in the colour, the humidity rate, the amount of fat absorbed during frying or the texture caused by cooking, Fluoralys can give you a precise estimate. This multicriteria analysis helps to optimize the process parameters in order to minimize the negative impacts while ensuring that the quality objectives are achieved.