Analisi nutrizionale

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trans Fat Reference Standard (13 components)

  • For accurate determination of trans fat content in foods and edible oils.
  • Pair with an Rt-2560 GC column for reliable AOAC and AOCS method performance.
  • Verified composition and stability.

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Boron Trifluoride

  • For accurate determination of trans fat content in foods and edible oils.
  • Pair with an Rt-2560 GC column for reliable AOAC and AOCS method performance.
  • Verified composition and stability.

    Boron trifluoride is very sensitive to moisture and should not be stored after opening. This is a single-use container.

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Tritridecanoin Glyceride

  • For accurate determination of trans fat content in foods and edible oils.
  • Pair with an Rt-2560 GC column for reliable AOAC and AOCS method performance.
  • Verified composition and stability.

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Triundecanoin

  • For accurate determination of trans fat content in foods and edible oils.
  • Pair with an Rt-2560 GC column for reliable AOAC and AOCS method performance.
  • Verified composition and stability.

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Reagenti di derivatizzazione alchilazione

  • Add alkyl groups to functional hydrogens (H).
  • Decrease polarity on compounds containing acidic hydrogens, i.e., phenols, carboxylic acids.
  • Form an ester.

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Miscela di controllo prestazioni LC carboidrati (5 componenti)

  • For simple sugar analysis by LC with refractive index/light scattering detection.
  • Use with a silica column with amino functionality, as recommended by AOAC International.
  • Use as a calibration standard for AACC Method 80-04.
  • Offered dry for enhanced stability.

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Metilesteri di acidi grassi puri

Use these materials to prepare specific mixtures not commercially available. These products are of the highest purity available, typically 99% by GC-FID analysis. Each compound is packaged under a nitrogen blanket to ensure product stability. A certificate of analysis is provided with each ampul.

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Miscela FAME N. 12 (5 componenti)

This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #12: oils of mid-range to long chain lengths (C13 - C21)

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Miscela FAME N. 9 (5 componenti)

This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #9: oils of mid-range to long chain lengths (C16 - C20)

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Miscela FAME N. 8 (5 componenti)

This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #8: oils of short to mid-range chain lengths (C11 - C15)

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Miscela FAME N. 7 (5 componenti)

This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #7: oils of short chain lengths (C6 - C10)

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Miscela FAME N. 6 (5 componenti)

This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #6: oils of long chain lengths (C20 - C21)

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Miscela FAME N. 5 (5 componenti)

This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #5: oils of mid-range to long chain lengths (C16 - C24)

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Miscela FAME N. 4 (5 componenti)

This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #4: oils of mid-range to long chain lengths (C16 - C24)

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Miscela FAME N. 3 (5 componenti)

This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #3: oils of short to mid-range chain lengths (C8 - C16)

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Miscela FAME N. 2 (5 componenti)

This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #2: oils of short to mid-range chain lengths (C6 - C14)

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Miscela FAME N. 1 (5 componenti)

This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #1: oils of mid-range chain lengths (C16 - C18)

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Miscela FAME N. 15 (8 componenti)

This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #15: peanut oil

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Miscela FAME N. 14 (11 componenti)

This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #14: cocoa butter

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Miscela FAME N. 13 (14 componenti)

This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #13: mustard seed oil

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Miscela FAME N. 21 (7 componenti)

This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #21: lard, beef or mutton tallow, and palm oil

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Miscela FAME N. 20 (8 componenti)

This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #20: coconut, palm kernel, babassu, and ouri-curi oil

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Miscela FAME N. 19 (4 componenti)

This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #19: olive, teaseed, and neatsfoot oil

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Miscela FAME N. 18 (10 componenti)

This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #18: peanut, rapeseed, and mustard seed oil

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Miscela FAME N. 17 (5 componenti)

This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #17: linseed, perilla, hempseed, and rubberseed oil

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Miscela FAME N. 16 (6 componenti)

This mixture can be used for quantification (AOCS Method CE 1a13) and approximate the compositions of the following types of oils:

FAME #16: corn, poppy seed, cotton seed, soybean, walnut, safflower, sunflower, rice, bran, and sesame oil

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