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Food Applications
- Chlorine in snack foods
- Iron in Flour, Rice and Other Grain
- Calcium in Orange Juice, Cheese, and Other Foods
- Titanium and Cookies and Snack Cakes
- Iron in Milk Powder
- Na, Mg, P, Cl, K, Ca, Mn, Fe, and Zn in Pet Foods and Animal Feed
- Al, and P in Dough
- Ash in Flour
Food is a market that offers many opportunities for XRF. Many seasonings can be measured by looking at the salt content, to help control the taste. There are a number of minerals and metals added for extra nutritional value that must be monitored to comply with Food and Drug Administration regulations. There are a number of established applications already.
Chlorine
in snack foods
Chlorine is monitored to control taste or assure compliance with low salt labeling
of products. Snack foods like potato chips, processed meat and cheese that
are often high and salt have been successfully analyzed by XRF. back
to top
Iron
in Flour, Rice and Other Grain
Grains and processed flour have long been fortified with iron, and XRF instruments
are used to monitor it. back to top
Calcium
in Orange Juice, Cheese, and Other Foods
Calcium has long been added to orange juice, and is frequently added to many
foods as a supplementary source of calcium for the prevention of osteoporosis. back
to top
Titanium
and Cookies and Snack Cakes
Titanium dioxide is used to make cookies cakes and fillings whiter and brighter.
It is in pretty high concentration and is easily measured by XRF. back
to top
Iron
in Milk Powder
Iron is added to milk powder as a supplement, and is commonly analyzed by XRF. back
to top
Na,
Mg, P, Cl, K, Ca, Mn, Fe, and Zn in Pet Foods and Animal Feed
The nutritional value of pet foods and animal feed can be controlled by routinely
monitoring the product with XRF. back to top
Al,
and P in Dough
Aluminum and phosphorus are two more elements in addition to iron that are
usually in dough and can be measured by XRF. back
to top
Ash
in Flour
The ash that remains when flour is burned is composed primarily of Na, Mg,
K, and Ca oxides. The ash percentage and composition have an affect on taste
and mouth feel of product made from flour, so they are routinely analyzed.
XRF is an excellent method for performing this analysis. back
to top