Date recorded: December 10 2015
Duration: 34 minutes 0 seconds
In the lead up to the festive holiday period we take a look at chocolate, confectionary and other food-related ingredients. This webinar focuses on what can be observed using X-ray analysis (both X-ray diffraction and X-ray fluorescence) in the realms of food quality and food safety. We demonstrate that X-ray diffraction is ideally suited for identifying crystalline forms of cocoa butter in chocolate and that X-ray fluorescence is a powerful tool for quantifying trace element impurities in gelatin. Additionally, we discuss trace analysis of iodine in important food ingredients including wheat flour and milk powder. A live webinar that will explore the X-ray analysis of confections and food ingredients as we celebrate the holidays. A live question and answer session will conclude the presentation.