Egg Freshness Test: L-lactic Acid and 3-Hydroxybutyric Acid Analysis
The freshness and quality of eggs and egg products are not just sensory variables: they represent fundamental criteria for food safety, regulatory compliance, and market differentiation.
In particular, monitoring L-lactic acid and 3-hydroxybutyric acid is becoming an increasingly requested tool for companies that want to ensure the highest standards in quality control.
Why are these two acids so important?
To verify the freshness of eggs and detect the use of incubated or decomposed eggs before candling.
An increase in L-lactic acid is a clear indicator of deterioration and loss of freshness: the higher the level, the less fresh the egg. At the same time, the use of low-quality eggs significantly increases health risks and reduces the shelf-life of fresh egg products.
Regulations and limits to comply with
According to Regulation (EC) 853/2004 and subsequent amendments:
- L-lactic acid: < 1000 mg/kg dry matter in raw materials used
- 3-hydroxybutyric acid: < 10 mg/kg dry matter in egg products
Monitoring of succinic acid is no longer required under current regulations.
The analytical method we propose
Laemmegroup has developed a new rapid method for the determination of both indicators. The analyzer uses photometric technology with LED emitters at 505 nm.
This approach enables QA managers, plant managers, and buyers to access reliable and timely data to integrate into raw material acceptance plans.
CONTACT US
For more information and insights, please write to:
📩 commerciale@laemmegroup.it
📞 +39 0119592817