Karl Fischer Titration for Food Moisture
Karl Fischer Titration (KFT) has been trusted for decades as the gold standard for moisture analysis, providing highly accurate and reliable measurements of moisture content in a wide range of food products.
How to Do Moisture Analysis Using KFT?
KFT is a chemical technique that determines the water content of a sample by reacting it with a Karl Fischer reagent. The reagent, which contains iodine and sulfur dioxide, oxidizes the water present in the sample, resulting in a measurable change in electrical conductivity. The amount of reagent consumed is directly proportional to the amount of water in the sample, allowing for precise moisture determination.
Advantages of KFT for Food Moisture Analysis:
- Accurate and Reliable Results: KFT provides highly accurate moisture measurements, making it an ideal choice for quality control and regulatory compliance.
- Versatile and Wide Range: KFT can measure moisture content in a wide range of food products, including solid, liquid, and semi-solid matrices.
- Traceability and Standardization: Karl Fischer reagents are standardized against certified reference materials, ensuring traceability and consistency in results.
Applications of KFT in Food Analysis:
KFT is widely used in the food industry for:
- Determining moisture content in raw materials and finished products
- Ensuring product quality and consistency
- Meeting regulatory requirements for moisture content