Why Choose Guires's FRL as Your Food Product Development (FPD) Consultant and Partner?

There are several options in almost every product area in today’s market, and the difficulty is in coming up with unique items that stand out and connect with customers. Guires Food Research Lab (FRL) takes a holistic approach to creating food and beverage products. We define, demographically target, and build effective goods through a sequential process for category selection and comprehension. The client can visit the lab to learn the process. We offer unlimited rounds of revisions to ensure customer satisfaction. The final product prototype, along with the documentation process, including the video (through email), will be shipped to the client, and in case the client is not satisfied with the video, a food technology consultant will visit the place for the product demo at the client’s costs.

What are the different forms that you deliver the Food Product Formulations?

The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

What are the sectors Food Research Lab cover?

We cover a wide range of sectors such as soups, sauces and dips, chips, tortillas, dry beverage powder, plant-based products, masalas, puddings, instant mixes and many more.

How is sensory testing been carried out?

Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Guires reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

What Is Soxhlet Extractor?

08 Aug

What Is Soxhlet Extractor?

by Food Research Lab

in What Science Can Do

Comments

Soxhlet extraction, also known as continuous extraction, Soxhlet extraction is a technique for extracting chemicals from solids. For the determination of crude fat content, a soxhlet extraction is used. Fat can be found in large quantities in the seeds and fruits of many plants. Fat content can be used as a criterion for determining the quality of a product. The extraction procedure is now widely employed both at home and abroad. The Soxhlet extractor method is a well-known traditional method for grain and oil analysis in China, and it is the chosen standard method. This method takes a long time and is often extracted in a laboratory using a fat extractor (Soxhlet extractor).

Source: ResearchGate.com

The solid matter can be extracted by a pure solvent every time utilising the solvent reflux and syphon method, resulting in a high extraction efficiency. To maximise the area of liquid immersion, the solid material should be finely ground before extraction. The solid material is subsequently placed in an extraction chamber in a filter paper holder. Assemble the device as directed. The vapour rises through the air tube and is condensed into a liquid that drips into the extractor when the solvent is heated to boiling. Siphoning occurs when the liquid level rises over the siphon’s highest point, and the solution is refluxed into the flask, allowing a portion of the substance dissolved in the solvent to be extracted. Solvent reflux and syphoning are employed to enhance soluble materials in the solid into the flask in this manner.

Since the extract of the organic solvent contains more or less fats such as free fatty acids, sterols, phospholipids, waxes, and pigments, the results of the Soxhlet extraction method can only be crude fat.