FTIR analysis provides rapid QA/QC and authentication of food ingredients prior to processing

Significance of the topic

The analysis and authentication of raw food ingredients before processing is critical to ensure product quality and safety. Regulatory bodies and consumers demand reliable methods to detect adulteration, mislabeling and substandard raw materials. Point-of-entry testing reduces the risk of contaminants entering production and supports compliance with global supply chain requirements.

Objectives and overview of the study

This study evaluates the performance of portable Fourier transform infrared spectrometers for rapid quality assurance and quality control of powdered food ingredients. The primary goal is to demonstrate that instruments such as the Cary 630, and the field analyzers 4500 and 5500, can accurately identify raw materials including milk proteins, sugars, flours and coffee within seconds at the loading dock or in remote laboratories.

Methodology and instrumentation

Samples were measured using attenuated total reflectance IR spectroscopy with a single reflection diamond sensor. Spectral data were acquired over the mid-infrared region at 4 wave number resolution with 64 co-added scans per measurement. An onboard spectral library was built for each ingredient category and automated matching algorithms provided identification and match quality scores.

Instrumentation used

• Cary 630 FTIR spectrometer for laboratory analysis
• 4500 FTIR analyzer with battery operation for field testing
• 5500 FTIR analyzer for on-site laboratory environments
• Diamond ATR sampling interface

Main results and discussion

Milk proteins including alpha-lactalbumin, beta-lactoglobulin and whey protein variants were distinguished based on characteristic infrared bands and matched with high confidence. Various sugars were rapidly identified despite subtle spectral differences. Flour types such as rice, oat and chickpea exhibited distinct compositional signatures. Coffee samples from different origins and roast levels were classified accurately. All identifications required less than 30 seconds and matched reference library entries consistently.

Benefits and practical applications of the method

• Rapid, non-destructive measurements without sample preparation
• Portable analyzers enable decisions at the point of entry
• Minimal training required due to intuitive software and automated methods
• High sensitivity to impurities and compositional variations

Future trends and opportunities

Future developments may include integration with cloud databases for real-time supply chain monitoring, advanced chemometric models for quantification of minor components, and coupling with artificial intelligence for predictive quality control. Expansion to other food matrices and contaminants screening will broaden the impact of portable FTIR.

Conclusion

Portable ATR-FTIR spectroscopy offers a fast, reliable and user-friendly solution for on-site authentication and quality control of food ingredients. Implementation at the loading dock or remote facilities improves production efficiency, reduces risk of adulteration and supports regulatory compliance.

References

1. QA/QC of coffee using the Agilent Cary ATR-FTIR analyzer Application note number 5991-0783EN
2. Authentication and QA/QC of dairy powders using the Agilent Cary 630 ATR-FTIR analyzer Application note number 5991-0784EN
3. QA/QC of flours using the Agilent Cary ATR-FTIR analyzer Application note number 5991-0785EN
4. QA/QC of sugars using the Agilent Cary ATR-FTIR analyzer Application note number 5991-0786EN