Moisture by Karl Fischer for pharma industry

In the food industry, maintaining the quality and safety of products is of paramount importance. One critical parameter that directly affects the shelf life, taste, texture, and overall quality of food products is moisture content. Excessive moisture can lead to spoilage, microbial growth, and a decline in sensory attributes, making it essential to accurately determine and control moisture levels. In this regard, the Karl Fischer (KF) method has emerged as a trusted and widely used technique in food testing laboratories for moisture analysis. In this blog post, we will explore the significance of moisture analysis by Karl Fischer in the food industry and its role in ensuring the highest standards of food safety and quality.

Importance of Moisture Analysis

Moisture content affects various aspects of food products, including microbial stability, texture, taste, and appearance. It is crucial to determine the exact moisture content to prevent spoilage, rancidity, and the growth of mould and bacteria. Accurate moisture analysis is also essential for complying with regulatory standards, meeting consumer expectations, and maintaining consistent product quality.

Karl Fischer Method

The Karl Fischer method is a widely recognized technique for moisture analysis in the food industry. It is based on a chemical reaction where water reacts with iodine in the presence of sulphur dioxide and other reagents. The reaction is titrated with a Karl Fischer reagent, and the amount of reagent consumed corresponds to the moisture content in the sample.

Applications of Moisture Analysis in Food Testing

Moisture analysis using the Karl Fischer method finds applications across various stages of food production and quality control, including:

Raw Material Inspection: Moisture analysis helps ensure the quality and consistency of incoming raw materials, preventing the introduction of excess moisture that could lead to spoilage or other issues during processing.

Process Control: Monitoring moisture content at different stages of food processing enables manufacturers to optimize production parameters, such as drying times and temperature settings. This control ensures consistent product quality and reduces the risk of microbial contamination.

Product Development: Moisture analysis assists food scientists in formulating new products by determining optimal moisture levels that provide desired texture, taste, and shelf stability.

Shelf-Life Studies: Determining moisture content in food products is crucial for conducting shelf-life studies. By accurately assessing the relationship between moisture and product stability, manufacturers can establish appropriate expiration dates and storage conditions.

Market overview

In 2020, the global market share for moisture analysers was valued at $1.61 billion, and it is expected to grow to $2.27 billion by 2030, demonstrating a compound annual growth rate (CAGR) of 3.8% from 2021 to 2030. Moisture analysers are instrumental devices used for accurately determining the moisture content of various products.

Regulations and standards

The FSSAI sets standards for various aspects of food safety and quality in India. These standards include regulations on moisture content in specific food products to ensure their safety, quality, and compliance with regulatory requirements. Moisture content standards can vary depending on the type of food product and its intended use.

Here are a few key points related to moisture content standards under FSSAI:

Moisture Content Limits: FSSAI sets maximum permissible limits for moisture content in certain food products. These limits are determined based on various factors, including product stability, safety, and quality.

Specific Food Categories: FSSAI standards may specify moisture content limits for specific food categories, such as spices, cereals, pulses, dairy products, bakery products, and more. Each category may have its own moisture content requirements.

Labeling Requirements: FSSAI regulations also govern the labeling of food products, including information related to moisture content. Manufacturers may be required to provide accurate information about moisture content on product labels, ensuring transparency and helping consumers make informed choices.

Sampling and Testing: FSSAI may outline guidelines for sampling methods and testing procedures to determine moisture content in food products. These guidelines ensure that testing is conducted accurately and consistently across different laboratories.

Eurofins role in testing moisture by Karl Fischer for pharma industry

Eurofins Scientific is a global leader in laboratory testing and scientific services, including services related to moisture analysis using the Karl Fischer method in the pharmaceutical industry. Eurofins offers comprehensive testing solutions to ensure the accuracy, reliability, and compliance of pharmaceutical products. While specific services may vary depending on the location and laboratory capabilities, here are some of the key services Eurofins provide

Eurofins Analytical Services India, located in Bangalore, has achieved a significant milestone by receiving recognition from the US Food and Drug Administration (FDA) under the Laboratory Accreditation for Analyses of Foods (LAAF) program. This makes Eurofins the first laboratory in Asia to receive such recognition.

References

1. https://www.eurofins.com/biopharma-services/product-testing/services/biopharma-product-testing-services/quality-control/raw-materials-and-excipient-testing/water-determination-by-karl-fischer/
2. Brochmann-Hanssen, E., & Pong, P. (1952). Application of the Karl Fischer Method in Medicinal Chemicals and Other Drug Products. Journal of the American Pharmaceutical Association (Scientific ed.), 41(4), 177-180. https://doi.org/10.1002/jps.3030410404
3. https://www.alliedmarketresearch.com/moisture-analyzer-market-A10894

Contact Us