Crystallisation fingerprints

Crystallisation fingerprints are obtained by mixing a water soluble fraction (juice or extract) of a product with Copper chloride. This mixture is allowed to evaporate and finally crystallize under controlled conditions. The crystallisation pattern is product specific (see the photo banner), although can vary considerably within a product group.

Crystal Lab applies the crystallisation fingerprint approach to provide and enhance knowledge on wholeness and resilience relating to nutritional quality and health related research. Research confirms the crystallisation patterns reflect physiological processes like maturation and ageing, the effect of processing, feeding regime and production system in a broad range of (agricultural) products.

In an European context Crystal Lab works within the so-called Triangle consortium together with the University of Kassel (D), the University of Bonn (D), Institute Hiscia (CH) and the Biodynamic Research Association Denmark (DK) towards a broader application and scientific acceptance of the crystallisation fingerprint method.

Crystal Lab evaluates the crystallisation images in two ways, visually and by means of computerised image analysis. The research question determines which evaluation tool is to be used and whether a combination of the two is appropriate. Visual evaluation enables us to judge the product quality. Whereas computerised image analysis allows us to identify the statistical significance of differences between products.

 

 

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