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

Significance of the topic

Ensuring the identity, authenticity and purity of raw food ingredients before processing is critical to maintain product quality, meet regulatory requirements and protect consumer safety. Traditional laboratory analyses can be time-consuming and require skilled personnel, creating delays and supply-chain risks. Portable FTIR spectroscopy with ATR sampling offers a rapid, non-destructive approach that brings lab-level performance directly to the loading dock or production line.

Study Objectives and Overview

This application note examines the performance of three Agilent FTIR systems—the bench-top Cary 630 and the field-ready 4500 and 5500 analyzers—in authenticating a range of powdered food ingredients. The goal is to demonstrate that all three instruments, sharing the same optics and diamond ATR sampling technology, deliver consistent, library-matched results within 30 seconds. Sample classes include milk proteins, sugars, flours and coffee powders.

Methodology and Instrumentation

A single-reflection diamond ATR interface was used on each instrument to measure 64 co-added scans at 4 cm⁻¹ resolution, with no sample preparation required beyond placing the powder on the crystal. The Agilent Microlab software library builder was employed to create reference spectra for each ingredient. Unknown samples were automatically identified via spectral matching algorithms that report both identity and match quality.

Main Results and Discussion

Spectral differences among milk proteins, such as alpha-lactalbumin versus whey protein concentrate, were subtle but sufficient for automated identification. Sugars produced distinctive mid-IR fingerprints, enabling rapid discrimination of lactose, glucose, sucrose and others without chromatography. Flour spectra revealed characteristic absorptions related to moisture, protein and carbohydrate content, allowing differentiation of chickpea, rice, wheat and specialty blends. Coffee varieties exhibited unique mid-IR features that supported reliable recognition of origin and roast style.

Benefits and Practical Applications

These Agilent FTIR analyzers offer:

• Point-of-entry verification to prevent adulterated or mislabeled ingredients from entering production
• Analysis times under 30 seconds with zero consumables or reagents
• Minimal user training through intuitive Microlab software and on-board validated methods
• Transportable and robust designs for on-site or field deployment

Future Trends and Potential Applications

As supply chains become more complex, there is growing interest in integrating portable FTIR data with digital traceability systems and machine-learning models to further enhance real-time decision making. Advances in ATR crystal materials and spectral libraries could extend rapid authentication to a broader range of matrices, including liquids and semi-solids. Cloud-based spectral databases may support collaborative QA/QC networks across global manufacturing sites.

Conclusion

Agilent’s Cary 630, 4500 and 5500 FTIR analyzers deliver lab-grade infrared spectroscopy in portable formats, enabling rapid, reliable authentication of powdered food ingredients at the point of entry. By combining diamond ATR sampling with automated spectral matching, these systems reduce risk, save time and improve overall food safety.

References

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