Cream, Sauce & Soup

Creams, sauces, and soups are complex food matrices that require accurate and repeatable analysis to ensure product stability, nutritional balance, and compliance with regulatory standards. Their composition, particularly in terms of fats and proteins, directly influences texture, taste, and shelf-life.

Velp provides dedicated analytical instruments to support food producers and quality control laboratories in evaluating both raw materials and final formulations. Our solutions are designed to ensure reliable results with simple workflows and consistent performance.

We support public and private entities in:

• Protein determination using Kjeldahl and Dumas methods.
• Fat analysis through solvent extraction.
• Oxidation studies to monitor fat stability and shelf-life.
• Support for product development, ingredient comparison, and packaging evaluation.
• Sample preparation with dispersers for effective homogenization and emulsification.