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Determination of the water content in agro-food products

Water can be a residual component present in raw materials, an impurity from the manufacturing process or an ingredient present in the finished product. In each case, it is necessary for a product manufacturer to know the water content of its product or in its raw materials.

Detection method

Karl Fischer

Volume required


Analysis time

3 working days

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Water in agro-food products

This analysis can intervene in all the manufacturing steps of an agro-food product, from recipe development to verification of the finished product before its marketing. This service ensures compliance of the processes of manufacturing and control of the stability of the product over time.

The ingésciences laboratory carries out this analysis using a Karl Fischer titrator. This technique provides a precise reliable analysis of the water content. The Karl Fischer method is used for many other substances as reference. It’s a chemical analysis protocol based on the oxidation of sulphur dioxide by iodine in a solution of hydroxymethane. In the coulometric protocol, the iodine taking part in the reaction is generated directly in the titration cell by electrochemical oxidation of the iodide until non-reactive iodine is detected. Faraday’s law can be used to calculate the amount of iodine generated from the amount of electricity required.

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Determine the water content in your products?