Sprint

Bioscience meets food science with CEM’s SPRINT™ rapid protein analyzer for fast, accurate protein testing. SPRINT is an advancement in protein analysis based on a rapid green chemistry process that enables direct protein detection in under 5 minutes. It replaces the traditional Kjedahl method for analyzing food products.

This patent-pending system, which uses iTAG protein-tagging technology, identifies and measures only protein, not nitrogen, so you can be certain your results are accurate. iTag technology attaches to the protein itself for an accurate, direct measurement.

With SPRINT, you can be certain your results are not affected by naturally occurring nitrogen or adulterants, because only the protein is tagged and measured, not the nitrogen.

Features of the rapid protein analyzer: 

• Direct method for protein conversion
• Remarkably easy to use
• No hazardous chemicals
• Convenient, disposable sample cups and filters
• Safer and less expensive than Kjeldahl
• More repeatable than Kjeldahl and combustion techniques
• Fast analysis of all types of food
• Automates AOAC official methods 967.12, 930.33, 930.29, and 2011.04
• Uses green technology

Automates Official AOAC methods:

• AOAC Method 2011.04
• AOAC Method 967.12
• AOAC Method 930.33
• AOAC Method 930.29

Applications for SPRINT™ rapid protein analyzer are:

• Dairy:
  Protein in yogurt, greek yogurt, cottage cheese, sour cream, milk, fluid milk, buttermilk, half and half, chocolate drink, non-fat dry milk, ice cream, cheese
• Meat:
  beef, pork, chicken, turkey, hot dog, pepperoni, hard salami, sausage

Green technology