Food Additives & Preservative Testing

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Food Additives & Preservative Testing- fare labs

PHYSICAL & CHEMICAL PARAMETERS

  • Total Dye Content
  • Loss on drying
  • Water insoluble matter
  • Combined ether extracts
  • Cyanides (as HCN)
  • Ether extractable matter (Alkaline)
  • Inorganic Iodide
  • Purity of Beta carotene
  • Sulphated ash
  • Identification test of Chlorophyll
  • Solid content
  • Colour intensity
  • Ammonical nitrogen
  • Total Sulphur
  • Sulphur dioxide
  • Water-soluble annatto (as Norbixin)
  • Purity
  • Pure dye content of
  • Aluminium Lake
  • Sodium chlorides and sulphates
  • Inorganic matter (HCl insoluble)
  • Purity as C30H40O
  • Melting range, C
  • Acid soluble substances
  • Water soluble substances
  • pH
  • Methanol
  • Ethanol
  • Free from extraneous materials
  • Moisture
  • Dispersibility in water
  • Citric, oxalic, phosphoric and tartaric acids
  • Sugars
  • Readily carbonizable substances
  • Specific rotation
  • Viscosity of a one per cent. solution
  • Magnesium
  • Acidity or alkalinity
  • Readily carbonizable substances
  • Readily oxidizable substances
  • Chlorinated organic compounds
  • Aldehydes
  • Ammonium Hydrogen
  • Carbonate
  • Non volatile matter
  • Oxalate
  • Total Ash
  • Water absorption
  • Volatile acids
  • Gelatin
  • Starch and dextrins
  • Tannin-bearing gums
  • Karaya gum test
  • Swelling property
  • Freedom from animal filth
  • Free fatty acids (estimated as oleic acid
  • Hydroxyl value
  • Refractive index
  • Drop softening point, 0C
  • 2-Propanol
  • Solid paraffins
  • Ethylene Glycol
  • Iodine value

NUTRITIONAL ANALYSIS AND LABELLING

  • Energy
  • Protein
  • Carbohydrates
  • Total Sugar
  • Added Sugar
  • Fat
  • Dietary Fiber
  • Cholesterol

FATTY ACID PROFILE & TRANS FATTY ACIDS

  • Saturated Fatty Acid
  • Trans Fatty Acid
  • Monounsaturated Fatty Acids (MUFA)
  • Polyunsaturated Fatty Acids (PUFA)

MINERALS

  • Calcium
  • Iron
  • Magnesium
  • Manganese
  • Potassium
  • Sodium
  • Zinc

MICROBIOLOGICAL PARAMETERS

  • Mesophilic aerobic spore count (B.cererus)
  • Anaerobic spore count (Clostridium perfringens)
  • Bacillus cereus
  • Clostridium perfringens
  • E.coli
  • Enterobacteriaceae
  • Faecal streptococci
  • (Enterococci)
  • Lactic Acid Bacteria (mesophilic)
  • Listeria monocytogens &
  • Listeria sp
  • S. aureus
  • Salmonella sp
  • Shigella sp.
  • Sulphite reducing clostridia
  • Thermophilic Flat sour spore formers
  • Total Coliform Count
  • Total Plate Count
  • Total Viable Count
  • Vibrio cholera & V.parahemolyticus
  • Yeast and Mould count
  • Aciduric flat sour organism
  • Heat -Resistant Molds
  • Mesophilic Aerobic
  • Endospore formiming bacilli (Rope spore count)
  • Cronobacter sakazakii (E.sakazakii)
  • Osmophillic Yeast
  • Pseudomonas aeruginosa

NOTS

  • Agaric Acid
  • Hypercine
  • Safrole
  • Hydrocyanic acid

ADDITIVES

  • Propylene Glycol Esters of fatty acids
  • Mono and Di Glycerides of Edible Fats
  • SUCROGLYCERIDES
  • Polyglycerol Esters of Fatty Acid
  • CUMIN ALDEHYDE
  • Estragole
  • Ethyl Methyl Ketone
  • Eugenyl methyl ether
  • Methyl ß napthyl ketone
  • Saffrole & isosaffrole
  • Diethylene Glycol Monoethyl Ether
  • Coumarin and dihydrocoumarin
  • Tonkabean (Dipteryl adorat)
  • β-asarone and Cinnamyl Anthranilate
  • Ethyl-3-phenylglycidate
  • p-Propyl Anisole
  • Thujone and iso thujone (α & β thujone)
  • Annatto extract in oil (as Bixin)
  • Nitrates
  • Chlorides
  • Sulphates
  • Fluoride
  • LACTEM, ACETEM
  • E.coli
  • E.coli O157:H7
  • Listeria monocytogenes
  • Salmonella
  • Staphylococcus aureus
  • Ligionella sp
  • Clostridium botulinum
  • Shelf Life Testing
  • Sensory Evaluation
  • Molecular Testing
  • GMOs
  • Particle Size Analysis
  • Enzymatic Assays
  • Test for Active
  • Components
  • ETO and ECH Testing
  • MCPDs and GE Testing
  • Food Application and recipe engineering
  • Radioactive Residues
  • Steroids and Hormone
  • Testing
  • Protein and DNA BASED testing
  • Dioxins, PCBs, PAHs & Furans
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