Food Chemistry

By: Bodycote LawLabs  12/03/2009
Keywords: laboratory testing

 Our laboratories can provide a range of testing for additive and contaminants in food. Many of these compounds such as preservatives and toxins are regulated with maximum permitted levels.

Acetic acid Aflatoxin (HPLC/Screen) Allergens - Casein Allergens - Gluten Antibiotics Artifical sweetners -Asp/Ace/Saach Artificial colour - Individual Artificial colour screen Authenticity Available Chlorine Average Carbon dioxide Benzene Benzoic acid BHA, BHT, Gallates Brix (TSS) Butter fat Caffeine in coffee Chocolate Analysis Complaint - Foreign body examination Durum wheat Enzyme (Presence) Fluoride Free fatty acids Freezing Point (Milk) Gas Flush Glaze HADA activity Histamine Hydroxymethyfurfural Iodine value K Values L-Hydroxyproline Meat speciation - cooked/raw Nut Allergens - Peanut/Almond/Hazelnut Nitrate/Nitrite Ochratoxin A Orotic Acid Overrun Patulin Peroxide value pH Phosphate/perbate Pulp Pollen (ID) Potassium Propionic acid Quinine Saccharin Sodium Bicaronate Sorbic Acid Soya Protein Strontium Chloride Sulphur dioxide Theobromine Tomato Solids Total Acidity Total Alkalinity Total Volatile Nitrogen (TVN) Trimethylamine (to include TVN) Viscosity (Brookfield) Volatile Acidity Water Activity (Aw)

Keywords: laboratory testing

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