Chemical analyses of food
We offer reliable analyses for all nutrients and ingredients to ensure correct labeling of the foods.
Food chemistry deals with the composition of foods. Besides the calorific value, the nutrient value is authoritative in the evaluation of a food. Nutrients include fat, protein, carbohydrates, fibre, vitamins, minerals and trace elements.
The legislator demands labeling of the ‘Big 7’ on almost all prepackaged foods. This includes:
- calorific value,
- saturated fatty acids,
- protein and
The labeling may also provide information on the following ingredients:
- unsaturated fatty acids,
- polyvalent alcohols,
- vitamins and minerals
Fatty acid spectrum in food
Foods are analysed to identify saturated, monounsaturated and polyunsaturated fatty acids and therefore to determine the fatty acid content.
The fatty acid spectrum can be calculated to obtain better statements on the source and quality of the fats. This procedure involves the quantification of all fatty acids from C4 to C24.
Quantification of methyl butyrate to identify the milk fat content in food is an additional analysis that can be used to determine the quality of ice cream and other products.
Analysis for food additives
Food additives are compounds that are added to food in order to enhance the taste and colour, as well as the chemical microbial shelf life. Additives can facilitate the processing of foods during production. In this regard, additives can be natural or synthetic.
Our services include the detection and quantification of authorised and unauthorised additives. On request, we can also determine compliance with the maximum permissible quantities:
Examples of additives (selection):
- ascorbic acid (antioxidant)
- acetic acid (acidifier)
- benzoic acid (preservative)
- cochineal (colouring)
- and many more ...