Seasonings and food additives

The laboratory of the Center for Chemical Research offers comprehensive laboratory studies of food products, including seasonings and food additives, which cover physico-chemical, microbiological and organoleptic evaluation. Our offer is intended for consumers, manufacturers and distributors of condiments and food additives. At the request of the customer, a protocol of an accredited testing laboratory is issued. Also, the Chemical Research Center conducts research on this type of product in order to solve the expert questions and tasks set by the customer.

PHYSICO-CHEMICAL ANALYSIS:
  • PROTEINS
  • FATS
  • DRY RESIDUE
  • TOTAL ASH
  • ASH INSOLUBLE IN HCL
  • SALT
  • POLLUTION
  • HEAVY METALS: PB, CD, AS, HG
  • MINERAL COMPONENTS: CA, NA, K, MG, FE, ZN, ETC.
  • PRESERVATIVES: SORBIC ACID AND ITS SALTS IN TERMS OF SORBIC ACID, AS WELL AS BENZOIC ACID AND ITS SALTS IN TERMS OF BENZOIC ACID
  • DYES
  • RADIATION
  • MYCOTOXINS: AFLATOXIN B1, THE SUM OF AFLATOXINS B1, B2, G1, G2, OCHRATOXIN A (MORE DETAILS)
  • THE COMPOSITION OF FATTY ACIDS, INCLUDING THE SUM OF SATURATED (SAFA), MONOUNSATURATED (MUFA), POLYUNSATURATED (PUFFA) FATTY ACIDS, TRANS FATTY ACIDS, OMEGA-3 AND OMEGA-6 ACIDS
  • MULTICORE AROMATIC HYDROCARBONS (WWW)
  • VITAMINS: A, D, E, K, C AND B VITAMINS
MICROBIOLOGICAL ANALYSIS:
  • AEROBIC MESOPHILIC MICROORGANISMS
  • LACTIC ACID BACTERIA
  • ESCHERICHIA COLI IS A CLASSIC METHOD
  • BACTERIA OF THE E. COLI GROUP
  • ENTEROBACTERIACEAE
  • GRAM-POSITIVE COCCI
  • YEAST AND MOLD
  • LISTERIA MONOCYTOGENES
  • SALMONELLA SPP.
  • BACILLUS CEREUS
  • CLOSTRIDIUM PERFRINGENS