![cjhemifood](/_/media/90978&w=1460&h=808&r=cover&_filename=90978__MG_6553-1200px.jpg)
Standard chemical analyses of food
Chemical analysis of food is generally conducted to investigate and document the composition of the food.
Food is often characterized by:
- Nutrients (protein, fat, sugar)
- Preservatives (salt, nitrites, organic acids)
- Properties (water activity, texture, rheology)
We offer a wide range of food analyses (see list below). The chemical laboratory performs analyses in accordance with ISO 17025 and several of the methods are carried out under a DANAK accreditation.
Protein, peptides and amino acids
- Total protein (Kjeldahl and Dumas' methods)
- Total and Free Amino Acids (LC-MSMS)
- Collagen (UV-VIS)
- Size exclusion chromatography (HPLC)
Fats, oils and lipids
- Total fat (gravimeters)
- Frie fatty acids (GC-MS)
- Total fatty acids, including iodine (GC-MS)
Kulhydrate
- Total sugar (HPLC-RID)
- Reducing sugars (UV-VIS)
Preservatives
- Salt, Nitrite and Nitrate (Spectrophotometry)
- Lactate, acetate and ascorbate (enzymatic, spectrophotometry)
Properties
- Water activity (aw, hygrometer)
- Texture (Texture Profile Analyzes)
- Viscosity (Rheometer)
Contact us for advice on analyses, selection and sampling. Based on this, we will send you an offer for the selected analyses. A test report is prepared concerning the analyses carried out so that the applicant receives the results clearly and unambiguously, together with information relevant to the performance of the analysis/sampling.