Standard chemical analyses of food

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Daniel Halling Breiner

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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:

  1. Nutrients (protein, fat, sugar)
  2. Preservatives (salt, nitrites, organic acids)
  3. 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

  1. Total protein (Kjeldahl and Dumas' methods)
  2. Total and Free Amino Acids (LC-MSMS)
  3. Collagen (UV-VIS)
  4. Size exclusion chromatography (HPLC)

Fats, oils and lipids

  1. Total fat (gravimeters)
  2. Frie fatty acids (GC-MS)
  3. Total fatty acids, including iodine (GC-MS)

Kulhydrate

  1. Total sugar (HPLC-RID)
  2. Reducing sugars (UV-VIS)

Preservatives

  1. Salt, Nitrite and Nitrate (Spectrophotometry)
  2. Lactate, acetate and ascorbate (enzymatic, spectrophotometry)

Properties

  1. Water activity (aw, hygrometer)
  2. Texture (Texture Profile Analyzes)
  3. 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.