Food Analysis

For all types of food

General pesticide analysis,
Organochlorine pesticides,
Organophosphorus pesticides,
Carbamate pesticides,
Dithiocarbamate pesticides,
Pyrethroid pesticides,
Triazole group pesticides, and similar groups including insecticides, fungicides, acaricides, nematicides, rodenticides, etc.

For all types of food

Cadmium,
Mercury,
Arsenic,
Copper,
Zinc,
Iron,
Aluminum,
Cobalt,
Chromium,
Manganese, and so on

Fresh fruits and vegetables,
Meat and meat products,
Milk and dairy products.

Nitrate and nitrite analysis

Processed foods,

Hydroxymethylfurfural (HMF)

Beverages,
Alcoholic beverages,

Ethanol,
Methanol

Honey

C13 honey purity analysis

Honey,
Fruit juice,
Molasses,

C13/C12 ratio analysis,
Sugar composition analysis

Honey

Napthalene

For all types of food

Moisture and water activity

Vegetable and animal oils,
Products extractable in oil,

Crude oil content,
Fatty acid composition (37 fatty acids with carbon numbers ranging from C4 to C24)

For all types of food

Food dye analysis;

Allura red,
Amaranth,
Azorubine,
Brilliant blue,
Erythrosine,
Indigotine,
Patent blue,
Ponceau 4R,
Carmine,
Quinoline yellow,
Sunset yellow,
Tartrazine,
Sudan I,
Sudan II, etc.

For all types of food

Benzoic acid and salts,
Sorbic acid and salts

Processed foods

Artificial sweeteners;

Saccharin,
Acesulfame-K,
Aspartame, etc.

For all types of food

Mycotoxin analysis;

Aflatoxin B1, B2, G1, G2, M1, M2,
Ochratoxin A

Peppers
Products derived from peppers

Capsaicin analysis,
Determination of pungency level (Scoville Heat Units - SHU).

For all types of food

Differential Scanning Calorimetry (DSC) scanning (-180 to 450 °C temperature range).