We have a fully equipped chemistry laboratory able to handle a wide variety of basic food and cosmetic tests.

Food chemistry testing is the study of chemical processes and interactions of all biological and non-biological components of foods. It is similar to biochemistry in its main components such as carbohydrates and protein, but it also includes areas such as water, food additives, flavours, and colours.

This discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. An example of enhancing a process would be to encourage fermentation of dairy products with microorganisms that convert lactose to lactic acid.

An example of preventing a process would be stopping the browning on the surface of freshly cut apples using lemon juice or other acidulated water.

• Moisture content
• Titratable Acidity determination
• Peroxide value determination
• Free fatty acid determination (Oils)
• Free fatty acid determination (Peanut butter)
• Salt content evaluation
• Oil content in mayonnaise (Nola method)
• Oil content in mayonnaise (Werner Schmid method)
• °Brix determination
• Winterisation of oils
• Mass and Volume determination
• Gelatine content determination
• Iodine in Iodised Salt

• Measurement of pH
• Water insolubles
• Moisture and non-volatiles
• Consistency and cloud point
• Cationic detergent activity
• Active detergent
• Determination of total alkalinity
• Phosphate content
• Fatty matter content
• Available chlorine
• Sodium hydroxide content
• Mass and volume determination
• Chloride content
• Specific gravity
• Measurement of viscosity
• Glycerol content
• Bulk density

• Protein
• Fat
• Carbohydrates (calculation)
• Energy (calorific value) calculation
• Moisture
• Ash