Our Chemistry Lab

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.

Food Chemistry

  • 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

Detergent Testing

  • 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

Nutritional Analysis

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

The proximate analysis is a set of methods in food chemistry testing to get information about the nutritional value of feed /food. They are developed around 1850 in Germany especially for animal feed. They are use some chemical-physical properties of a special group of nutrients in their methods.

The analysis contain: dry matter by drying at 103C; ash by incineration at 550C, crude protein by kjeldahl determination of nitrogen, crude fibre as the organic fraction remaining after acid and alkaline hydrolysis and crude fat as the fraction extracted with petroleum ether.

The advantage of this set of analysis is that they are easy to conduct and therefore cheap. The disadvantages are that they not always selective, ammonia is also determined as protein and that the nutritional value of the carbohydrate fraction is not good determination. In the past, the remaining fraction of the feed is considered to be starch and sugar which showed to be untrue. In the present situation, starch and sometimes sugars are also analysed to get a better nutritional value for the feed.

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