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Food Chemistry

 
 
 

Our laboratories can provide a range of testing for additive and contaminants in food. Many of these compounds such as preservatives and toxins are regulated with maximum permitted levels.

For further information and costs on the tests we carry out, please click on the relavant test and enter your details and we will contact you with further information:

Acetic acid
Aflatoxin (HPLC/Screen)
Allergens - Casein
Allergens - Gluten
Antibiotics
Artifical sweetners -Asp/Ace/Saach
Artificial colour - Individual
Artificial colour screen
Authenticity
Available Chlorine
Average Carbon dioxide
Benzene
Benzoic acid
BHA, BHT, Gallates
Brix (TSS)
Butter fat
Caffeine in coffee
Chocolate Analysis
Complaint - Foreign body examination
Durum wheat
Enzyme (Presence)
Fluoride
Free fatty acids
Freezing Point (Milk)
Gas Flush
Glaze
HADA activity
Histamine
Hydroxymethyfurfural
Iodine value
K Values
L-Hydroxyproline
Meat speciation - cooked/raw
Nut Allergens - Peanut/Almond/Hazelnut
Nitrate/Nitrite
Ochratoxin A
Orotic Acid
Overrun
Patulin
Peroxide value
pH
Phosphate/perbate
Pulp
Pollen (ID)
Potassium
Propionic acid
Quinine
Saccharin
Sodium Bicaronate
Sorbic Acid
Soya Protein
Strontium Chloride
Sulphur dioxide
Theobromine
Tomato Solids
Total Acidity
Total Alkalinity
Total Volatile Nitrogen (TVN)
Trimethylamine (to include TVN)
Viscosity (Brookfield)
Volatile Acidity
Water Activity (Aw)
 
 
   
 
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