Routine Physicochemical Testing
Water-insoluble matter, moisture, ash content, acid-insoluble matter, acid-insoluble ash, lycopene, disodium 5'-ribonucleotides, monosodium glutamate (MSG), amino acid nitrogen, volatile basic nitrogen, total nitrogen, total Kjeldahl nitrogen, ammonium salts, peroxide value, reducing sugars, acid value, total solids, soluble non-salt solids, sodium chloride, chloride ions, riboflavin, levulinic acid, free mineral acids, non-volatile acids, total acidity, magnesium sulfate, magnesium chloride, potassium chloride, sulfates, etc.
Sudan Red, Para Red, Acid Yellow, potassium ferrocyanide, sodium benzoate, methylparaben, ethylparaben, sucralose, nitrites, potassium iodate, etc.
Natural Component Testing
Analysis of natural components in seasonings, including coumarin, capsaicin, piperine, essential oils, etc.
We employed LC-MS/MS and GC-MS/MS methods to identify and quantify over 500 types of pesticides, including insecticides, fungicides and herbicides, in the raw materials and finished products of seasonings.
Assessment of trace elements in spices from diverse growing regions and processed seasonings, including lead, copper, sodium, chromium, aluminum, nickel, selenium, magnesium, zinc, mercury, arsenic, phosphorus, chlorine, and sulfur.
Testing for microbial contaminants such as Bacillus cereus, Salmonella, molds, clostridia, Escherichia coli, Staphylococcus aureus, and Shigella, commonly proliferating in seasonings with high moisture content.
Detecting and quantifing of mycotoxins, aflatoxins and ochratoxin A, etc. present in seasoning samples due to improper storage conditions.
Sensory attributes such as color, aroma, taste, whiteness, fineness, particle size, chromaticity, etc.
Analysis of the origins of spices and herbs, verification of "natural ingredients" claims, identification of cheaper ingredients replacing more expensive raw materials.
