Food and Food Additives Analysis

food_additives_analysis

Honey

  • Moisture
  • Ash
  • Specific Gravity
  • Total Acidity
  • Total Reducing Sugar
  • Sucrose
  • Hydroxymethyl Furfural

General Food Items

  • Extraneous Matter
  • Color Additives
  • Sulfur Dioxide
  • Benzoic Acid
  • Moisture
  • Protein
  • Carbohydrate
  •  Total Sugar
  • Reducing Sugar
  • Fats and Oil
  • Crude fiber
  • Metals each
  • Ash
  • Mesophilic Aerobic Bacteria
  •  Total Coliform Count
  • Salmonellae Count
  • Starch
  • Gluten
  • Acid Insoluble Ash
  • Acidity as Lactic Acid
  • Retention over 100 mesh (%)
  • Acid Insoluble Ash +Total Ash
  • Faecal coliform
  • E. Coli
  • Yeast & Mold
  • Staphylococcu aureus
  • Vibro haemolytics

Infant Milk Food / Infant Food

Option (I): General

  • Moisture (%), max
  • Milk Fat (%), min
  • Milk Protein (%), min
  • Total Ash (%), max
  • Acid (dill. HCI) Insoluble Ash (%), max
  • Chloride (mg/100gm),min
  • Phosphorous(mg/100gm),min

Optional (II): Selective, a

  • Moisture
  • Acid Insoluble Ash

Option (II): Selective Metals as Nutrients, b

  • Sample preparation
  • Iron (mg/100gm), min
  • Copper (µg/100gm), min
  • Manganese (µg/100gm), min
  • Zinc (mg/100gm). min
  • Sodium (mg/100gm),min
  • Potassium (mg/100gm), min
  • Magnesium (mg/100gm),min
  • Calcium(mg/100gm),min

Option (III): Microbiological

  • Total Bacterial Count (CFU/mg),max
  • Total Coliform Count/ 0.1gm
  • Yeast & Mold (CFU/g)

Whole Wheat Flour

Option (I): General

  • Moisture (at 130-133º C for 2 hours) (%), max
  • Total Ash (dry basis)(%), max
  • Acid Insoluble Ash (dry basis )(%), max
  • Gluten (dry basis )(%), min
  • Alcoholic (90%) acidity as H2SO4 (dry basis)(%), max

Crude Fiber

Option (II): Selective

  • Acid Insoluble Ash

Biscuit

Option (I): General

  • Moisture (at 130-133º C for 2 hours) (%), max
  • Acid Insoluble Ash (dry basis )(%), max
  • Alcoholic (90%) acidity as H2SO4 (dry basis)(%), max
  • Acid Insoluble Ash

Noodles

Option (I): General

  • Moisture (%), max
  • Total Ash (%), max
  • Acid Insoluble Ash (dry basis )(%), max
  • Protein (%), min

Option (II): Selective

  • Acid Insoluble Ash, dry basis

Instant Noodles

Option (I): General

  • Moisture (%), max
  • Total Ash (%), max
  • Acid Insoluble Ash (dry basis )(%), max
  • Protein (%), min
  • Extracted Fat
    • Acid Value, max
    • Peroxide value (meq peroxide O2)/ kg, max
  • Monosodium Gultamate (%), max

Whole Milk Powder / Skimmed Milk Powder

Option (I): General

  • Moisture (%), max
  • Milk Fat(%), min
  • Acidity as Lactic Acid (%), max
  • Protein
  • Calcium
  • Iron
  • Lactose

Option (II): Microbial

  • Total Plate Count (CFU/gm), max
  • Total Coliform Count/0.1gm
  • Yeast and Mold Count
  • Salmonella
  • Staphylococcus aureus

Homogenized Milk

Option (I): General

  • Fat
  • Protein
  • SNF

Option (II): Microbiological

  • Total Coliform Count (MPN)
  • Faecal Coliform Count (MPN)
  • Total Plate Count (CFU)

Tea / Coffee / Coca product Analysis

Option (I): General

  • Moisture Content
  • Total Ash Content
  • Water Soluble Ash
  • Ash +Water Soluble
  • Alkalinity of Soluble Ash as K2O
  • Acid Insoluble Ash
  • Extractives (Extract Obtained boiling Tea (100oC for 1 hr)
  • Caffeine
  • Crude Fiber
  • Light Petroleum Extract
  • Metal (Lead, Zinc, Copper, Iron) each
  • Tanin

Option (II): Selective

  • Acid Insoluble Ash
  • Alkalinity of Soluble  Ash
  • Water Soluble Ash

Egg and Egg Products

  • Total Plate Count
  • Yeast and Mold Count
  • Salmonella
  • Staphylococcus aureus
  • Coliform Count

Raw Meat, Meat Product, Processed Meat and Poultry

  • Total Plate Count
  • Yeast and Mold Count
  • Salmonella
  • Coliform Count

Fish and Fishery Products

  • Total Plate Count
  • Staphylococcus aureus
  • Salmonella
  • Faecal Coliform
  • Vibrio Haemolyticus

Vegetable and Fruit Products

  • Mold Count (generally Alternaria, Phytopthera)

Frozen Foods (Ready to Eat Deserts)

  • Total Plate Count
  • Staphylococcus aureus
  • Salmonella
  •  Coliform and E. coli

Nuts (Almond, Walnut, Butternut etc.)

  • Mold Count
  • Salmonella
  •  Coliform and E. coli

Some Selected Dried Foods

  • Total Plate Count
  • Staphylococcus Aureus
  • Salmonella
  •  Coliform Count

Water and Bottled Soft Drinks

  • Aerobic mesophilic Bacteria
  • Yeast and Mold Count
  •  Coliform Bacteria

Fats and Oil

  • Saponification Value
  • Iodine Value
  • Unsaponifiable Matter (gm/kg), max
  • Acid Value (mg KOH/ gm), max
  • Peroxide Value (meq peroxide O2/kg), max
  • Phosphorus content (%), max

Vegetable Oils

  • Moisture Content
  • Melting Point
  • Un-saponifiable Matter
  • Free Fatty Acid
  • Seaame Oil Content
  • Vitamin A
  • Acid Value
  • Iodine Value

Vegetable Ghee

  • Moisture Content
  • Un-sapronifiable matter
  • Free Fatty Acid
  • Seaame Oil Content
  • Vitamin A

Essential Oils

  • Solubility Test
  • Acid Value
  • Ester