Introduction
Food chemical analysis involves the chemical composition of food to test nutrients, contaminants, additives, adulterants & residues. To ensure that food meets regulatory standards.
9:30 AM - 6:00 PM Mon-Sat
Food Testing Details
Details of Food Testing
1. Types of food Testing
• Physical Tests: These include assessments of Texture, Appearance and foreign matter.
• Chemical Tests: These involve analyzing the composition of food, including Nutrients, Additives, Contaminants and Residues.
• Microbiological Tests: These focus on identifying and quantifying microorganisms (Bacteria, yeasts, molds, etc.) in food samples.
2. Categories of Food Products
| Groups | Sub-Groups |
|---|---|
| 1. Cereals and Cereal Products | Wheat/Maize/Barley/Whole pulses, Rice/Split pulses/millet rye, rice (Paddy, husked & milled rice), oats &rolled oats, |
| 2. Milk & Dairy Products | milk powder, skimmed milk powder, partly skimmed milk powder, ice-cream, butter, ghee, Kulfi, Chocolate Ice Cream, Softy Ice Cream, Milk Ice, Milk Lolly and Dried Ice Cream, Table Butter, white Butter / Cooking butter, Cheese, Paneer, Colostrum powder |
| 3. Processed Food | Dry fruits & nutsbased sweets |
| 4. Fruits and Vegetables | Juices, dehydrated forms, jams, Pickles, Soup powders & Soups, Sauces & Ketchups |
| 5. Spices, Herbs and Condiments | cumin, coriander, turmeric, cardamom, cinnamon, cloves, saffron, Ginger, cardamom, nutmeg, bay leaves, cayenne, chives, chilies, cumin black, |
| 6. Nutraceuticals | Dietary Supplements, Foods containing Probiotics/Prebiotics |
| 7. Honey & Honey Products | Raw Honey, Processed Honey, Creamed/Set Honey, Infused Honey |
| 8. oils and Fats | Cotton Seed Oil, Edible Fats (Beef fat, Mutton fat, Goat fat, Lard, Cocoa butter, Edible oils& fats (Coconut oil, Virgin Coconut Oil, Groundnut oil, Linseed oil, Mahua oil, Mustard oil, mustard oil-low erucic acid, Olive oil, Virgin olive oils, Olive-pomace oil, Refined olive oil, Extra virgin olive oil, Virgin olive oil, Ordinary virgin olive oil, Refined olive-pomace oil, Olive pomace oil, Poppy seed oil, Safflower seed oil, Imported Safflower seed oil and Safflower seed oil, TARAMIRA OIL,TIL OIL,NIGER SEED OIL, Soyabean oil, Maize (corn) oil, Refined vegetable oil, Almond oil, Water-melon seed oil, Palm oil, Palmolein, Palm kernel oil, Sun flower seed oil, Sunflower seed Oil-High Oleic acid, Rice bran oil, Multi-Source Edible Oil, Avocado oil, Palm Stearin, Palm Kernel Stearin, Palm Kernel Olein, Palm Superolein, Chia oil, Grapeseed oil, Moringa oil, Interesterified [vegetable fat/Oil],PARTIALLY HYDROGENATED SOYABEAN OIL ,Partially hydrogenated soyabean oil, Cocoa butter, Refined salseed fat, Kokum Fat, Mango Kernel Fat, Dhupa Fat, Phulwara Fat, Shea butter, Borneo tallow/ Illipe butter, Mustard oil |
| 9. Animal food & Feeds | Cattle feed, pet food, poultry feed, Premixes |
| 10. Bakery & Confectionery Products | Biscuits, |
| 11. Beverages | Coffee, Tea, Cocoa, Chicory, Chewing gum, Cocoa products and chocolate products |
3. Parameters Analyzed in food and food products at our food testing lab
Chemical food analysis focuses on testing multiple parameters depending on the food type & regulatory requirements. Common parameters included.
i. Proximate Composition/ Nutrition labeling parameters
• Moisture
• Ash
• Protein
• Fat
• Carbohydrates
• Fiber
• Sodium Chloride
• Cholesterol
• Sugar
• Energy
ii. Nutritional Analysis:
• Vitamins:
– Vitamin A
– Vitamin B1(Thiamin)
– Vitamin B12 (Cyanocobalamins)
– Vitamin B2 (Riboflavin)
– Vitamin B3
– Vitamin B3 (Niacinamide)
– Vitamin B3 (Nicotinic Acid)
– Vitamin B5 (Pantothenic acid)
– Vitamin B6 (Pyridoxine)
– Vitamin B7 (Biotin)
– Vitamin B9 (Folic acid)
– Vitamin D (Cholecalciferol)
– Vitamin D (Ergocalciferol)
– Vitamin E
– Vitamin K (Menadione)
– Vitamin K (Menaquinone)
– Vitamin K (Phytonadione)
iii. Minerals:
• Iron (Fe)
• Calcium (Ca)
• Zinc (Zn)
• Sodium (Na)
• Potassium(K)
• Magnesium (Mg)
• Manganese (Mn)
• Phosphorous(P)
• Selenium (Se)
• Iodine(I)
iv. Contaminants:
• Heavy metals
– Lead (Pb)
– Arsenic (As)
– Mercury (Hg)
– Cadmium (Cd)
– Tin (Sn)
– Aluminum (Al)
– Chromium (Cr)
– Copper (Cu)
– Molybdenum (Md)
• Pesticide residues
• Industrial Chemicals: Dioxins and PCBs.
• Mycotoxins (Aflatoxins, Ochratoxin)
• Dioxins
• Polychlorinated biphenyl (PCBs)
• Polycyclic aromatic hydrocarbons (PAH)
• Histamine
• Illegal dyes (like Sudan dyes, malachite green, rhodamine and others)
• Melamine
• Pentachlorophenol (PCP)
• Phthalates in food
• Volatile Organic Compounds (VOC)
v. Additives & Preservatives:
• Benzoates
• Sorbates
• Sulfites
• nitrates/nitrites
• calcium, sodium or potassium salts
• Ascorbic acid
• Butylated hydroxyanisole (BHA)
• butylated hydroxytoluene (BHT)
• Sulphur dioxide
vi. Adulterants:
• Urea, Argemone oil
• pH, Acidity, Brix for beverages & juices
• Food allergens & GMO content
• Color
• Taste, Appearance and texture
| Products | Adulterants |
|---|---|
| 1. Milk & Milk products | urea, formalin, hydrogen peroxide, and detergents |
| 2. Herbs, spices & condiments | chalk powder, starch, or sawdust |
| 3. Honey | sugar syrups or artificial sweeteners |
| 4. Cereals pulses and oilseeds | sand, stones, or inferior grains |
| 5. oils and Fats |
Instruments Used in Chemical Food Analysis
Accurate analysis relies on advanced instrumentation:
• UV-Vis Spectrophotometer – For color, vitamin content, and certain nutrient analysis.
• Gas Chromatography (GC) – For pesticide residues and volatile compounds.
• High-Performance Liquid Chromatography (HPLC) & LCMS – For vitamins, preservatives, sugars, and toxins.
• Atomic Absorption Spectroscopy (AAS) or ICP-OES Or ICP-MS – For heavy metals.
• FTIR Spectroscopy – For fat characterization and authentication.
• Titration apparatus – For acidity, salt content, and water hardness.
• Kjeldahl system – For protein analysis.
• Soxhlet extractor – For fat estimation.
Methods used in food analysis
In food analysis, a variety of analytical methods are employed to assess the nutritional composition, quality, and safety of food products. Standardized procedures are followed to ensure accuracy and reliability of results.
• Moisture content is commonly determined using the hot air oven method, where the sample is dried at a specific temperature and weight loss is measured.
• Fat content is typically analyzed by the Gerber method for dairy products or the Soxhlet extraction method for other foods, depending on the matrix.
• Protein is quantified using the Kjeldahl method, which involves digestion, distillation, and titration to estimate total nitrogen content.
• Ash content is measured by incinerating the sample at high temperatures in a muffle furnace to determine the total mineral content.
• The pH value is determined using a digital pH meter, while titratable acidity is assessed through acid-base titration.
• Carbohydrates are usually calculated by difference, and fiber content is analyzed using enzymatic-gravimetric methods.
• For food safety, advanced techniques like atomic absorption spectroscopy (AAS) and high-performance liquid chromatography (HPLC), liquid chromatography mass spectroscopy (LCMS), are used to detect contaminants such as heavy metals, pesticides, and food additives. All methods are performed following national and international standards such as FSSAI, AOAC, ISO, or BIS guidelines, ensuring consistency and compliance with regulatory requirements.