Food technologies are developing and this requires the establishment of a more effective control system on food. More modern technologies and methods are applied when producing food products. As the production increases, the development of new techniques and machines is inevitable. Foods should not contain any harmful substances and must be produced in appropriate conditions and conditions. Not only the production, preparation and processing of food, but also the preservation, storage, transportation and placing on the market after the production are of great importance. In order to protect human health and environmental conditions, a lot of legal regulations have been introduced in this direction, and test and analysis methods are developed and standards are established by local and foreign organizations.

False or unintentional misapplication and misleading steps lead to deterioration of food products and consumer health and interests are harmed. Therefore, food products and all related activities must be effectively controlled and monitored. Food controls have become a state policy in all countries of the world today and are being implemented. Food controls are carried out by a number of official or private institutions and organizations, occupational groups and authorized laboratories.

The laboratories that provide food analysis services are laboratories accredited by local and foreign accreditation bodies according to the TS EN ISO / IEC 17025 General Conditions for Qualification of Testing and Calibration Laboratories. The laboratories in question meet valid and generally accepted test methods and test criteria throughout the world.

In addition, it conducts its activities in measurement, analysis, testing and evaluation activities in accordance with the standards issued by many national and international organizations. In this way, systematic and scientific laboratories provide more reliable and impartial services and their reports are accepted all over the world.

The authorized laboratories conduct hundreds of different measurement, testing, analysis and evaluation studies within the scope of chemical analyzes. The following are some examples of these studies. Chemical analyzes are certainly not limited to these.

 

 

Examples of chemical analysis
Determination of bitterness (Kreiss)	Chlorine analysis (flour)
Aldehyde determination (GC)	Chromium (Cr + 6) determination
Determination of alkalinity	Analysis of hepatitis A virus detection in dry and semi-dry tomatoes
Determination of alcohol content (distillation)	Determination of alkalinity in ash (in KOH)
Determination of insoluble substances in alcohol	Determination of metabolic energy (protein, fat, starch, sugar)
Determination of alcohol soluble extract	Determination of fruit content (pulp)
Searching for antibiotics (Elisa)	Mineral oil exploration
Determination of acid number / free fatty acidity (FFA)	Mono sodium glutamate analysis (HPLC)
Determination of nitrogen content	Starch analysis
Determination of Benzene	Determination of nitrate (spectrophotometric)
Plant growth regulator determination (GC)	Determination of oxidability (in waters)
Searching for vegetable oil (milk and dairy products)	Determination of organic / total organic matter
Boric acid (borax) analysis	Paraffin test (HPLC)
Determination of purity in paint (for each paint)	Protein and crude protein determination
Determination of bromate (waters)	Purity analysis (chromatography)
Determination of insoluble impurities	Determination of cellulose and crude cellulose
Determination of dietary fiber	Determination of sulphide
Determination of ash (%) with insoluble foreign substance in ether	Searching for sesame oil
Determination of phenolic substances	Determination of seed oils (ECN42 difference) (excluding fatty acids composition)
Formaldehyde Search (classic)	Total solids determination (evaporation residue)
Determination of fructan	Determination of total hardness (spectrophotometric)
Hazardous crude protein analysis	Determination of non-volatile ether extract
Histamine analysis (Elisa) (fish, fish, frozen fish)	Determination of main components of essential oils
Gelatin search	Vitamin analysis (for each vitamin) HPLC
Determination of calcium (titrimetric)	Determination of fat and crude oil
Determination of carbon dioxide (CO2)	Determination of surfactants (MBAS)