Parameters Analyzed

Parameters analyzed

1. GLC Analysis with FID Detector
2. Analysis of Food, Herbal and Pharmaceutical products through HPLC with C18 column with UV-VIS detector

Edible/Non-edible Oils & Fats

• Fatty Acid Profile
• Adulteration/Purity
• Flash Point
• Cloud Point
• Pungency/Essential Oil (as % AITC)  Specific Gravity
• Free Fatty Acids
• Presence of solvent
• Color
• Acid Value
• Peroxide Value

Edible Oil as per FSSAI/AGMARK Specifications

• Color
• Essential Oil content
• Moisture and Insoluble Impurities  Refractive Index
• Acid Value
• Saponification Value
• Iodine Value (Wijs)
• Unsaponifiable Matter (%age by weight)  Bellier Turbidity Test (oC)
• Specific Gravity

Adulterants in Edible Oil

• Test for Argemone Oil by TLC Test for Mineral Oil by TLC   Test for Castor Oil by TLC  Test for Hydrocynic Test
• Test for added Synthetic Color  Test for Halphan Test
• Test for sesame oil
• Test for Polybromide
• Baudian Test

Nutritional Value in edible oil

1. Energy
2. Fat

(1)          Saturated Fat (SFA)

(2)          Unsaturated Fat

• Monounsaturated Fat (MUFA)
• Polyunsaturated Fat (PUFA)

1. Carbohydrate
2. Protein
3. Vitamin -E , A , D

Other Food Products Quality test and detection of adulteration and adulterants

• Ghee
• Spices
• Besan
• Atta
• Honey
• Chocolates
• Biscuits

Other Food Items

Pet Food

Water as per BIS/APHA

• Drinking water
• Industrial water

Theoretical Nutritional Value for nutritional claims of the food product

Oilseed, Oil Meal, De-oiled Cake & Animal Feed

1. Moisture & Non-volatile matter
2. Oil content
3. Crude Fiber
4. Crude protein
5. Total Ash
6. Acid Insoluble Ash
7. Volatile oil
8. Organic extraneous matter
9. Inorganic extraneous matter
10. Non-volatile Extract

Fat soluble Vitamins: A, D and E Oryzanol in Rice Bran oil Carrier Oils

1. Fatty Acid Profile
2. Cloud Point
3. Specific Gravity
4. FFA
5. Color
6. Acid Value
7. Peroxide Value
8. Saponification Value

Spices & Condiments in General (whole and powdered)

Turmeric/Chili whole and powdered (FSSAI/AGMARK)

1. Moisture
2. Total ash
3. Acid Insoluble Ash
4. Coloring
5. Total starch
6. Test for lead chromates
7. Added color

Ginger Powder

1. Moisture
2. Total Ash
3. Calcium as Calcium Oxide
4. Volatile Oil content on dry basis
5. Water Soluble Ash
6. Acid Insoluble Ash
7. Alcohol Soluble Extract
8. Cold Water Soluble Extract
9. Added color

Nutritional Value of all type of food items

1. Energy
2. Moisture
3. Fat
4. Crude Protein
5. Carbohydrate
6. Crude Fiber

Quality Parameters of food products

1. Moisture
2. Total Ash
3. Acid Insoluble Ash
4. Crude Fiber
5. Non-volatile matter
6. Volatile oil
7. Organic extraneous matter
8. Inorganic extraneous matter
9. Non-volatile Extract(DWB)

Cereals, Pulses & Cereal Products