Range of Services

• Sensory analyses
  smell, taste, off-flavour, appearance, consistency
• Chemical, chemico-physical und physical analyses
  HRGC, HRGC-MSD, HPLC-UV, HPLC-FD, HPLC-DAD, LC-MS/MS, HPTLC, UV/VIS spectrophotometery, IR spectrometery, polarimetery, KF titrations, water activity measurement, viscosimetry, sieve analyses, climatic-cabinet storage tests, microscopy, enzymatics, immuno-chemical methodology
• Recognised standard methods
  IOCCC, AOAC, Official Collection of Methods (ASU), Swiss Food Manual (SLMB), German Society for Fat Science (DGF), ICUMSA, int. al.
• Sector-specific special analyses
  e.g. foreign fats, PGPR, colouring, types of sugar, cocoa butter quality
• Special analyses of nutritionally, toxicologically, environmentally and technologically relevant substances and substance categories
  additives, mycotoxins, acrylamide, trans fatty acids, oxalic acid, hydrocarbons, int. al.
• Nutritional tests
  calorific value, bread units, dietary fibres, carbohydrates, fat and fatty-acid spectrum, protein