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