Food additives are natural or sythentic substances, added in foods to provide them special technological benefits. They grouped according to their function. The permitted additives, the foods in which they can be used and their maximum allowed levels are specified by European Legislation.
In this page you can find some of the analysis we offer. If you cannot find what you need, please contact us and we will further assist you.
PRESERVATIVES- ANTIOXIDANTS | ||
Ascorbic acid | HPLC-UV | |
Benzoic acid | Ο.608 / HPLC-DAD | |
Boric acid | AOAC 969.26 | |
Erythorbic acid | HPLC-UV | |
Sulphites | Food & Beverage Code D2 | |
Nitrates | EN 12014-3:2005 | |
Nitrite | EN 12014-3:2005 | |
Propionic acid | Ο.600 | |
Ascorbic acid | Ο.608 / HPLC-DAD |
SWEETENERS | |
Acesulfame potassium | EN 12856:1999 |
Aspartame | EN 12856:1999 |
Mannitol | GC – FID |
Xylitol | GC – FID |
Sorbitol | GC – FID |
COLORANTS | |
Carmine | Ο.612 / HPLC-UV |
COAGULATION FACTORS | |
Natural Thickening Means | LMBG L.00.00-13 mod. |
Gelatin (ditection) | AOAC 920.106 |
Carrageenan | LMBG L.00.00-13 mod. |
OTHER ADDITIVES | |
Starch | Foof & Beverage Code Ι4 |
Lactic acid | Enzymatic |
Citric acid | HPLC / UV |
Caffeine | HPLC / UV |