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Physico-chemical
Físico-químico
Chemical characterisation
Chemical characterisation of food products
Ensure food safety, compliance with specifications and legal requirements for your products through their chemical characterisation.
The main objectives of chemical characterisation are:
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Establishing specifications and drafting technical data sheets
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Quality assurance, by verifying that raw materials or products meet specifications
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Nutritional characterisation of the product
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Verification of compliance with legal requirements
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Food safety control
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It can also serve as a tool within shelf-life studies
The chemical characterisation of food products requires analytical techniques of very different kinds and therefore the availability of the necessary human and material resources (staff, training, equipment, etc.). At AINIA, we can support your food chemical characterisation needs.
At AINIA, we add value
- Accredited under the “Testing for nutritional information” Accreditation Programme (NT-70.01)
Testing for mandatory nutritional information in accordance with Regulation (EC) No 1169/2011, in foods (energy value, fat, saturated fatty acids, carbohydrates, sugars, protein, salt)
- Fast response times, with turnaround adapted to our clients’ needs
- Advice on optimising control plans and interpreting final results
- Residue analysis (wastewater, sludge, biogas)
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Verification of specifications according to standards (Pharmacopoeia, OIV, etc.) We also address the chemical characterisation of non-food samples.
Check accreditation at: ENAC accreditations – AINIA laboratories
Chemical characterisation
Our solutions include:
- Advice on designing control plans that include verification of product nutritional characteristics
- Support in sample logistics management to ensure appropriate collection, handling, transport and reception conditions
- Carrying out analyses using the most appropriate techniques, combining high reliability criteria with costs and turnaround times adapted to our clients’ needs
- Issuing results through secure and accessible platforms based on modern information and communication technologies
- Advice for correct interpretation of the results obtained
Food chemical characterisation services
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Oils and fats: acidity, UV absorption, peroxide value, p-anisidine value, etc.
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Spices: ether extract, ASTA colour, acid-insoluble ash, pungency level, etc.
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Vegetable products, infusions: essential oils, acidity, degrees Brix, alcohol-insoluble solids, etc.
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Stability and freshness parameters: peroxide value, oxidation stability of oils (RANCIMAT) and foods (OXITEST), secondary aldehydes (hexanal, pentanal, etc.), T-BARS index, volatile basic nitrogen, histamine, etc.
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Alcohols: methanol, ethanol, glycerol, etc.
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Anions: chlorides, fluorides, bromides, sulphates, nitrates, nitrites, etc.
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Sugars and polyols: fructose, glucose, sorbitol, etc.
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Stimulant compounds: caffeine, theobromine, etc.
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