Quality Testing Laboratories and Research Center is an accredited and analytical laboratory, specializing in microbiological analysis for the food, beverage and environmental industries.
Food safety is an integral part of the production of all food products and the shared responsibility of all segments of the supply chain.
In recent times, there has been increased awareness of the need to evaluate food safety practices in the production of agricultural products.
It is generally accepted that the amount of invert sugar increases with decreasing syrup light transmission (from lighter to darker grades), so the composition of sugar within different grades needs to be characterized.
Determination of the characteristic chemical composition of each grade proves to be detrimental. Knowing the various syrups chemistry potentially provides a tool that can be used in the detection of syrup adulterated by artificial decolourization.
Food labelling offers a great deal of information on most packaged foods. The label offers complete, useful and accurate nutritional information.
The government encourages food manufacturers to improve the quality of their products and help the consumer make healthier food choices.
A fatty acid is an organic acid found in fats, oils, and lipids. It can be classified according to chain length, short-chain (2-4 carbons), middle chain (5-10 carbons), and long-chain (more than 11 carbons).
Vitamins are substances that our body needs to grow and develop normally. There are 13 vitamins our body needs.
They are vitamins A, C, D, E, K and B vitamins(thiamine, riboflavin, niacin, pantothenic acid, biotin, vitamin B-6, vitamin B-12 and folate).
Accurate vitamin testing is essential to ensure that declared levels are correct, especially if a company is making a claim about any product.
Minerals help our body grow, develop, and stay healthy. The body uses minerals to perform many different functions — from building strong bones to transmitting nerve impulses.
The two kinds of minerals are macro minerals (calcium, phosphorus, magnesium, sodium, potassium, chloride, and sulphur and trace minerals (iron, manganese, copper, iodine, zinc, cobalt, fluoride, and selenium).
Our laboratory offers a comprehensive range of accredited tests to satisfy regulatory requirements.
Trans fat is the common name for unsaturated fat with trans-isomer (E-isomer) fatty acid(s). It has the configuration of a double carbon-carbon bond, trans fats are sometimes monounsaturated or polyunsaturated but never saturated.
Trans fats occur during the processing of polyunsaturated fatty acids in food production.
Our laboratory can analyse synthetic trans fats in foods using a gas chromatograph with flame ionization detection (GC/FID).
This technique allows separation and quantification of the trans fats as well as other fats (obtaining a complete fat profile).
The shelf life of a food material can be defined as the time period within which the food is safe to consume and/or has an acceptable quality for consumers.
The shelf life of a food product begins from the time it is prepared or manufactured. Its length is dependent on many factors including the types of ingredients, manufacturing process, type of packaging and how the food is stored.
Any new drug substance and product should be evaluated to demonstrate that appropriate light exposure does not result in unacceptable change.
Normally, photostability testing is carried out on a single batch of a material selected.
