Chemistry / physics

By food chemical analysis, BIOSERV examines the composition and the nutrient content of foods as well as possible contaminants and residues.

Our range of analytical services include:

  • Analysis of organic acids (e.g. citric , apple and lactic acids)
  • Analysis of glutamate, aspartame
  • aW-value
  • Ash analysis
  • Defrosting loss (drip procedure)
  • Determining net mass, drip-off weight, percentage of breadcrumb coating with raw, frozen or cooked foods
  • protein BEFFE in connective tissue (calculated), value-setting protein BEFFE, rel. (calculated)
  • Protein identifications/ measurments
  • Ethanol
  • Fat identifications/ measurments
  • volatile nitrogenous bases (TVB-N)
  • Formol number in fruit juice
  • Total acid
  • saturated and unsaturated fatty acids
  • Histamine
  • Oxyproline
  • Common salt
  • Preservatives
  • Nutritive value analyses Big 4 standard (Energy, total protein, total fat, carbohydrates)
  • Nutritive value analyses Big 8 standard (Energy, total protein, total fat, saturated fatty acids, carbohydrates, sugar, roughage, sodium)
  • Sodium and potassium in fruit juices
  • Nitrate/ nitrite
  • pH-value
  • Phosphate
  • Proline in fruit juice
  • Saccharin in foods
  • starch determination
  • Sulfite determination
  • Dry matter/ water content
  • Sugar determination