About Chemical Laboratory - DMRI
Chemical analyses rely on the use of measurements to study the composition and structure of substances, either by classical techniques (wet chemistry) or by the use of a wide range of analytical instruments. Chemical analyses of food are generally conducted to ensure and document that the quality and safety of the product are suitable for consumption.
Our chemical testing unit offers:
- Accredited laboratories
- Agile product management
- Highly trained personnel
- Large equipment portfolio
- Modern facilities
- State-of-the-art analytical instrumentation
We perform the following non-standardised chemical analyses:
- Stability studies of foods and ingredients
- Identification of unknown materials
- Targeted (+300 compounds) and non-targeted organic compound analyses
- Analyses and documentation of novel foods
- Analyses of liquid smoke in accordance with EFSA scientific guidelines
- Development of value-adding chemical processes of foods and ingredients
We perform the following standardised chemical analyses:
- Toxins, mutagens and biocides (LC-MSMS)
- Protein, peptides and amino acids
- Total protein (Kjeldahl and Dumas methods)
- Free amino acids (LC-MSMS)
- Total amino acids (LC-MSMS)
- Collagen (UV-VIS)
- Fats, oils and lipids
- Total fat (Gravimetry)
- Free fatty acids (GC-MS)
- Total fatty acids, including iodine number and peroxide number (GC-MS)
- Hydrocarbons
- Total sugars (HPLC-RI)
- Reducing sugars (UV-VIS)
- Alcohols (HPLC-UV)
- Small organic acids (HPLC-UV)
- Salts and minerals
- Food preservatives (UV-VIS)
- Acetate
- Oxalate
- Lactate
- Nitrite and nitrate
- Androstenone and skatole in meat (LDTD-MSMS)
- Size exclusion chromatography (HPLC)
- Multispectral and hyperspectral colour analyses
- Texture and rheology of foods and ingredients