Determination of Additives

Antioxidants and gallates are important compounds that protect the human body against free radicals. Therefore, they significantly affect the nutritional value of foods. As Nanolab, we analyze Propyl Gallate (E310), Tert-Butylhydroquinone (TBHQ- E319), Butylated Hydroxyanisole (BHA-E320), Octyl Gallate (E311), Dodecyl Gallate (E312), Butylated Hydroxytoluene (BHT-E321).

Some antioxidants and gallates are as follows.
- BHT (E321): Butylated hydroxytoluene, (2,6-diter butyl-4-methyl phenol; C15H24O), is a white, crystalline substance that is well soluble in oils but insoluble in water.
- BHA (E320): BHA (a mixture of 2-tertiary-butyl-4-hydroxyanisole and 3-tertiary-butyl-4-hydroxyanisole; C11H16O2), a synthetic antioxidant, is a white, waxy solid. It is an antioxidant soluble in both animal and vegetable fats but insoluble in water.
- TBHQ (E319): Reversible-Butyl Hydroquinone is a synthetic antioxidant used in many product formulations in the food industry. It delays oxidation especially in oils with high unsaturated fatty acid content, prevents the product from becoming bitter and extends shelf life.
- Dodecyl Gallate (E312): It is synthesized from lauryl alcohol and gallic acid produced from plant tannins. It is added to antioxidant in oily products, especially to protect them from rancidity.
- Octyl Gallate (E311): Octyl gallate is a white powder with a characteristic odor. This antioxidant is used in numerous pharmaceutical, cosmetic and food products.
- Propyl gallate (E310): Synthesized from propanol and gallic acid produced from plant tannins. The antioxidant in oily products is added especially to protect them from bitterness.

Antioxidants to be used in foods should be harmless to human health, should be used in small amounts, should not cause odor, taste and appearance disorders in food and should not lose their effect during the production process.

You can contact us for "Antioxidant Determination" in Foods.

Food colorants are additives used to preserve the natural color of foods, which may be lost due to chemical and physical conditions such as pH, oxidation, light, water activity during production and storage, to strengthen the weak color, to make it attractive and acceptable.

Food dyes are especially used in confectionery, biscuits, jams, instant soups, preserves, salad dressings, soft drinks, cakes, gelatin desserts.

FoodNatural and artificial food dyes are listed below;

Natural Dyes
- E100 Curcumin: For yellow coloring
- E120 Carmine: For red coloring

Artificial Dyes
- E102 Tartrazine: For yellow coloring
- E104 Quinoline Yellow: For yellow coloring
- E110 Sunset Yellow: For yellow-orange coloring
- E120 Carmine: For imparting red color
- E122 Azorubin: To impart red color
- E123 Amaranth: To impart red color
- E124 Ponceau 4R: For red coloring
- E127 Erythrosine: For red coloring
- E129 Allura Red: To impart red color
- E131 Patent Blue: To impart blue color
- E132 Indigotin: To give blue color
- E133 Brilliant Blue: To give blue color

Synthetic and natural dyes are used in foods. Synthetic dyes are more preferred than natural dyes because they are stable and give strong color. However, synthetic dyes can cause toxic effects when added to foods above the specified limits.

The amount of synthetic food dyes used in foods is important for consumer health. For this reason, the use of food dyes has been limited by various regulations.

Dye Search and Synthetic Dyestuff Quantification (HPLC-DAD Method) - GMMAY. Page: 89-94, NMKL 130

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Glucoronolactones are intermediates used in energy drinks that are formed as a result of the biochemical changes glucose undergoes. Once in the body, they are rapidly absorbed, metabolized and excreted. It is quickly converted into energy and gives the body power. For this reason, it is used in the production of energy drinks and food supplements within regulatory limits.

Glucoronolactone in energy drinks is synthetic. According to the Turkish Food Codex Communiqué on Energy Drinks, the amount of glucoronolactone that can be found in energy drinks is limited.

Determination of Glucoronolactone (LC-MS / MS Method) - J.of Ch.A, 1364 (2014) 303-307

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Inositol, together with fatty acids, forms the phospholipids necessary for the formation of cell membranes. It is often referred to as vitamin B8. In the food industry, it is used in energy drinks and food supplements within regulatory limits.

Inositol is used in energy drinks. Inositol in energy drinks is synthetic. According to the Turkish Food Codex Communiqué on Energy Drinks, the amount of Inositol in energy drinks is limited.

Inositol Determination (LC-MS/MS Method) - J. Food Sci. An. Vol. 35, No. 4, pp. 466~472 (2015)

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Taurine is found in many parts of the body, including skeletal muscle, which falls into the category of essential amino acids. Taurine is commonly found in foods such as meat, dairy and seafood. In the food industry, it is used in products such as energy drinks and sports foods. When used with caffeine, it increases energy levels.

Taurine has an antioxidant effect and improves athletic performance. However, it has been determined that if daily consumption exceeds 3 grams, toxic effects may occur. For this reason, its use is restricted by the Turkish Food Codex.

Nanolab Laboratories Group is one of the few laboratories that perform taurine analysis accredited.

Taurine Determination (HPLC-UV Method) - Journal of Healt Science 54(6) 661-664 (2008), AOAC 997.05

You can contact us for "Taurine Determination" in Foods.

Carboxy Methyl Cellulose (CMC) is a substance used as a thickener in foods. Carboxy Methyl Cellulose (CMC) has an odorless, non-toxic, biodegradable structure.

In the food industry; ice cream, bakery foods, beer, pastry cream, puddings, fruit juices, ice cream, confectionery, some specific dairy products, cream cheese, jam, marmalade, baked goods and diet products. CMC is a cellulose structured substance.

In the food industry it is often added to dairy products to thicken them. Adding it to products such as yogurt and cheese is considered as imitation / adulteration within the scope of the legislation.

In bakery products; It is used to reduce water loss, increase consistency and improve structure, while it is preferred to reduce fragility in products such as pasta.

In desserts, it is used as a thickener, controlling the formation of sugar crystals, improving the structure and preventing clumping. In foods with high protein content, it is used as a water retainer, mouth flavor enhancer and thickener.

In beverages it is used as a preservative of fruit extract, as a rapid thickener, as a palate enhancer and as a preservative of protein content. In frozen desserts, it is used to control the formation of ice crystals and to improve the structure and aftertaste.

In sauces, it is used as a thickening agent and as a viscosifier. In animal foods, it is used as a lubricant, film former, water retainer, meat juice thickener and structure protector.

"Determination of Carboxy Methyl Cellulose (CMC)" is carried out in various foodstuffs, milk and dairy products.

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Carbon dioxide (CO₂) is used in the food industry for many purposes such as freezing liquid, gassing agent, preservative gas, extraction solvent. Carbon dioxide (CO₂) used as a preservative gas extends the shelf life of food by slowing respiration and microorganism growth in controlled atmosphere and modified atmosphere packaging.

As a freezing liquid, it cools the food it is sprayed on as it evaporates. As an extraction solvent, it is used in processes such as removing caffeine from coffee and extracting β-carotene from carrots. In these processes, carbon dioxide (CO₂) does not participate in the composition of the food, but only assists the process. However, some soda, cola and fruit drinks are also produced with the addition of carbon dioxide (CO₂).

Carbon dioxide is a colorless, odorless gas with an acidic taste. It is used in foods to increase shelf life, prevent microbiological growth, prevent oxidation and improve flavor.

Carbon dioxide (CO₂) is produced by many methods. However, its use in the food sector is related to its purity rather than the method of production. In the Turkish Food Codex - Communiqué on Purity Criteria of Additives Other Than Colorings and Flavors Used in Foods, the purity criteria of carbon dioxide (CO₂) is specified.

"Determination of Carbon Dioxide (CO₂)" is analyzed in alcoholic and non-alcoholic beverages.

Carbon Dioxide (CO₂) Determination - TS 2259

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Sulfur dioxide is one of the oldest methods used to store foods for a long time without spoiling and to preserve their physical and chemical structures. However, sulfur dioxide residues cause undesirable flavor changes in foods, breakdown and destruction of vitamins in food and cause some discomfort in humans. For this reason, the Codex Alimentarus Commission has limited the intake of sulfur.

It is of great importance to determine the amount of sulfur dioxide present in directly consumed foods such as dried apricots, figs and grapes.

SO2, a colorless, pungent-smelling gas, is usually added to foods in the form of sulfite. It prevents discoloration by preventing oxidation in foods. The purpose of using sulfur dioxide (SO₂) is to control the enzymatic or non-enzymatic reactions that occur during the drying of fruits and vegetables, to prevent the increase of microorganisms, to use it as an antioxidant and to extend the shelf life.

"Determination of Sulfur Dioxide (SO₂)" is carried out in various foods and wine varieties.

Determination of Sulfur Dioxide (SO₂) - TS 522

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Melamine is a chemical commonly used to make gums and plastics. Today, melamine, which is obtained by many different methods, is used in the production of surface coatings, kitchen utensils and plastic materials.

The high nitrogen content of melamine has caused it to be used for adulteration in foodstuffs. In protein determination, the total amount of nitrogen in the food is determined, and melamine is added to foodstuffs in order to pass the test procedures. Melamine is an important parameter analyzed in the determination of adulteration in foods.

"Determination of Melamine" is carried out in infant formula and follow-up formulas, infant and young child supplementary foods, milk and dairy products.

You can contact us for "Melamine Determination" in Foods.

Monosodium Glutamate (MSG), which has the code E621 in the Turkish Food Codex Food Additives Regulation, is a food additive, which is the sodium salt of glutamic acid used to flavor foods.

Monosodium glutamate is one of the food additives used in some countries as a flavoring agent in food processing and cooking. Monosodium Glutamate (MSG) is used in food production to prevent the perception of other flavors and to enhance flavor.

The use of Monosodium Glutamate (MSG) as a flavoring in foodstuffs has led to the questioning of its safety for human health. Monosodium glutamate, also known as Chinese salt, can cause serious allergic reactions in consumers when not used in accordance with regulatory limits. In the Turkish Food Codex Communiqué on Food Additives Other Than Colorants and Flavors, the daily consumption amount of glutamic acid and its salts is limited.

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Natamycin is a preservative food additive coded E-235 used to prevent mold and yeast growth in milk and dairy products. Natamycin increases the shelf life of antibiotics.

The presence of mold in foods is very important for human health. Molds can produce highly toxic substances (mycotoxins) at very low temperatures. Mycotoxins cannot be removed from food even if the molds on the food are cleaned. Natamycin is very effective against all molds and yeasts seen in foods.

It is a natural antifungal agent used in the food industry. It is widely used in cheese, sausage and sausage production. Although Natamycin intake has no toxic effect, its daily intake is limited.

"Determination of Natamycin" is carried out in various foods, milk and dairy products.

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The chemical group, also called parabens, includes p-hydroxy benzoic acid, esters of p-hydroxy benzoic acid with methyl, ethyl, butyl and propyl, and sodium salts.

p-hydroxy benzoic acid esters are mostly used in the cosmetics industry and pharmaceuticals. p-hydroxy benzoic acid esters show differences in certain pH ranges. They are available in powder form and are odorless and resistant to hydrolysis reactions.

p- hydroxy benzoic acid esters are very effective against molds and yeasts. However, they show low activity against bacteria. The most commonly used are propyl and methyl esters and the daily intake ranges from 0 to 10 mg/kg body weight.

- E 214 : Ethyl p-hydroxybenzoate
- E 215 : Sodium ethyl p-hydroxybenzoate
- E 218 : Methyl p-hydroxybenzoate
- E 219 : Sodium methyl p-hydroxybenzoate

Determination of p-Hydroxy Benzoates HPLC-DAD Method - NMKL 124

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Food sulfurization is a process used in the drying and storage of fruits and vegetables, especially fresh fruits to be used for marmalade, jam and wine industry. The sulfurizing agents used in these processes are primarily sulfur dioxide (SO2), but also potassium bisulfite, potassium metasulfite, sodium bisulfite, sodium sulfite and sodium metabisulfite, which can be easily converted to sulfur dioxide under appropriate conditions.

The process of sulfurization of foods is used in the control of microorganisms as an antimicrobial, antioxidant, reductant and enzyme inhibitor in enzymatic and non-enzymatic browning reactions.

In the Food Additives Regulation; sodium metabisulphite and sulfur dioxide are included in the class of antimycobial agents, preservatives. In the Turkish Food Codex Labeling Regulation / Annex 1 - List of Allergenic Substances or Products, usage limits are specified to prevent sodium metabisulfite from having an allergenic effect.
Sodium metabisulfite is currently used in the food industry as a bleaching agent in confectionery and cakes, as a loosening agent in bread and cracker making, as an antimicrobial in fruit juice, canned and cereal products.

Determination of Sodium Metabisulfite (in SO2) - AOAC 962.16

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Sorbic acid and benzoic acid are additives used as food preservatives.

Sorbic acid (E200) is an additive that protects foods against fungi, bacteria and molds. The permitted amount of sorbic acid in foods varies between 0.5% and 0.0025%.

Benzoic acid (E210), Benzoic Acid, the simplest member of the aromatic carboxylic acid family, is a weak acid that is a precursor to the synthesis of many important organic compounds. It is used to prevent spoilage of foods caused by microorganisms. It is especially used in jams, marmalade, fruit juice, ketchup, carbonated drinks and pickles.

The use of sorbic acid and benzoic acid in foods is restricted within the scope of the "Turkish Food Codex Food Additives Regulation".

Determination of Sorbic Acid and Benzoic Acid (HPLC-DAD Method) - NMKL 124

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Nitrate and nitrite are natural or artificially added compounds often found in foods. They are used especially in processed meat products (such as sausage, salami, sausage) to extend color, aroma and shelf life.

You can contact us for "Nitrite (E250)-Nitrate (E251) Analysis" in Foods.

Hydrogen peroxide (H₂O₂) is a colorless, odorless and water-soluble liquid composed of water and oxygen atoms. It is generally used for cleaning purposes in foods. It is widely used for clarification in wines and bleaching in gelatin.

You can contact us for "Hydrogen Peroxide Analysis" in Foods.

It is a substance found naturally in many plants that has a stimulating effect on the central nervous system. It is found in coffee, tea, cola, energy drinks and some types of chocolate.

You can contact us for "Caffeine Analysis" in Foods.

Originally obtained from the bark of the cinchona tree growing in South America, it has been used to treat malaria throughout history. Due to its bitter taste, it was mixed with soda and sugar and consumed as tonic water. Tonic water is used especially in cocktails to give them a characteristic taste. Its use is within the limits of the legislation.

You can contact us for "Quinine Analysis" in Foods.

Sudan dyes are prohibited red dyes used to color oils, wax, petroleum, shoe and floor polishes. It has been detected in imported chili peppers and in foods containing chili peppers.

Sudanese red I is a chemical dye. It is classified as a carcinogen by the International Center for Research on Cancer. Sudan red IV is a genotoxic carcinogenic dye. Due to their carcinogenic effects, their use in foodstuffs is strictly prohibited.

Sudan dyes are synthetic and do not occur naturally in food. Due to their harmful effects on humans, Sudan dyes are a parameter analyzed on foodstuffs.

In the determination of Sudan dyes; The presence of Sudan I, Sudan II, Sudan III, Sudan IV, Para Red, Rhodamine, Sudan Red G, Sudan Red B, Sudan Red 7B, Sudan Orange G, Sudan Black B parameters are checked.

"Determination of Sudan Dyes" is carried out in spices.

Determination of Sudan Dyes (LC-MS/MS Method) - Waters App. Note

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Artificial sweeteners are chemical compounds that have no caloric value and give a sweet taste without affecting blood sugar. Sucralose, aspartame, acesulfame-K and saccharin are artificial sweeteners used instead of sugar.

Sucralose is more effective than artificial sweeteners such as aspartame, acesulfame-K and saccharin.

- Sucralose (E955); sucralose obtained from sugar by chlorination method is 600 times sweeter.
- Aspartame (E951); 180 times sweeter than sugar.
- Saccharin (E954); 300 times sweeter than sugar.
- Acesulfame-K (E950); 200 times sweeter than sugar.
- Sucralose is added to carbonated drinks, chewing gum, baking mixes, breakfast cereals and salad dressings. Sucralose is soluble in ethanol, methanol and water, so it can be used in oil and water-based products and alcoholic beverages.
- Aspartame is used in chocolate, frozen desserts, chewing gum and bakery products.
- Saccharin is used in products such as confectionery, alcoholic beverages and toothpaste.
- Acesulfame-K is used in products such as pickles, cereals, chewing gum, sweets and marmalades.

In general, artificial sweeteners are not recommended for human health. They are especially harmful in terms of creating a basis for diabetes. In the Turkish Food Codex Food Additives Regulation, the usage limits of artificial sweeteners are specified and limited.

Determination of Aspartame, Acesulfame-K and Saccharin (HPLC-UV Method) - TS EN 12856

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