Nutritional Elements Testing

Energy values vary according to the type and amount of nutrients such as carbohydrate, fat and protein contained in foodstuffs.

Atwater Method is used in the process of measuring the gross energy given by the burning of food with a bomb calorimeter.

The metabolized energy of foodstuffs consumed by the Atwater method is precisely determined.

You can contact us for "Calculation of Energy Value" in Foods.

Crude fiber; In the chemical analysis of vegetable foodstuffs, it is expressed as the sum of organic compounds remaining after crude protein, crude oil and nitrogen-free extracts are removed from organic substances.

Crude fiber mainly consists of non-digestible carbohydrates such as lignin, cellulose and hemicellulose.

Dietary fiber determination covers the measurements of polysaccharides that can be formed with enzymes in human digestion and cannot be hydrolyzed.

The amount of fiber in foods; It is carried out in order to determine the quality of nutrition, to reveal the quality specifications of the raw materials to be processed and some foods such as flour and to determine imitation - adulteration.

You can contact us for "Dietary Fiber Testing" in Foods.

Cholesterol is a steroid of animal origin. Human body; It needs cholesterol to digest hormones, vitamin D, and food. However, having a large amount in the blood is harmful. Cholesterol produced in the liver is also taken through foods. Foods of animal origin, especially meat, dairy products and eggs contain cholesterol.

Cholesterol is a parameter that should be controlled in food products, especially butter, margarine, sugar, biscuits, chocolate, full-fat cheeses, fatty milk and yogurt, ice cream made with whole milk, cake, sausage, fatty red meat, chicken wings and skin, salami and other dairy products, offal, all kinds of fried and ready-made foods.

You can contact us for "Cholesterol Amount Testing" in Foods.

Ash determination as a definition; It is the process of calculating the remaining inorganic residue after burning all organic parts of foodstuffs at high temperature.

Inorganic residues obtained at the end of ash determination in foodstuffs, sulphates, phosphates, oxides, chlorite, silicates, elements such as K, Na, Ca, Mg and trace elements such as Fe, Cu, Zn, Mn, Al, As, I and F expresses.

Ash content in foods; Determining the high mineral concentration that retards the growth of microorganisms is an important parameter in terms of determining the nutritional value of foods and ensuring their supplementation.

"Determination of Ash" is carried out in various food products, spices and spice mixtures.

You can contact us for " Ash Content Analysis" in Foods.

Mineral values of food products have an important position in thier nutritional value. Minerals are naturally inorganic micronutrients in solid form. It plays a role in the functioning, regulation, growth and development of the human body.

Minerals are forming a small amount ,about 4%, in the human body. However, it is effective on the central nervous system and regular functioning of enzymes and bone structure.

The determination of mineral substances such as Sodium, Potassium, Calcium, Phosphorus, Magnesium, Iron, Copper, Zinc, Cobalt, Chromium, Nickel, Manganese, Selenium is especially important in the labeling stages of food products or whose are on label.

You can contact us for "Mineral Assay and Testing" in Foods.

Starch is a product used to improve the structure of foods, reduce the viscosity of the dough and increase gelatinization.

Starch consists of the binding of amylose and amylopectins with glucose in cereal products and in the floury parts of cereal grains. Starch obtained from grains is named depending on the product obtained, as corn starch, potato starch, rice starch and wheat starch.

In the food sector, restrictions have been imposed on the amount of use due to the excess calories and the risk of diabetes. While it affects the quality of food negatively, it is sometimes used to cheat food products such as meat.Therefore, it is a parameter determined in foodstuff.

"Starch Determination" is performed on various foodstuffs, meat and meat products, grains, legumes and products, and vegetable canned food.

You can contact us for "Starch Assay and Testing" in Food.

Organic acids are organic compounds with acidic properties and are classified according to the food they are found in. While fumaric acid, lactic acid, acetic acid are organic acids formed as a result of fermentation, ascorbic acid, citric acid and malic acid are classified as fruit acids.

Acidity in foods is also important for the creation of flavor balance, and this makes it necessary to measure acidity. Since the sugar / acid ratio in fruits is the most important factor that creates the taste, the ripening of the fruits is monitored in this way. The amount of acidity is a factor that affects the growth ability of microorganisms as well as affecting the taste.

Determination of organic acid in foods is carried out in confectionery, chewing gum and soft drinks.

You can contact us for "Determination of Organic Acid" in Food.

All foodstuffs of animal and plant origin contain protein. Compounds that contain nitrogen in food are known as protein. Protein determination in foods is based on determining the amount of nitrogen. The amount of protein determined by the amount of nitrogen is called the "crude protein amount".

Proteins are compounds with large molecules formed by the combination of amino acids, which are the building blocks. With 22 types of amino acids, there are countless protein types in nature.

The reasons for determining the amount of protein in foods are as follows:

- Determining the conformity of food to current quality standards

- Determining the nutritional value of food

- Detecting the general composition of food

- Determining the price of the food offered for sale

- Determining the processing technique to be applied to food

You can contact us for " Analysis of Proteins" in Food.

With the formation of trans fatty acids, a hard molecule forms with different physical properties with higher melting point and thermodynamic stability. Trans fatty acids are formed from milk-derived fats by hydrogenation. Products such as margarines and shorts contain trans fat.

From a chemical point of view, trans fats are not natural oils. Briefly; Trans fats are fats obtained by treating vegetable oils with hydrogen. Most trans fat is used in prepackaged products, places that produce mass meals and pastry shops. It is analyzed as a quality parameter on many products.

"Determination of Trans Fatty Acid Isomers" is carried out on vegetable fats and oils.

You can contact us for "Analysis of Trans Fatty Acid Isomers " in Food.

Salt; It is one of the substances used to increase the durability of food, to provide a protective effect by preventing the growth of microorganisms and to add flavor.

There is little or a lot of salt in foods, either natural or added later. Especially in fermentation products such as pickles, white cheese, ripening olives and in the production of canned vegetables, brine prepared from kitchen salt is used in the processing of many foods.

The amount of salt added to foods during processing is restricted in the relevant product communiqués of the Turkish Food Codex according to the type of food and the way it is processed. Salt in foods is chemically found in the form of sodium chloride (NaCl). Salt determination is an important parameter in terms of determining the levels in processed foods and controlling the quality.

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

Fats and oils are compounds based on triglycerides consisting of glycerol and fatty acids. Fats are the energy source that provides the most energy per unit weight required for all living organisms to survive.

Factors affecting oil quality; feeding, technology and processing values ​​are the distribution and position of fatty acids in the oil. The composition of fatty acids is not stable. Usually; Morphological, physiological and genetic factors affect the composition of fatty acids.

Fatty acid composition of oils in the Turkish Food Codex Communiqué on Oils with Plant Name (Communiqué No: 2012/29) issued by the Ministry of Food, Agriculture and Livestock and the Turkish Food Codex Communiqué on Olive Oil and Olive Oil Analysis Methods (Communiqué No: 2014 / 53), the fatty acids composition is based on the percentage of total fatty acids.

Monounsaturated fatty acids, polyunsaturated fatty acids and saturated fatty acids are determined within the scope of fatty acid composition analyzes. Saturated fatty acids, which must be specified on the label, are an important parameter.

It is carried out on animal and vegetable fats and oils with "Determination of Fatty Acid Composition".

You can contact us for "Determination of Fatty Acid Composition" in Foods.

Organic compounds formed as a result of the combination of glycerin with fatty acids are called oil. Fats are highly effective not only in terms of nutrition but also on the sensory quality of food.

When performing oil analysis, the process is also called crude oil analysis or lipid analysis, as it is determined in all oil-like compounds that dissolve in oil together with oil.

Reasons of determination of fat in foods;

Fat amounts are an indicator of maturity in some fruits and vegetables.

The amount of oil in some food products such as oil seeds and dairy products is important in determining the commercial value.

It plays an important role in determining the shelf life of foods.

Fat determination is important to determine the general composition of foods and to determine their compliance with standards.

It is important in terms of ensuring the amount of fat on the food label.

It is analyzed in terms of detecting imitation or adulteration in processed foods.

"Fat Determination" is performed on various foods, milk and dairy products.

You can contact us for "Determination of Fat" in Foods.

Vitamins are organic compounds that humans need in small quantities to survive. All vitamins have a different function in the human body. We can get most of the vitamins from food. Because the human body cannot produce enough vitamins.

Vitamins are divided into fat-soluble (A, D, E, K) and water-soluble (B, C).

Vitamin analysis, many parts of Turkey laboratories serving our domestic and foreign standards, test methods, based on the Turkish Food Codex and related laws is carried out as TURKAK accredited. </ P>

You can contact us for "Vitamin Analysis" in foods.