Qualification test materials and referential materials whose use is mandatory for food analysis laboratories
Services of Food Institute:
- Production of referential materials and qualification test materials for biscuits (Moisture, ash, protein (nitrogen) and total fat)
- Production of referential materials and qualification test materials for non-alcoholic beverages (aspartame, acesulfame K, saccharin, benzoic acid and sorbic acid)
- Production of referential materials and qualification test materials for fat (composition of fatty acids)
- Production of referential materials and qualification test materials for baby foods(calcium, iron and zinc)
- Production of referential materials and qualification test materials for egg powder (magnesium, sodium and potassium)
- Production of referential materials and qualification test materials for tomato sauce (calcium, magnesium, potassium)
- Production of referential materials and qualification test materials for wheat flour (mycotoxin-ocratoxin A)
- Production of referential gelatin, jelly tots, yoghurt and ice cream
- Production of referential L-cysteine and L-cysteine flour
- Referential MSG and MSG soup production
- Halal status determination in food additives produced by fermentation method
- L-cysteine analysis in processed food products
- MSG analysis in processed food products
MYCOTOXIN ANALYSIS KITS and PROTOCOLS
Analysis protocols that can be used in mycotoxin analysis kits and official controls suitable for simultaneous electrochemical measurements, that give comparable results with referential methods and that meet the national/international analysis/validation criteria (for aflatoxin in wheat and fig)
Usage Area:
Food analysis laboratories, Legal authorities (Ministry of Food, Agriculture and Livestock auditors), Primary producers (farmers, etc.)
Food processors, Warehouses, Unions (Public and private organizations making bulk purchases)