Laboratory for testing food quality

Laboratory tests quality control of food and foodstuffs in following groups:

  • soft and alcoholic drinks
  • confectionery
  • flour and mill products
  • products from fruits and vegetables
  • milk and dairy products
  • Meat and meat products
  • fats and oils
  • raw materials and additives in food industry
  • spices and spice plants
  • aromas and concentrates for drinks
  • food for infants
  • dietary supplements

Testing parameters of quality of food products are made by standard methods prescribed by the applicable national regulations and EU directives.

The following parameters are analyzed: water content, dry matter, ash, protein, fat, sugars, dietary fiber content of the organic acid, alcohol, total extract relative density saponification number, iodine number, the acid level. etc.

Based on the tested chemical parameters (is determined also the energy value of food products).the energy value of food products is also determined.

In addition, food products are tested for the presence of various additives such as preservatives (benzoates, sorbates), sweeteners (acesulfame, aspartame, saccharine), artificial food coloring, Sudan dyes. The content of vitamins (hydro and liposolubile) is determined in food supplements, which are also analyzed for the presence of some active ingredients such as coenzyme Q10, hespiridin, diosmin, isoflavones, quercetin, ginsenosides, hinin acid, glucosamine, chondroitin, etc..

Laboratory for testing food quality is accredited according to ISO 17025 standard from 2006 for the following methods:

  • Determination of acid and acidity degree in animal and vegetable fats and oils (ISO 661: 2003)
  • Determination of saponification number in animal and vegetable fats and oils (ISO 3657: 2002)
  • Determination of neosaponic substances in animal and vegetable fats and oils (ISO 3596: 2000)
  • Determination of titratable acidity in products from fruit and vegetables (ISO 750: 1998)
  • Determination of the salt content in the oil(butter) (ISO 1738: 2004)
  • Determination of fat content in milk (ISO 2446: 1976, ISO 488: 1983)
  • Highlights acidity of milk (Regulatory methods for physical and chemical analysis of milk and milk products “Official Gazette” of Yugoslavia, no.32 / 83)
  • Determination of dry matter of milk (Regulatory methods for physical and chemical analysis of milk and milk products “Official Gazette” of Yugoslavia, no.32 / 83)
  • Determination of acidity of sour milk and yogurt (Regulatory methods for physical and chemical analysis of milk and milk products “Official Gazette” of Yugoslavia, no.32 / 83)
  • Determination of dry matter in sour milk and yogurt (Regulatory methods for physical and chemical analysis of milk and milk products “Official Gazette” of Yugoslavia, no.32 / 83)
  • Determination of water content in grain and cereal products (ISO 712: 2009)
  • Determination of ash in cereals and cereal products (ISO 2171: 2007)
  • Determination of total ash in tea (ISO 1575: 1987)
  • Determination of weight loss tea (ISO 1573: 1980)
  • Determination of total acid as vinegar (0201 RU 05/08/55)
  • Determination of moisture content of the starch (ISO 1666: 1996)
  • Determination of ashes in starch (ISO 3593: 1981)
  • Determination of ash insoluble in hydrochloric acid in products from fruit and vegetables (ISO 763: 2003)
  • Determination of Iodineof salt (UNICEF / ROSCA, 1989)
  • Determination of preservatives, sodium benzoate and potassium sorbate with HPLC in soft drinks (ASU # LMBG L00.00, 1984)
  • Determination of artificial sweeteners (saccharin, aspartame and acesulfame-K) in soft drinks (SUESS_01.220, 1999)