0212 588 42 48
Haftaiçi 08:00 - 18:00
Food Additive Testing Food additives are substances that are not consumed as food by themselves, whether or not they have nutritional value, and which become a component of the food, directly or indirectly, as a result of their intentional addition during the production, processing, preparation, packaging, transport, or storage of food. Food additives do not pose a risk to health when used appropriately; however, the amounts consumed by consumers should be kept under control.
In our laboratory, food additive analyses are performed using national and international analytical methods. Analyses of preservatives, which extend the shelf life of foods by protecting them against deterioration caused by microorganisms and/or the growth of pathogenic microorganisms; colouring agents, which impart colour to foods or restore their colour and include natural constituents of foods as well as natural source materials that are not normally consumed as food by themselves and are not generally used as characteristic ingredients of food; sweeteners used to provide sweetness in table-top sweeteners or foods; antioxidants, which extend shelf life by protecting foods against deterioration caused by oxidation, such as rancidity and colour changes in fats; and organic acids, which increase acidity or impart a sour taste to foods, are carried out in accordance with the applicable food codex, regulations, communiqués, and other legal requirements, using national and international analytical methods in compliance with the TS EN ISO/IEC 17025 standard.
Our analytical services include:
