Chemistry

QC offers a full menu of analysis including:

• Added Water (in Meat)
• Aflatoxin
• Antioxidants
• Artificial Colors
• Artificial Sweeteners
• Ash
• Aspartame
• Benzoates
• Beta-Carotene
• BHC isomers
• Brix
• Bromate
• Caffeine
• Calcium
• Capsaicin (Scoville Heat)
• Cholesterol
• Density
• Dietary Fiber (Soluble & Insoluble)
• Dietary Fiber (Total)
• ECN-42 (for olive oil)
• EDTA
• Egg Solids
• Egg White Solids
• Equivalent Carbon Number (ECN)
• Ethyl Alcohol
• Extraneous Matter and Filth
• Falling Number
• Fat
• Fatty Acid Profile
• FD&C Artificial Colors
• Food Allergens
• Folic Acid
• Free Fatty Acids
• Fructose
• Glucose
• Glycerol
• Hardness (in water)
• Heavy Metals
• Internal Cooking Temperature
• Iodine
• Iodine Value of Oils & Fats
• Iron
• Isomalt
• Lactose
• Lipid P2O5(eggs & noodles)
• Maltitol
• Maltol
• Maltose
• Maltose Value
• Metals Analysis
• MICA Fat Claims
• Milk composition in cheese
• Moisture
• MSG
• Niacin
• Nitrates
• Nitrites
• Olive Oil Purity
• Omega-3 Fatty Acids
• Para-Anisidine Value
• Peroxide Value
• Phosphate
• Phosphorus
• Potassium
• Potassium Sorbate
• Propionic acid
• Protein
• Riboflavin
• Saccharin
• Salt
• Saponification Value
• Sodium
• Sorbates
• Sorbitol
• Soy (cereal) in Meat Products
• Squalene
• Starch
• Sucrose
• Sugar
• Sulfites
• Thiamin
• Titratable Acidity
• Total Solids
• Total Sterols
• Trans Fatty acids
• Unsaponifiable Matter in Oils & Fat
• Viscosity
• Vitamin Analysis
• Volatile Oils
• Water Activity
• Water Phase Salt
• Zinc

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