Food

• Testing
• Services
• Laboratories

• 1. Additives
• 2. Baby food
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
• 3. Alcoholic drinks
  •  Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
  • Product control
• 4. Coffee cacao and chocolate   
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
  • Product control
• 5.Fresh meat and cuts of meat (slaughterhouses)
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
• 6. Preserved and processed meats (cold cut and similar)
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
  • Product control
• 7. Cereals and by-products
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
• 8. Vegetable preserves and sauces
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
  • Product control
• 9. Sugary vegetable preserves (jams)
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
• 10. Sweetmeats and sugary products
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
• 11. Dried fruit and candies
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
• 12. Gastronomy products 
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
• 13. Ice-cream
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
• 14. Milk and dairy products
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
  • Product control
• 15. Feedstuffs
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
• 16. Honey and apiculture products
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
  • Product control
• 17. Oils and fats
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
• 18. Fruits and vegetables
• 19. Packaging and materials in contact with food
• 20. Pasta
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
• 21. Fresh fish and fish preserves
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
  • Product control
• 22. Food bakery products
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
  • Specific analysis for oils and fats
• 23. Snack
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
  • Product control
• 24. Spices and herbal products
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
  • Product control
• 25. Fruit juices
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
  • Product control
• 26. Eggs and egg by-products 
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
• 27. Wines and spirituous beverage 
  • Microbiological analysis
  • Chemical analysis
  • Contaminating analysis
  • Product control

ANALYSIS ON PASTA  

Chemical analysis

Benzoic and sorbic acids

Total acidity

Acrylamide

Damaged  starch

Starch

Water activity -Aw

Total carotenoids

Cellulose

Ash

Ash (detracted NACL)

Ash insoluble in  HCl

Chlorides

Cholesterol

Xanthophyll pigments

Sugar composition

Falling Number

Farinogram of  Brabender

Dietetic fiber

Dry gluten

Soft grain

Granulometry

Fats

Nitrates

PH

Proteins

Total sterols

Humidity

Hexanal

Amino acids

Chopin alveogram

Research of number of eggs

Humidity

L-lactic acid

Succinic acid

3-hydroxybutyric acid

 

Proximate  analysis

Humidity

Proteins

Fats

Carbohydrates

Energetic value

Ash

 

Proximate  analysis with fiber

Humidity

Proteins

Fats

Dietetic fiber

Carbohydrates

Energetic value

Ash

 

Extrended proximate analysis      

Humidity

Proteins

Fats

Carbohydrates

Dietetic fiber

Energetic value

Sodium

Ash

 

Proximate analysis  - America     

Humidity

Energetic value

Proteins

Fats

Saturated fats

Trans fats

Cholesterol

Carbohydrates

Dietetic fiber

Sugars composition

VitaminC

Vitamin A  and provitamins A

Calcium

Iron

Sodium

Ash

 

Vitamins

Vitamin B6

Vitamin B2

Vitamin B12

Vitamin B1

Vitamin PP

Vitamin A  and  provitamins A

Vitamin D3

Vitamin E

 

Metals

Selenium

Lead

Cadmium

Alluminium

Zinc

Arsenic

Bismuth

Calcium

Cobalt

Chromium

Iron

Phosphorus

Magnesium

Manganese

Molybdenum

Nickel

Potassium

Copper

Sodium

Mercuri

 

Characterization of fat R.M. and fat components

Acidita` totale

Numero di perossidi

Saggio di rancidità ( Kreiss)

N° p-Anisidina

TOTOX

Composizione acidica

Composizione acidica cis/trans

Composizione acidica omega

Composizione dei trigliceridi

Composizione sterolica

 

The analysis for detection of contaminants, residual molecules, the analysis of hygienic or product characterization suggested are not exhaustive. They are a simplification of analytical activities of  Chelab laboratory. The analytical models are adjusted case by case  in order  to achieve  the best possible objective, and depend both by the customer’s needs and by the expected requisites.

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