Savers

Savers

The availability and quantity of food additives used to protect, correct or prevent unwanted changes in food taste, smell, appearance, structure and other characteristics should be evaluated according to national and international regulations by analyzing the availability and quantity of food additives in foods and compliance with standards. In Oxigen laboratories, qualitative and quantitative analyses of almost all food additives can be performed.

Commonly used and tested additives :

  • Antioxidants (Ascorbic acid, tocopoeroller, BHA, BHT,TBHQ, gallats, etc.)
  • Acidity regulators (fumarik, lactic, malik, citric, tartaric acids)
  • Preservatives (benzoic acid, p-hydroxybenzolates (PHB), sorbique acid, sulfur dioxide, nisin, natamycin, parabens, proniteric acid etc.)
  • Colorants (artificial and natural food dyes)
  • Sweeteners (asulfam K, aspartame, saccharine, xylitol, cyclat, sucorrosis etc.)
  • Others (alcohols, phosphates, glutamates, etc.)

The suitability of food additives to be used is also controlled by purity analyses. Purity analyses are extremely important both economically controlled and in terms of determining the accuracy of the contribution to be produced.