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Food analysis is a technique used to examine the composition of various foods and to evaluate their quality, which is a multidisciplinary science involving microbiology, chemistry, biology and engineering. Food analysis has several functions. First, food analysis can ensure the quality of raw materials. Second, food analysis can grasp the production process and determine the technological conditions. Third, food analysis can control product quality.
Moreover, the ingredients contained in food often have the characteristics of diversity and complexity, which requires analytical methods to be applied, such as chemical analysis, instrumental analysis, physicochemical analysis and others. Furthermore, reagents are indispensable in these analytical methods, including chloroform, methanol, dichloromethane, ammonium acetate, ether, petroleum ether, tetrachloromethane and the others.
Analysis of food additives: Food additives refer to chemical synthetic substances or natural substances added to food for the purpose of improving food quality, color, aroma and taste. Generally, food additives have no nutritional value. There are many kinds of food additives, such as preservatives, stabilizers, flocculants, sweeteners and the others. In order to ensure the safety of food, the amount of food additives needs to be controlled. Therefore, the analysis of food additives plays an important role in food manufacturing field. For example, saccharin sodium is a widely used artificial sweetener, which has the characteristics of good water solubility, high stability and high sweetness. However, saccharin sodium cannot be absorbed by the human body, and may have carcinogenicity, so its dosage should be strictly controlled. Saccharin sodium can be analyzed semi-quantitatively by thin layer chromatography (TLC), and the solvents needed to use are n-butanol, ammonia, anhydrous ethanol, bromocresol violet and others.
Analysis of vitamins in food: Vitamins are necessary for the normal activities of human life. Analysis of vitamins in food can determine the nutritional value of food, and then guide the formation of good dietary habits of human beings. Vitamins can be divided into fat-soluble vitamins and water-soluble vitamins. Fat-soluble vitamins mainly include vitamin A, vitamin D, vitamin E and vitamin K. Water-soluble vitamins mainly include vitamins B and vitamin C. According to their characteristics, different vitamins will be analyzed in different ways. For example, vitamin A can be analyzed by colorimetry, ultraviolet spectrophotometry, fluorescence and gas chromatography. Many reagents are also required, including anhydrous sodium sulfate, acetic anhydride, ether, anhydrous ethanol, chloroform, potassium hydroxide and others.
Others: In addition to the fields mentioned above, food analysis reagents are also used in many other fields, including analysis of fatty substances, carbohydrates, ash and minerals in food and others. Diethyl ether, petroleum ether and sulfuric acid are common reagents in analysis of fatty substances of food. As for analysis of carbohydrates in food, water, ethanol, zinc acetate, alkaline copper sulfate, etc. are necessary reagents.
Alfa Chemistry is one of the largest providers of food analysis reagents in the world and the quality assurance is of prime importance to Alfa Chemistry. The solvent from Alfa Chemistry in the world is synonymous with reliability and excellent quality. Because of the exacting nature of our business and the regulatory demands placed upon our industry, Alfa Chemistry continues to be at the forefront in terms of compliance, accreditations and certifications.