Category: Chemical analysis

According to international standards, extra virgin olive oil, the highest grade, must have a free acidity of 0.8% or less, demonstrating how the free acid value directly correlates with product quality and freshness. This critical metric provides an essential window into the chemical state of fats and oils across various industries.

According to the World Health Organization and the Food and Agriculture Organization, international guidelines help ensure the quality and safety of the food we eat. The testing that analyzes the chemicals found in your food is broadly known as chemical food analysis, a crucial process that verifies everything from nutritional content to the presence of harmful contaminants.

According to Europe's Rapid Alert System for Food and Feed (RASFF), numerous food recalls have been issued since 2020 due to ethylene oxide contamination. To address this serious health concern, it is crucial to understand how to find ethylene oxide in food and what advanced techniques are used.

According to biochemical research, the iodine test is the classic and most well-known method for detecting the presence of polysaccharides like starch. This simple colorimetric reaction relies on iodine-potassium iodide, commonly known as Lugol's solution, to produce a dramatic color change in the presence of certain complex carbohydrates. However, other reagents are also used depending on the specific type of carbohydrate and the analysis required.

Carbohydrates, also known as saccharides, are one of the most important biochemical substance classes and play a central role in metabolism. To identify unknown carbohydrates, scientists employ a series of systematic chemical tests that exploit their unique reactive properties to classify them by type and structure.

Vitamin C is a water-soluble antioxidant that is crucial for human health, as the body cannot produce it. Understanding how to determine vitamin C content in food is therefore essential for assessing nutritional value, which can be done using a range of methods from simple kitchen experiments to highly precise laboratory analyses.