Department of Food Quality, Additives and Food Pprocessing

1. Component testing: moisture, ash, protein, lipids, total sugar, reducing sugar, carbohydrates, fiber ...

2.Micronutrient testing:

+ Group of vitamins: water-soluble vitamins ( vitamins of group B: B1, B2, B3, B5, B6, B9, vitamins of group C (ascorbic acid, ascorbyl palmitate, ascorbyl glycoside ...); fat-soluble vitamins (vitamins A, D2, D3 , K1, K2), vitamin E (alpha, beta, gamma, delta - tocopherol, tocopheryl acetate ...), carotene ...

+ Group amino acids: 17 amino acids (aspartic acid, serine, glutamic acid, glycine, histidine, arginine, threonine, alanine, proline, cystine, tyrosine, valine, methionine, lysine, isoleucine, leucine, phenyl alanine, tryptophan, glutamine, cysteine)

+ Fatty acids group: 37 fatty acids (DHA, EPA, omega 3, 6, 9, LA, ALA, ARA ...)

+ Group sugar: glucose, fructose, sucrose, maltose, lactose, inositol, mannitol, sorbitol ...

 3. Testing of food additives:

+ Preservatives group: bezoic acid, sodium benzoate, sorbic acid, potassium sorbate ...

+ Group of synthetic sweeteners: aspartame, saccharin, acesulfam K, cyclamate, sucralose ...

+ Group of colorings: tartrazine, amaranth, sunset yellow, Carmoisine, Carmine, brilliant blue, fast green, erythrosine, 4R ponceur ...

+ Group of acidity regulators: formic acid, acetic acid, propionic acid, butyric acid, lactic acid, oxalic acid, citric acid ...

+ Group of flavor enhancer: mono sodium glutamate, inosilate, gualynate ...

+ Group of flavors: orange flavor, lemon, chocolate flavor, vanilla, strawberry ...

4. Test the targets under the Vietnamese standards on food additives

5. Testing the physical, chemical indicators: pH, density, refractive index, Brix degrees, solubility, viscosity, melting point, boiling point, IR spectrum, polarization, turbidity, conductivity electricity…