Chemical and Physical Analysis - Capella Innovation

Analysis plays an important role in assessment and maintenance of food quality and safety, both in industry as well as for enforcement authorities at national and international levels.

Knowledge of chemical composition of food is important to health, well-being and safety of the consumers. Similarly, knowledge of the chemical and biochemical composition of food is useful to the manufacturers in understanding the importance of various nutritional constituents so that the amount of essential nutrients may be maintained or improved during, and after processing.

The physical & chemical properties of food products have not received adequate attention from the food scientists, although a thorough understanding of the physical changes and principles involved in delivering food products from farm to consumers is essential.

Capella Innovation is capable of conducting physical & chemical analysis in various types of food and allied products. It has well-established laboratory with the latest equipment, and highly qualified scientists, following the standard methods.

We can undertake projects on:

Characterization of the raw materials
Monitoring of Food properties during the processing
Characterization of final products

Physical Analysis:

There are various types of physical analysis perform based upon their properties:

Optical properties like Colour, Refractive Index, Optical rotation etc.
Rheological properties like Viscosity, Density etc.
Sensor evolutions like Taste, odour etc.
Structural properties like Particle size, granularity
Thermal properties like Melting point, Pour point, Cloud point, Flash point etc.
Solubilty properties like Solubility, Solubility in hot & cold conditions, Insolubility index etc.

Chemical Analysis:

Proximate (Moisture, Ash, Protein, Fat, Energy, Carbohydrates)
Fiber analysis (Total, Crude, Dietary), Sugar analysis (Total, Reducing & Non reducing sugars).
Acid Insoluble Ash, Water soluble Ash, Sulphated Ash.
Nutritional Labeling and Value Analysis
Shelf life study testing
Food Additives and Preservatives Testing
Sensory Testing to compare a product to the competition and/or evaluate the product by a consumer panel
Minerals like Ca, Mg, Na, K, Fe, Zn and all trace metals (Pb, Cd, As, Sn, Hg etc.)
Vitamin analysis (Water soluble vitamins like B1, B2, B6, B9 etc. & Fat soluble vitamins like A, D, E, K), Sugar profile (like Glucose, Fructose, Sucrose, Lactose etc.), Amino Acid profile, Organic Acid profile (like Citric acid, Oxalic acid, Acetic acid etc.), Fatty Acid profile (SFA, MUFA, PUFA & Omega fatty acid profile)
Toxins, Antioxidants (TBHQ, BHA / BHT), Alcohols etc.

Test Methods:

As per all national and international methods like AOAC, APHA and customer supplied methods.

Capella Innovation uses Official methods of Analysis from the AOAC (Association of Official Analytical Chemists) to determine a wide range of physical and chemical analyses for all types of food. These analyses cover a broad spectrum of safety interests including food and beverages, dietary supplements, infant formulas, pharmaceuticals and more. We are able to perform analyses of your product that fulfill your specific needs.