TESTING LABORATORY

– Appearance – Visual assessment of uniformity, texture, and overall condition.
– Smell, Taste, and Color – Verification of product aroma, flavor profile, and color consistency.
– Transparency – Evaluation of clarity in liquid-based products (if applicable).
– Pest Infestation – Examination for the presence of live pests that may compromise product quality.
– Pest Contamination – Detection of any residues or traces left by pests, ensuring product safety.
– Foreign Matter – Inspection for unwanted particles such as husks, dust, or other impurities.
– Moisture & Clumping – Checking for excessive moisture levels that may cause clumping or affect product texture.

– Moisture and Volatile Substances – Determination of the product’s moisture content and its impact on shelf life and stability.
– Net Weight – Verification of the actual product weight to ensure accuracy in packaging and compliance with declared values.
– Grinding Size – Measurement of particle size to guarantee uniformity and consistency in processed materials.
– Density – Assessment of bulk density for optimal storage, transport, and product formulation.
– Non-Fatty Impurities – Detection of foreign particles that do not contribute to oil or fat content.
– Insoluble Impurities – Identification of substances that do not dissolve in standard solvent tests.
– Ash Content (Including Acid-Insoluble Ash) – Determination of the total mineral content and the portion that remains insoluble in hydrochloric acid.
– Fat Content – Quantification of the total fat mass fraction to ensure consistency in oilseed-based products.
– Fiber Content – Measurement of fiber levels, which influence texture, processing behavior, and nutritional properties.
– Metallic and Magnetic Impurities – Screening for metallic contaminants to ensure product purity and safety.
– Foreign Matter and Impurities – Identification of non-grain contaminants, including foreign seeds, mineral particles, and other unwanted materials.
– Grain Impurities – Analysis of defective or unwanted grains present in the product.
– Oil Impurities – Determination of unwanted oil-based contaminants that may affect product quality.
– Dark Inclusions – Evaluation of dark particles or discoloration that could indicate product degradation.
– Unsaponified Substances – Measurement of substances that do not undergo saponification, impacting oil composition.
– Phosphorus Content – Determination of phosphorus levels, including its presence in lecithin compounds.

– Acid Number – Determines the free fatty acid content, which is essential for assessing product freshness and stability. A high acid number may indicate degradation or oxidation.
– Protein Content – Measures the mass fraction of proteins in raw materials, crucial for nutritional value assessment and product formulation.
– Peroxide Value – Evaluates the level of peroxides in oils and fats, an indicator of oxidation and potential rancidity. This parameter is essential for determining product shelf life.
– Iodine Value – Measures the degree of unsaturation in fats and oils, providing insight into product stability and drying properties. This is particularly important for oilseeds and processed oils.

– Refractive Index – Measures the bending of light as it passes through a sample, providing insight into product purity, consistency, and potential adulteration.
– Moisture Content – Helps assess the water content in oils, extracts, and concentrates, which affects stability and shelf life.
– Oil and Fat Quality – Used to determine the purity and composition of vegetable oils and fats, ensuring compliance with industry standards.
– Concentration of Dissolved Substances – Evaluates the presence of dissolved solids in liquid-based raw materials, extracts, or emulsions.
– Product Freshness Indicators – Assesses potential degradation of oils, ensuring they maintain their expected chemical properties.

– Color Intensity and Purity – Determines the consistency of product coloration, ensuring uniformity in appearance and compliance with quality standards.
– Oxidation Stability – Evaluates the level of oxidation in oils and fats by measuring absorbance at specific wavelengths, helping predict shelf life and storage conditions.
– Fatty Acid Composition – Identifies and quantifies different fatty acids in oils and fat-containing products, ensuring compliance with nutritional and industrial requirements.
– Peroxide Value Estimation – Detects primary oxidation products in oils, indicating potential rancidity or degradation.
– Fatty Acid Composition Analysis – Determines the full profile of fatty acids in vegetable oils, including saturated, monounsaturated, and polyunsaturated fatty acids.
– Essential Oil Composition Analysis – Identifies and quantifies volatile aromatic compounds in essential oils, ensuring consistency in purity, aroma, and bioactive properties.