The knowledge of the quantitative parts of the main ingredients is essential to characterize and evaluate foods. For some products the composition is defined by commercial practice and/or by legal regulations.

GfL is offering the following general methods:

Chemical-physical standard determinations:

Dry Matter / Water

• Volatile compounds

Fat

• Fatty acids distribution
• - Saturated fatty acids
• - Unsaturated fatty acids
• - Poly unsat. fatty acids
• - Omega-3-fatty acids
• - Omega-6-fatty acids
• Trans-fatty acids
• Free fatty acids
• Cholesterol
• Saponifiables
• Not Saponifiables
• ...

Protein

• Amino acids
• Hydroxyproline
• Hydrolyzed gelatine
• Lactoprotein
• Nitrogen-not from protein
• ...

Carbohydrates

• Glucose, Fructose, Sucrose
• Lactose, Galactose
• Oligosaccharides
• Polysaccharides (Starch, Inulin)
• Dietary fibres (Total-, solubl., unsolubl.)

Ash

• Minerals (Sodium, Potassium, Calcium, Magnesium, Phosphate, Iron, Zinc and others)

Besides these general methods, analyses for the determination of allergenic or gen-modified components become more important. Naturally we offer these analyses, as well.

We provide packages of analyses for the purpose of quality assurance, authenticity and the control of specific standards.

On the basis of our experience we have our main focus in the following areas:

• Sausage and meat products
• Cheese products
• Spices
• Jams
• Mineral water
• Spirits

We are gladly at your disposal at any time for more detailed information.