Testing categories
Food and Nutrition

ULPL Food Testing Service - Food Product Testing involves multiple steps of sample preparation and tedious extraction. Due to the complicated nature of the food product matrice, our food testing group performs the quality control testing on food raw material and finished goods from sweet tooth snacks such as cake, cookies, candy, yogurt or ice cream; starch carbohydrate sources such as rice, noodles, and pie; beverages such as juice, mixed drinks, wine or beer.



Ullmannlab has implemented continuous training on laboratory techniques, instrumentation, technical knowledge, preparation and extraction skills. Ullmann Laboratory performs Raw Material Quality Testing according to published FCC (Food Chemical Codex published by USP) and UNICEF FAO published methods.

List of our Cosmetics Analytical Services:
• Nutrition Label Claim (after clicking this following matter should appear on the screen).
• Food Chemical Codex (FCC) Food Grade Testing (after clicking this following matter should appear on the screen).
• Contamination Testing in Raw Materials as Part of Quality Control(after clicking this following matter should appear on the screen).
• Food Product Testing on Finished Goods (after clicking this following matter should appear on the screen).

Nutritional Label Claims


  • The Nutritional Labeling and Education Act (NLEA) of 1990 mandated nutrient labeling on almost all foods and food supplements sold in the U.S.

    The trans fatty acid rule was added to Nutrition Facts panel compliance, effective from January 1, 2006. ULPL adopted AOAC International's and other companies' published equivalent methods for nutritional labeling.

    This includes vitamin analysis by HPLC, cholesterol by gas chromatography, fatty acid profile, and methyl ester gas chromatography.

    Proximate Analysis:

    • Calories
    • Moisture
    • Protein
    • Fat
    • Ash

  • Nutrition Facts Label package listed below

    Food Chemical Codex

    Food Chemical Codex (FCC Food Grade Testing)
    • Identification by color reaction, precipitation, TLC fingerprint match, FTIR spectra or UV/VIS spectra.
    • Heavy metals (i.e. Pb), arsenic, mercury not more than mg/kg specification for food grade.
    • Physical property tests such as specific rotation, specific gravity, refractive index, and melting range.
    • Loss on drying, Karl Fischer moisture test, residue on ignition, and total ash.
    • Volatile content, distillation range, solidification point, readily carbonizable substances.
    • Color (APHA), chlorophyll, cold test and cloud point.
    • Fats and oil testing: saponification value, acid value, iodine value, peroxide value, ester value, or fats and oil products.
    • Fatty acid composition for fats and oil.
    • Solubility in oil, alcohol, and water, etc.
    • GC, HPLC assay and impurities study.
    • Es1qsential oil and flavor test for aldehydes, esters, phenol free, UV absorbance, and volatile content.
    • Carbohydrate and starch group test for inverted sugars, reducing sugars, acetal groups.
    • Sugar and sugar alcohol carbohydrate profiles by HPLC.
    • Chewing gum base test for quinine, residual styrene, etc.
    • Color FDC test for leuco base, total color, TLC profiles, and HPLC impurities.

    Contamination

    Contamination testing in raw material as part of quality control
    • Microbial testing in food products for pathogen microbes present such as Escherichia coli, Salmonella, Staphylococcus, Pseudomonas. Microbial enumeration to assure food quality safety for fruits, vegetables, and dried products.
    • Egg products should check for Salmonella and Escherichia coli contamination.
    • Mycotoxin testing in raw food materials such as aflatoxin for rice, corn, peanuts and other nut products, or DON and petulin for fruits and juices, etc.
    • Artificial antioxidant in oil such as TBHQ, BHT, BHQ, and benzoic acid.
    • Artificial color in flour and fruit powders, such as corn rice flour and colored fruit powder. Testing on FDC yellow 5, FDC red 40, and other Azo colors using FDA color testing method.
    • Prohibited products present in food raw material luding melamine, dioxane, phthalates, and nitrosamine.
    • Diethylene glycol in glycerol or glyceride.
    • FCC methods state that raw vitamin materials are required to check for purity.
    • For changing a new vendor or supplier, some raw materials in FCC monographs required testing for trace contamination of lead, arsenic, mercury, and cadmium; this is to assure there are no poisonous or toxic effects, and therefore safe for human consumption.
    • Moisture by LOSS ON DRYING and Karl Fisher methods may be necessary, se high moisture content reases the possibility for bacterial and mold propagation.
    • Testing for other impurities in raw material, for example food alcohol, should not have residual toxic contamination of methanol, acetone and Isopropyl alcohol.
    • Sugar and sugar alcohol must check for purity such as glucose, dextrose, sorbitol manitol and maltitol.
    • Dried food sources such as fish or anchovies should check for histamine or other amines, se the presence of histamines are a sign of spoiled fished protein.
    • For raw materials not listed in FCC, check the USDA and FDA food safety suggestions.

    Finished Goods

    Food product testing on finished goods uses methods from USDA, AOAC and FDA food additive methods.

    Partial list of the food finished goods testing as follows:
    • Preservative testing such as parabens.
    • Cyclamates as artificial sweetener 21 CFR 189.135
    • Caffeine, sodium benzoate, and sodium saccharin in sport and soda drinks.
    • Antioxidants such as BHT, TBHQ, BHQ, HMBP, THBP, NDGA etc. present in butter, margarine, and oil for cooking and salad mixing.
    • EDTA in crabmeat and mayonnaise.
    • Epichlorohydrin, dichlorohydrin, such as starch modifying agent 21 CFR 172.892 in corn starch.
    • Ethoxyquin such as antioxidant 21 CFR 172.140 in chili powder, paprika.
    • Nitrosamine, phthalate, 1,4-dioxane in food products.
    • Acetone, benzene, toluene, TCE, chloroform, CCL4, etc. in alcoholic beverages.
    • Polysorbate content in cakes, ice creams, pastries, cookies etc.
    • Hydrogen peroxide in flour 21 CFR 178.1005
    • For jams, juices, sauces, etc., testing on Escherichia coli, Salmonella, and anaerobic Clostridium microbes.
    • For peanut butter and nuts in cookies, testing on Salmonella, Escherichia coli microbial and aflatoxin is required.