ArabicChinese (Simplified)DutchEnglishFrenchGermanItalianPortugueseRussianSpanish

Food Test

Food Test

Introduction of Food Test

Under the value of customer satisfaction, GITCHIA operates a testing laboratory to support testing required to obtain certification from customers based on over 16 years of technology, know-how, and extensive certification experience. We expanded the scope of testing on medical devices, electronic products, and machinery to testing on food by achieving continuous development by launching

This is a customer-focused mindset that aims to achieve years of rich experience and customer satisfaction, and all of us provide one-stop service to meet the requirements of testing standards in accordance with the requirements of the applicable standards for testing work required for overseas certification.

As a trusted professional testing and certification authority, GITCHIA will proactively respond to changes in its challenge and research and development attitude and will strive to grow together with the trust and trust of our customers.

Based on system certification, product certification, and qualification, we believe that it is our desire and duty to accurately verify the safety of our customers’ products in accordance with legal requirements.

To this end, we will conduct test tests as soon as possible and make every effort to ensure that the results are connected to the product certification to serve as a stepping stone for your business to flourish.

The quality policies of the company’s testing laboratories declare that the quality policies of the company additionally satisfy the requirements of ISO/IEC 17025 and ISO/IEC 17020 requirements and related laws and the quality management system established based on the researchers’ regulations in the qualification of testing/inspection institutions by providing the customers with the highest level of service and reliable test/inspection reports

Microbiological Test

Fields of Testing

Fields of Testing

Test Methods

1

E. coli

AOAC 991.14 / AOAC 966.24 / BAM 4

2

E. coli / Total Coliform Counts

AOAC 991.14 / AOAC 998.08 / AOAC 966.24 / BAM 4

3

Salmonella Sp.

BAM 5

4

Listeria Sp. / Listeria monocytogenes

BAM 10

5

Staphylococcus aureus

BAM 12

6

Aerobic Plate Counts

AOAC 986.32 / BAM 3

7

Yeast and Mold

AOAC 997.02 / BAM 18

8

Bacillus cereus

BAM 14

Chemical Test

No.

Fields of Testing

Test Methods

1

Calories

Calculation from analysis

2

Calories from Fat

AOAC 989.05 (Ether Extraction) /

3

Calculation from analysis

4

Carbohydrates

Calculation from analysis (ref. FAO paper 77; Food energy – methods of analysis and conversion factors)

5

Dietary Fiber

AOAC 985.29

6

Soluble Fiber

AOAC 985.29

7

Insoluble Fiber

AOAC 991.42 / AOAC 985.29

8

Sugar – Total

AOAC 980.13

9

Added sugar

AOAC 979.23 / AOAC 983.22

10

Other Carbs

Calculation from analysis (ref. FAO paper 77; Food energy – methods of analysis and conversion factors)

11

Fat (crude)

AOAC 991.39

12

Total fat-sum of fatty acids (saturated, monounsaturated, polyunsaturated, trans)

AOAC 989.05 (Ether Extraction) / AOAC 991.39

13

Cholesterol

AOAC 994.10

14

Moisture

AOAC 925.49 (Sample Preparation) / AOAC 925.45 (Moisture)

15

Ash

AOAC 925.49 (Sample Preparation) / AOAC 900.02 (Ash)

16

Protein (crude)

AOAC 981.10 / AOAC 991.20

17

Vitamin A IU

AOAC 2001.13 / AOAC 2012.10

18

Vitamin-B1 Thiamin

AOAC 942.23

19

Vitamin-B2 Riboflavin

AOAC 970.65

20

Vitamin-B3 Niacin

AOAC 961.14

21

Vitamin-B5 Pantothenic Acid

HPLC with UV detector

22

Vitamin-B6

AOAC 2004.07

23

Vitamin C

AOAC 967.22 / AOAC 2012.21

24

Vitamin D IU

AOAC 995.05 / AOAC 980.26 / AOAC 974.29

25

Vitamin E IU

AOAC 2012.10

26

Calcium

AOAC 2011.14

27

Copper

AOAC 2011.14

28

Iron

AOAC 2011.14

29

Magnesium

AOAC 2011.14

30

Phosphorus

AOAC 2011.14

31

Potassium

AOAC 2011.14

32

Selenium

AOAC 2006.03

33

Sodium

AOAC 2011.14

34

Zinc

AOAC 2011.14

35

Cadmium

AOAC 2006.03 / AOAC 999.11

36

Arsenic

AOAC 2006.03 / AOAC 999.11

37

Lead

AOAC 2006.03 / AOAC 999.11

Nutrition Analysis

The FDA found it difficult to maintain a daily permissible level of under 2,000 calories if the calories from the extra sugar intake exceeded 10 percent of the total because studies show that Americans eat about 13 percent of their daily calories in extra sugar.

On the other hand, the percentage of fat content that is being emphasized on the label has been reduced, reflecting recent studies showing that calorie intake and sugar intake are the main causes of chronic diseases such as obesity and heart disease. This resulted in the elimination of the ‘calories from fat’ category and the separation of total fat, saturated fat and trans fat, as is the case now, according to the study, which found that the type was more important than the amount of fat consumed.

 

error: Alert: Content is protected !!