Spice formula analysis/testing

The food testing center collaborated with Shanghai Baijian can test various spices, including braised vegetable spices, solid spices, thirteen spices, fragrant leaves, fragrant fruits, star anise, tangerine peel, acanthopanax bark, red koji rice, Chinese prickly ash, pepper, cinnamon, ginger, etc. The testing items include ingredient testing, formula analysis, physicochemical index testing, relative density testing, sensory testing, and heavy metal testing, Sulfur dioxide detection can analyze the formula of various spices, reduce the proportion of formula content, and provide technical support for enterprise product formula improvement and taste upgrading. Analysis scope of spice formula: beef soup spice, braised vegetable spice, old oil spice, braised spice, cooked spice, iron pot stew spice, dipping sauce spice, dumpling spice, meat bone tea spice, hot pot spice, snack spice, etc. Spice formula analysis projects: formula analysis, ingredient testing, ingredient testing, formula analysis, physicochemical index testing, relative density testing, sensory testing, heavy metal testing, sulfur dioxide testing, harmful substance testing, peroxide value testing, etc. Types of spices: Aroma: star anise, fennel, clove, cinnamon, cinnamon, bay leaves, cumin, musk, sandalwood, agarwood, dill, parsnip, perilla, mint, patchouli, basil, spearmint, rosemary, thyme, sage, and licorice. Xiangmao Grass, Niuxi Bi, Rose, Osmanthus fragrans Testing standards for jasmine and other spices: GB/T 1156 0190 2607-2008 General method for gas chromatography analysis of spices on packed columns GB/T 11540-2008 Determination of relative density of spices GB/T 14454.2-2008 Aroma evaluation method GB/T 14454.4-2008 Determination of refractive index of spices GB/T 14454.5-2008 Determination of optical rotation of spices GB/T 14454.6-2008 Evaluation of residue content after evaporation GB/T 14454.7-2008 Determination of freezing point of spices GB/T 14454.11-2008 Determination of Phenol Content GB/T 14454.12-2008 Spices - Determination of Trace Chlorine GB/T 14454.13-2008 Spices - Determination of Carbonyl Value and Carbonyl Compound Content GB/T 14455.5-2008 Spices - Determination of Acid Value or Acid Content GB/T 29938-2013 Food Safety Standards - General Rules for Spices for Food Use GB/T 33918-2017- Determination of Peroxide Value of Spices - The above article is a partial list. For more testing needs and details, please consult the online consultant of the free consultation institution: 152  0173  3840 (phone and WeChat), conducting testing on over a hundred inspection websites - issuing authoritative testing reports has legal effect.

Function of testing report:

1. Project bidding: Issue authoritative third-party CMA/CNAS qualification report

2. Online e-commerce platform entry: Quality inspection report recognized by major e-commerce platforms

3. Used as a sales report: issuing legally effective testing reports to make consumers more confident

4. Papers and research: Provide professional personalized testing needs

5. Judicial services: providing scientific, fair, and accurate testing data

6. Industrial problem diagnosis: Verify the troubleshooting and correction of industrial production problems

BAIJIAN testing process:

1. Telephone communication and confirmation of requirements

2. Recommend solutions and confirm quotations

3. Mail samples and arrange testing

4. Progress tracking and result feedback

5. Provide reports and after-sales service

6. If urgent or priority processing is required

Our Competitive Edge:

1. The testing industry is fully covered, meeting different testing needs

2. Fully cover the laboratory and allocate localized testing nearby

3. Engineers provide one-on-one services to make testing more accurate

4. Free initial testing, with no testing fees charged

5. Self service order delivery for free on-site sampling

6. Short cycle, low cost, and attentive service

7. Possess authoritative qualifications such as CMA, CNAS, CAL, etc

8. The testing report is authoritative and effective, and is generally used in China