Analysis of seasoning formula

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Overview of Partial Testing

Seasonings refer to auxiliary foods that can increase the color, aroma, and taste of dishes, promote appetite, and are beneficial to human health. Its main function is to improve the quality of dishes, meet the sensory needs of consumers, thereby stimulating appetite and improving human health. Broadly speaking, condiments include saltants, sourers, sweeteners, fresheners, and spices, such as salt, soy sauce, vinegar, monosodium glutamate, sugar (white sugar, brown granulated sugar, rock sugar, square sugar), star anise, fennel, pepper, mustard, etc. Each variety of seasoning contains special ingredients that are different from other ingredients, which is a common characteristic of seasoning and the main reason why seasoning ingredients have a seasoning effect

Edible salt

Products: refined salt, crushed washing salt, sun salt, iodized salt, low sodium salt, seaweed salt, etc

Test items: sensory examination, sodium chloride, total arsenic, lead, barium, iodine, fluoride, etc

Sugar

Products: White granulated sugar, soft white sugar, starch syrup, maltose, glucose, lactose, etc.

Test items: sucrose content, total sugar content, (sucrose content+reducing sugar content), color value, total bacterial count, coliform group, yeast, mold, pathogenic bacteria, mites, nitrite, etc

Soy Sauce

Products: Brewing soy sauce, preparing soy sauce, iron fortified soy sauce, etc.

Test items: amino acid nitrogen, ammonium salt, lead, total arsenic, aflatoxin B1, potassium acetylsulfamate (Acesulfame), sodium cyclamate (sodium cyclamate), etc

Vinegar

Products: Brewed vinegar, prepared vinegar, fruit vinegar, etc.

Test items: free mineral acid, total acid, total arsenic, lead, aflatoxin B1, benzoic acid, sorbic acid, saccharin sodium, potassium acetylsulfamate (Acesulfame), etc

Monosodium Glutamate

Products: Sodium Glutamate (99% Monosodium Glutamate), Monosodium Glutamate (Monosodium Glutamate), Extra Fresh (Strong) Monosodium Glutamate, etc.

Test items: Sodium Glutamate, Table Salt, Total Arsenic, Lead, Sulfate, Flavored Nucleotide Disodium, etc Sodium cyclamate (sodium cyclamate), potassium acetylsulfamate (acesulfame), coliform bacteria, pathogenic bacteria, etc

Fermented bean curd

Product: red Fermented bean curd, white Fermented bean curd, green Fermented bean curd, soy Fermented bean curd, colorful Fermented bean curd, etc.

Test items: physical and chemical items: sensory, water, amino acid nitrogen, water-soluble protein, total acid, salt; Health indicators: total arsenic, aflatoxin B1, food additives, etc

Liquid seasoning

Products: fish sauce, oyster sauce, shrimp oil, cooking wine, etc

Test items: total arsenic/inorganic arsenic, lead, benzoic acid, sorbic acid, saccharin sodium, sodium cyclamate (sodium cyclamate), potassium acetylsulfamate (acesulfame), etc

Spices

Products: Spices, Spice seasoning powder, Spice seasoning oil, Spice seasoning sauce, etc

Test items: amino acid nitrogen, total arsenic, lead, aflatoxin B1, benzoic acid, sorbic acid, saccharin sodium, sodium cyclamate (sodium cyclamate), etc

Composite seasoning

Product: Solid composite seasoning: chicken essence, chicken powder seasoning, beef powder, sparerib powder, seafood powder seasoning, etc.; liquid composite seasoning: chicken sauce seasoning, lees, etc

Test items: sensory, net content, moisture (loss on drying), acid value, peroxide value, edible salt (chloride), fat, fineness, protein, ash, nitrite, total arsenic, lead, aflatoxin B1, food additives (benzoic acid, sorbic acid), total bacterial count, coliform group, pathogenic bacteria (Salmonella, Staphylococcus aureus, Shigella), labels, etc

Hot pot condiments

Products: hot pot base, hot pot dip, Spicy Hot Pot base, etc

Test items: lead, total arsenic/inorganic arsenic, acid value, peroxide value, benzoic acid, sorbic acid, saccharin sodium, sodium cyclamate (sodium cyclamate) B

Main Testing Standards

GB 2717-2003 Soy Sauce Hygienic Standards

GB/T 5009.41-2003 Vinegar Hygienic Standards Analysis Methods

GB 317-2006 White Sugar

GB 5009.43-2016 Food Safety Standards Determination of Sodium Glutamate (Glutamate) in Monosodium Glutamate

GB 2718-2014 Food Safety Standards Brewing Sauce

GB 10133-2014 Food Safety Standards Aquatic Seasonings

Due to limited space on the website, Only a portion of the testing scope and items were listed. For more information, please call the toll free hotline at 400-101-7153 or click on online customer service, and an engineer will answer you one-on-one. The testing laboratory of Baijian Research Institute will provide you with high-quality testing services

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