Sigma Test and Research Center is an accredited and analytical laboratory, specializing in microbiological analysis for the food, beverage and environmental industries. Food safety is an integral part of the production of all food products and the shared responsibility of all segments of the supply chain. In recent times, there has been increased awareness for the need to evaluate the food safety practices in the production of agricultural products. We have extensive experience and the analytical capability in:

  • Routine microbiological testing
  • Resolving processing problems involving spoilage or pathogen contamination
  • Assisting with regulatory matters such as USFDA or FDA detained product
  • Providing accurate results for HACCP or customer requirement
  • Testing of FDA detention seafood e.g. Salmonella, Listeria, light filth, and organoleptic decomposition
  • Pathogen Analysis

Sugar Profile Test:

It is generally accepted that the amount of invert sugar increases with decreasing syrup light transmission (from lighter to darker grades), so the composition of sugar within different grades needs to be characterized. Determination of the characteristic chemical composition of each grade proves to be detrimental. Knowing the various syrups chemistry potentially provides a tool which can be used in the detection of syrup adulterated by artificial de- colorization. To acquire this information, tests are done to know the characteristic sugar composition of each syrup grade.

Ready to Eat Food Labelling:

Food labeling offers a great deal of information on most packaged foods. The label offers complete, useful and accurate nutritional information. The government encourages food manufacturers to improve the quality of their products and help the consumer make healthier food choices. The consistent format helps customers to directly compare the nutritional content of various foods.

Fatty Acid Composition Analysis:

Current interest in fatty acids and trans-fatty acids in food materials has been increasing. Fatty acid is an organic acid found in fats, oils, and lipids. It can be classified according to chain length, short chain (2-4 carbons), middle chain (5-10 carbons), and long chain (more than 11 carbons). The tests for fatty acids are performed to obtain its complete profile.

Vitamins in Food:

Vitamins are substances that our body needs to grow and develop normally. There are 13 vitamins our body needs. They are vitamins A, C, D, E, K and the B vitamins(thiamine, riboflavin, niacin, pantothenic acid, biotin, vitamin B-6, vitamin B-12 and folate). Accurate vitamin testing is essential to ensure that declared levels are correct, especially if a company is making a claim about any product. Our laboratory provides the latest, most reliable and sensitive techniques to test for a wide range of vitamins.

Minerals in Food:

Minerals help our body grow, develop, and stay healthy. The body uses minerals to perform many different functions — from building strong bones to transmitting nerve impulses. The two kinds of minerals are: macro minerals (calcium, phosphorus, magnesium, sodium, potassium, chloride, and sulphur and trace minerals (iron, manganese, copper, iodine, zinc, cobalt, fluoride, and selenium). Our test offers a comprehensive range of accredited tests to satisfy regulatory requirements.

Trans Fats in Food:

Trans fat is the common name for unsaturated fat with trans-isomer (E-isomer) fatty acid(s). It has the configuration of a double carbon–carbon bond, trans fats are sometimes monounsaturated or polyunsaturated, but never saturated. Trans fats occur during the processing of polyunsaturated fatty acids in food production. Our laboratory can analyze the synthetic trans fats in foods using a gas chromatograph with flame ionization detection (GC/FID). This technique allows separation and quantification of the trans fats as well as other fats (obtaining a complete fat profile).

Cholesterol Estimation:

Cholesterol is a lipid (fat) produced by the liver. Cholesterol is vital for normal body function. Every cell in our body has cholesterol in its outer layer. High cholesterol level leads to multiple diseases that include coronary heart disease, angina, arthrosclerosis etc. Testing of cholesterol level in food is essential to keep a check on the amount of cholesterol a consumer intake on a daily basis.

Shelf Life Estimation:

The shelf life of a food material can be defined as the time period within which the food is safe to consume and/or has an acceptable quality for consumers. The shelf life of a product begins from the time a food product is prepared or manufactured. Its length is dependent on many factors including the types of ingredients, manufacturing process, type of packaging and how the food is stored. It is indicated by labeling the product with a marked date. Shelf Life estimation tests are done by microbiological examination, chemical, physical and sensory evaluation

Stability Testing:

Any new drug substance and product should be evaluated to demonstrate that appropriate light exposure does not result in unacceptable change. Normally, photo stability testing is carried out on a single batch of material selected.

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