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The presence and amount of food additives used to preserve, correct or prevent unwanted changes in taste, odor, appearance, structure and other qualities of food should be analysed and evaluated in accordance with national and international legislation. Oxigen laboratories can perform qualitative and quantitative analyses of most of all food additives.

Commonly used and tested additives :

  • Antioxidants (Ascorbic acid, Tocopherols, BHA, BHT, TBHQ, Gallates, etc.)
  • Acidity regulators (Fumaric, Lactic, Malic, Citric, Tartaric Acids)
  • Preservatives (Benzoic Acid, p-Hydroxybenzoates (PHB), Sorbic Acid, Sulfur Dioxide, Nisin, Natamycin, Parabens, Popionic Acid, etc.)
  • Colorants (Artificial and Natural Food Dyes)
  • Sweeteners (Acesulfame-K, Aspartame, Saccharin, Xylitol, Cyclamate, Sucralose, etc.)
  • Others (Alcohols, Phosphates, Glutamates, etc.)

The conformity of the food additives to be used with the standards or product specifications is checked by purity analyses. Purity analyses are extremely important both in terms of economic control and in terms of determining the accuracy of the additive to be put into the product to be produced.