Analyses and Expertise
CELABOR is specialised in the chemical analysis of foods. Each year the Centre invests in the purchase of the latest new equipment to meet the needs of its clients. The crucial parameter during our analyses is the quantification limit, which must be sufficiently low to verify the conformity of the foodstuff with food legislation.
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Nutritional labelling
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Calorific value
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Proteins
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Carbohydrates, including :
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Sugars (sucrose, glucose, fructose, maltose, lactose)
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Polyols (sorbitol, maltitol, xylitol)
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Fat, including saturated fatty acids (mono and polyunsaturated)
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Dietary fibre
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Sodium
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Alcohol
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Vitamins A and E
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Trace elements
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Contaminants
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Mycotoxins (aflatoxins B1, B2, G1 and G2; patulin)
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Heavy metals (Pb, Cd, As, Hg and most elements of the periodic table)
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...
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Additives
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Preservatives
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Intense sweeteners and polyols
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Analysis of ions
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nitrites/nitrates
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chlorides
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...
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Characterisation of the fatty matter
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Determination of the composition of triglycerides, diglycerides and monoglycerides by HPLC with ELSD detection
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Determination of the composition of fatty acids (including ω3) by GC FID
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Analysis of sterols
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Antioxidant strength
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ORAC, FRAP, DPPH…
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Total measurements of polyphenols (Folin) and flavonoids (AlCl3) by UV-visible spectroscopy
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Measurement of specific polyphenolic markers (UPLC-MS-MS)
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Measurement of an induction time relative to oxidation of a fatty body by Rancimat testing
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Assistance to SMEs
Thanks to its status of Approved Research Centre, CELABOR is the ideal scientific partner for SMEs. In fact, by working with a centre such as CELABOR, SMEs access subsidies for major innovations (technological and other grants). Furthermore, beyond the technical issues CELABOR offers support with the administrative side of applications.
Private Development and Research
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Development of products with nutritional claims (e.g. “no added sugar”, “rich in fibre”, “source of omega 3”, etc.)
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Selection of new raw materials
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Knowledge of legislation
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Production tests at laboratory scale
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Nutritional and sensory analyses
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Improvement in the stability of existing recipes: taste, colour, smell, viscosity, stability of phases, accelerated ageing tests, etc…
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Increase in the shelf life of foods
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Addition of preserving agents: natural, enzyme, humectant, etc…
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Optimisation of packaging conditions in synergy with the packaging department
Latest equipment
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ICP/MS (plasma torch coupled with a mass detector)
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HPLC with UV/visible detection; fluorescence; ELSD (“Evaporative Light Scattering Detector”)
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GC/MS with headspace injection (gas chromatography coupled with a mass detector); GC/FID
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UPLC/MS Triple Quad (“Ultra Performance Liquid Chromatography” coupled with a mass detector)
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Ion chromatography
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