Food Preservatives
– Allergen
– Amino Acids
– Antibiotics
– Antioxidants
– Contaminants
– Dioxins & PCBs
– Fatty Acid
– Fiber
– Food Colorants
– Food Preservatives
– GMO & Molecular Biology
– Heavy Metal
– Microbiology
– Mineral & Other Elements
– Mycotoxins
– Organic Acids
– Pesticides Residues
– Proximate Analysis
– Shelf Life Test
– Solvent Residues
– Sugar & Sweeteners
– Vitamins
Preservatives are substances that prolong the shelf life of foods by protecting them against deterioration caused by microorganisms. Preservatives are divided into two main groups, that is preservatives available naturally & artificial preservatives of compounds that are chemically synthesized.
Each preservative has a maximum limit that can be consumed so as not to cause adverse health effects. BPOM Regulation No. 36/2013 includes a maximum limit for the use of preservative food additives.
On the other side, to protect food consumers, the government has also issued a policy in the Peraturan Menteri Kesehatan Nomor: 1168/Menkes/Per/X/1999 for several prohibited food additives, and one of them is non-food preservatives whose use is completely prohibited in food, such as formaldehyde and borax
How SIG can Help
SIG laboratory has experience in the analysis of food preservatives. Testing of food preservatives in the GIS laboratory helps you to determine the amount of preservatives contained in the final product ready for distribution in compliance with the requirements of national and international regulations. We can analyze preservatives in various foodstuff matrices, processed foods, and ready-to-consume food products.
Food Preservative Testing Offered:
- Benzoic acid
- Propionic Acid
- Sorbic Acid
- Potassium Benzoate
- Potassium Sorbate
- Calcium Ascorbate
- Calcium Propionate
- Sodium Benzoate
- Sodium Erythorbate
- Sodium Carbonate
- Sodium Propionate
- Nipagin (Methyl parahydroxy benzoate)
- Nipasol (Paraben profile)
- Nitrate (NO3)
- Nitrite (NO2)
- Sulfate (SO4)
- Sulfite (SO3)
Non-Food preservatives testing we offered
- Borax
- Formaldehyde / Formalin
Methods of Analysis
We offer preservative testing using the liquid chromatography method with UV-Vis and spectrophotometry detection.
Library of Knowledge
Verification Visit by the Indonesian Agency of Fish Quarantine, Quality Control, and Safety of Fishery Products (BKIPM) at SIG
SIG as a laboratory that conducts fishery products testing received a visit from the Indonesian Agency of Fish Quarantine, Quality Control, and Safety of Fishery Products (BKIPM) on May 31st, 2023, at SIG Central Lab located at Jl. Rasamala No. 20 Bogor City.This...
SIG successfully explained the importance of Sulfuryl Fluoride (SF) analysis at the Asia Pacific Food Analysis Forum (APFAN) 2023
On Wednesday 24 May 2023, SIG through its representative, Insan Patria as the supervisor of the research division, had the opportunity to present about the importance of conducting Sulfuryl Fluoride (SF) tests on rice in the Asia Pacific Food Analysis Forum (APFAN)...
Prove it Spicy by Scoville Heat Units Test!
CapsaicinoidsCapsaicinoids are the chemical components in capsicum that give the sensation of a spicy taste. The most common and most abundant capsaicinoid in hot peppers is capsaicin. In the food industry, capsaicin content is often used as added value in products as...
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