Food Chemical Codex

Food Chemical Codex (FCC Food Grade Testing)

Identification by color reaction, precipitation, TLC fingerprint match, FTIR spectra or UV/VIS spectra
Heavy metals (i.e. Pb), arsenic, mercury not more than mg/kg specification for food grade
Physical property tests such as specific rotation, specific gravity, refractive index, and melting range
Loss on drying, Karl Fischer moisture test, residue on ignition, and total ash
Volatile content, distillation range, solidification point, readily carbonizable substances
Color (APHA), chlorophyll, cold test and cloud point.
Fats and oil testing: saponification value, acid value, iodine value, peroxide value, ester value, or fats and oil products
Fatty acid composition for fats and oil
Solubility in oil, alcohol, and water, etc.
GC, HPLC assay and impurities study
Essential oil and flavor test for aldehydes, esters, phenol free, UV absorbance, and volatile content
Carbohydrate and starch group test for inverted sugars, reducing sugars, acetal groups
Sugar and sugar alcohol carbohydrate profiles by HPLC
Chewing gum base test for quinine, residual styrene, etc.
Color FDC test for leuco base, total color, TLC profiles, and HPLC impurities