Food Additives

Food additives are any substance that is not normally consumed as food per se and are not usually used as a distinctive ingredient for food whether or not they have nutritional value.

The Laboratory analyzes a wide range of food additives’groups in many commodities, such as:

• Preservatives:
  • Benzoates and Sorbates.
  • Nitrates and nitrites.
  • Sulfites.
• Sweeteners:
  • Acesulfame K, Aspartame and saccharin.
  • Cyclamate.
  • Sucralose.
• Synthetic food colors:
  • Water soluble colors are allowed within certain limit(Tartrazine, Amaranth, Ponceau 4R,Allura red AC, Carmoisine, Erythrosine, Indigo carmine, Green S, Fast green, Brilliant blue and patent blue)
  • Sudan dyes are forbidden at any level (Sudan I, Sudan II, Sudan III, Sudan IV, Orange G, Orange II, Para red, Sudan black B, Sudan red 7B, Sudan Red B, Sudan Red G, Sudan Yellow, Toluidine Red, Rhodamine).
• Antioxidants (propyl gallate, Octyl gallate, Dodecyl gallate, BHA, BHT and TBHQ)
• Bromate.
• Short acids (Citric acid).