Organic acids

Organic acids influence taste and shelf life of food and feed products. The organic acids are added or are created during a fermentation process within the product. Sometimes these organic acids created from fermentation are wanted but it can also occur that these are unwanted. Often they are called volatile fatty acids.

Analysis

Important organic acids are: acetic acid, propionic acid, butyric acid, formic acid, lactic acid, valeric acid. NutriControl has the knowledge and equipment to analyze your organic acids like ISO-standards, ISO-butyric acid and ISO-valeric acid. If you want more information about organic acids feel free to contact us!

Frequent analysis organic acids

pH

acidity from 0 to 14.

Heavy metals

Lead, Mercury, Cadium, Arsenic and more.

Minerals and trace minerals

sodium, potassium, magnesium, calcium, phosphorus and chloride.

Polychlorinated biphenyl (PCBs)

PCB-28, PCB-52, PCB-101, PCB-138, PCB-153, PCB-180 and total PCB.

Dioxin

Chemical wastes that mainly arise during incineration processes.