Excellence Laboratory
Excellence Laboratory
FOOD TESTING
FOOD AND AGRICULTURAL PRODUCTS
Herbs, Spices & Condiments Analysis as per FSSAI - (56 Parameters)
  • Alcohol Soluble Extract
  • Ash Insoluble in Dil HCl
  • Calcium (as CaO)
  • Cholesterol
  • Cold Water Soluble Extract
  • Crude Fibre
  • Curcumin Content
  • Energy
  • Extraneous Matter
  • Lead Chromate
  • Magnesium (as Mg)
  • Moisture @ 105°C
  • Non Volatile Ether Extract
  • Potassium (as K)
  • Protein
  • Sodium (as Na)
  • Sugar (as Sucrose)
  • Total Ash @ 550°C±2°C
  • Total Carbohydrate
  • Total Fat
  • Total Nitrogen
  • Total Phosphorous (as P)
  • Vitamin E
  • Insect Damaged Matter *
  • Volatile Oil Content #
  • Empty and Malformed Capsules by Count *
  • Immature and Shrivelled Capsules
  • Light Seed *
  • Unripe and marked Fruits *
  • Broken Fruits *
  • Tendrils, Mother Cloves *
  • Kokar Cloves *
  • Headless Cloves *
  • Split Fruits *
  • Other Edible Seeds *
  • Calcium Oxide (as CaO) *
  • Water Soluble Ash *
  • Nutmeg in Mace *
  • Argemone Seeds *
  • Argemone Oil *
  • Water Insoluble Ash *
  • Pinheads or Broken Heads *
  • Bulk Density *
  • Piperine Content #
  • Floral Waste *
  • Solubility in Cold Water *
  • Coloring Strength expressed as direct reading of absorbance of 440 nm *
  • Edible Common Salt (as NaCl)*
  • Acidity Ash anhydrous Tartaric Acid *
  • Peroxidase Test *
  • Colophony Resin *
  • Galbanum Resin *
  • Ammoniaccum Resin *
  • Any Other Foreign Resin *
  • Coal Tar Dyes *
  • Vitamin C *
Excellence Laboratory
Our Clients