Survey on the range of services

  • The accreditated test laboratory of IGV Ltd. offers a broad range of chemical, physical, and microbiological tests.

  • The tests are tailored to the demands of the customers of agricultural production, food processing, and cosmetic industry, of manufacturers of officinal and spice plants, and similar branches.

  • Plant raw materials and corresponding processing products are checked as to keeping the raw material and product specification, the legal regulations for the maximum contents of residues and contaminants, parameters for the evaluation of processing properties, the nutritive value, and special components.

  • It is our aim to offer to you a complex service right around the analysis of your products. This also includes consultancy on the order, evaluation of the results, issue of expertises.

  • For 40 years, IGV Ltd. is the partner of food industry for practical research and development. Thanks to the interdisciplinary connection with the technical and analytical laboratories of the technological divisions of the institute it is possible to extend our offer by special analyses, the development of methods, and the solution of technological items of the development of products, recipes, and processes.

  • Continuously tested product quality and production hygiene are confirmed with the test seal of IGV Ltd.

Range of analyses

  • General tests

  • Nutritive value

  • Food components

  • Residues, undesired agents (mycotoxins, heavy metals, plant protectants, acrylamide)

  • Special cereal analytics

  • Microbiology

  • Suitability tests

 

Range of analytical tests

1      Physico-chemical analyses

1.1.   General analyses

Parameters

Method

Sample preparation

Milling

Weight/Filling quantity

Weighing

PH-value

potentiometric

Refractive index

refraktometric

Chromaticity value

colorimetric (L*-, a*-, b*-value)

aW-value

 

Water

Drying (absolute determination)
Drying (drying cabinet)
Drying (after tituration with sea sand)
Drying (predrying + final drying)
Distillation
Karl-Fischer-Titration

Total mineral content (crude ash) 

Ignition residue

Sand

Insoluble in hydrochloric acid

Alkality ash

 

Sodium chloride 

potentiometric titration

Total acid

potentiometric titration

Conductivity

VDLUFA A 13.4.1.

Density

Pycnometric

Determination of melting point

thermal analysis by DSC,  thermal gravimetry

 

1.2.  Analysis of nutritive value
simple:
Determination of water, minerals, protein, fats, total dietary fibre;

Calculation of carbohydrates, calory content

extended:
Determination of water, total minerals, protein, fat, saturated fatty acids, total dietary fibre, sodium, sugar (saccharose/glucose/ maltose or saccharose/glucose/fructose, enzymatical) 

Calculation of carbohydrates, calory value

 

1.3. Determination and characterization of individual food components
Fat

Parameter

Method

Total fat content
   in food
   in algae
   in oilseed


Weibull/Stoldt
Weibull/Stoldt
Petrolether-extraction without disintegration in Soxhlet

Fat prepatation for FS spectrum
   in food
   in algae
   in oilseed


Weibull/Stoldt
Weibull/Stoldt
Petrolether-extrcktion without disintegration in Soxhlet

Fatty acud spectrum (content of saturated/unsaturated fatty acids)

Cold saponification, GC of methylester
esterification with methanol for algae

Fat preparation of fat number

Cold extraction with diethylether

Free fatty acids

Titration

Acid numberl

Titration

Saponification number

Titration

Iodine number

Titration

Peroxid number

Titration

Anisidin number

Photometric

Butyric acid acontent

GC

Cholesterol

GC

Fat preparation for AO-Index

Ethanol-extraction in Soxhlet

AO-Index of an antioxidative substance

Ranzimattest (lipophilic)
Photochemicaal (lipophilic, hydrophilic)

Oxidation stability of an oil

Ranzimattest, induction time

trans-fatty acids in oil

 

trans-fatty acids in food

 

Further fat numbers and parameters for the characterization of fats on request.

Carbo hydrates

Parameter

Methode

Soluble dry matter (extract content)

Refraktometric as saccharose

Total sugar

Titration according to Luff/Schoorl
   before and after inversion
   total sugar after inversion

Glucose

Glucose + fructose or saccharose
Glucose + fructose + saccharose
Glucose + maltose + saccharose
Lactose + galactose

Enzymatical (TK Fa. Boehringer)

Sugar
Glucose + fructose + saccharose + sorbite

HPLC, div. NR

Molar weight distribution
soluble carbohydrates

HPLC/RI

Inulin incl. preexist sugar

enzymaticalbefore and after hydrolysis

Starch
  Cereals
  Food (starch>10%)

polarimetric
ICC 123
§ 64 L 17.00-5

Starch

enzymatic (alcaline decomposition) TK Boehringer

Resistent starch

enzymatic (TK Megazyme)

Damaged starch

enzymatic (ICC 164)

Dietary fibre, total
soluble and insoluble dietary fibre

AOAC 985.29, AOAC 2001.03, ICC 156
AOAC 993.19, AOAC 991.42

ß-glucanes

ICC 166

Crude fibre

Scharrer /Weender

Pentosanes, total
soluble and insoluble

photometric after convrsion with orcinol

Ethylalcohol

enzymatic

NDF/ADF

VDLUFA

Proteins and amino  acids

Parameter

Method

Crude protein

Kjehldahl

Total nitrogen

Dumas

Protein solubilility (PDI)

VD LUFA III 20.2

Soluble protein

Bradford

Hydroxyproline

photometric

Amino acids:
complete spectrum after hydrolysis

HPLC after oxidation, acid and alkalie hydrolysis, derivatisation

Individual amino acids:

  • ASP, GLU, SER, HIS, GLY, THR, ARG, ALA, TYR, VAL, PHE, ILE, LEU, LYS

acid hdrolysis, OPA-derivatisation, HPLC

  • PRO, HYPRO

acid hydrolysis, NBDCl-derivation

  • CYS, MET

oxidat./acid hydrol., OPA-deriv., HPLC

  • TRP

alkaline hydrolysis, HPLC

 

Free amino acids:

  • ASP, GLU, ASN, SER, GLN, HIS, GLY,  THR,  ARG, TAU, ALA, GABA, TYR,  ABA, TRP, MET, VAL, PHE, ILE, LEU, ORN, LYS; PRO, HYPRO

 

extraction, derivation with OPA / NBDCl, HPLC

nonproteinogenic N

§35 L 07.00/41

BEFFE

water content
fat
total protein
hydroxyroline

Minerals

see point 1.6 

Vitamins

Parameter

Method

Vitamin A

Retinol: HPLC
Retinol equivalent: calculation from ß-carotene

Total carotenoides

HPLC

ß-carotene (a-, b-, g-carotene, calc.

as b-carotene)

photometric after SC

ß-carotene

HPLC °

a-carotene

HPLC °

Vitamin B1 (Thiamin HCl)

HPLC

Vitamin B2 (Riboflavin)

HPLC

Vitamin C (Ascorbinic acid)

Titration with DCPIP or  HPLC °

Vitamin E (a-Tocopherol)

HPLC

Vitamin E (a-, g-, d- Tocopherol)

HPLC

Vitamin E (a-, ß-, g-, d- Tocopherol)

HPLC

Vitamin B6

microbiological °

Vitamin B12

mikrobiological

Biotin

microbiological °

Folic acid

microbiological °

Niacin + Niacinamide

microbiological °

Pantothenic acid

microbiological °

Vitamin K1

HPLC °

Vitamin D2, D3

HPLC °

° by subcontractors

 

1.4.  Enzyme activities

Parameter

Method

µ-amylase

ICC 108
Phadebas test
TK Megazyme (Ceralpha method)

b-amylase

TK Megazyme

Xylanase

TK Megazyme

Lipase

photometric, copper-soap method

Lipoxygenase

photometric

Peroxidase

photometric
official customs method

Protease

with L-BAPA as substrate (cereal inherent p.); or with resorufin marker casein (univers. protease substrate)

Chlorophyllase
Pheophorbid content

by pheophorbid decomposition

 

1.5. Additives
Preservative agents

Parameter

Method

Benzoic acid, sorbic acid, b PHB-methyl-,
-ethyl-, -propylester

HPLC

Sulfurous acid

distillation, iodometric titration
enzymatic (TK Boehringer)

Nitrate

Xylenol method
Ion chromatography, in aqueous systems

Nitrite

qualitative test witht Grieß’ reagent
photometric
Ion chromatography, in aqueous systems

Ethyl alcohol (s. also 1.3.)

enzymatic

Propionic acid

Distillation, HPLC

Sweeteners and sugar substitutes

Parameter

Method

Cyclamate

HPLC after derivation

Saccharin

HPLC

Sorbitol

enzymatic (TK Boehringer)

Xylitol

enzymatic (TK Boehringer)

Acids

Parameter

Method

Formic acid

enzymatic (TK Boehringer)

Malic acid

enzymatic (TK Boehringer)

Citric acid

enzymatic (TK Boehringer)

Acetic acid

enzymatic (TK Boehringer)

Lactic acid D/L

enzymatic (TK Boehringer)

Lactic acid/acetic acid

enzymatic (TK Boehringer)

Determination of further acids on request

1.6.  Heavy metals and trace elements

Parameter

Method

Pressurized sample decomposition

with concentrated nitric acid for subsequent determination of heavy metals and trace elements

Pb, Cd

Graphite furnace AAS

Na, K, Ca, Mg, Fe, Cu, Zn

Flame AorAES

Hg

Hydride/cold vapour AAS after amalgamation technique

As, Se

AAS °

P

Photometric from pressurized sample decomposition

Phosphate incl. ash (meat)

Photometric from ash (or pressur.decompos.)

Iodone

°

Cyanide

°

Anions in aqueous system

Ion chromatgraphie

° by subcontractors

1.7.  Residues and contaminants
Plant prtectants

Parameter

Method

Organohalogenic, organophosphoric, organonitrogenous compounds*)

in Anlehnung an Methode S 19 der DFG

massspectrometr. confirmation

GC/MS

*) Extent of the analyses corresponding to attached list of active agents.

Environmental contaminants

Parameter

Methods

Polychlorated biphenyls

6 compounds accord. to Ballschmiter

PAK

GC/MS °

Dioxin °

 

Additional active agents or groups of active agents

Parameter

Method

Pyrethrins incl. PBO

According to method S 22 of DFG

Dithiocarbamates°

HPLC

Chlormequat (CCC) + Mepiquat°

LC-MS-MS

Ethylene oxide°

LC-MS-MS

Methyl bromide°

§ 35 L 00.00-36

Mycotoxins

Parameter

Method

Aflatoxins B1, G1, B2, G2

HPLC

Ochratoxin A

HPLC

Zearalenone

HPLC

Fumonisin B1, B2, B3

HPLC

Deoxynivalenol (DON)

HPLC

Nivalenol

HPLC

Citrinin

HPLC

Patulin°

HPLC

° by subcontractors

Undesired agents

Parameter

Method

Acrylamide

LC-MS-MS

1.8. Analysis of medicinal and spice plants

Parameter

Method

Water

Distillation

Essential oil

Distillation

Gas chromatography of the essential oil

fingerprint
mass spectrometric analysis of the main components

1.9. Special components

Parameter

Methode

Hypericin DAC oder Ph. Eur.
Bornylacetat GC/FID
Theobromin HPLC
Coffein HPLC
Capsaicin HPLC
Capsanthin photometrisch
Thymochinon HPLC
Ges. Chlorophyll photometrisch
Gesamtcarotinoid (photometrisch Carotine, Xanthophylle)
Phycocyanin photometrisch
Phycoerythtrin photometrisch
Gesamtpolyphenole photometrisch
Cholin° Mikrobiologisch
Inosit° Mikrobiologisch
Lignane in Leinsaat (Secoisola-riciresinol, Matairesinol) GC
Gesamtflavonoide photometrisch
Phäophorbide  
Cholin° Mikrobiologisch
Inosit° Mikrobiologisch
Mycrocystine (MC-LR, -RR, -YR, -LA, -LW, -LF, Modularin, Anatoxin A)° HPLC

° by subcontractor

Determination of individual substances by HPLC, GC, spektroskopy on request (piperin, thymol, fenchon, estragol, flavonoides, ...)

1.10. Aanalysis of cereals and milling products
Analysis of cereals and flour

Parameter

Method

Sample cleaning

 

Sample preparation

Grinding, breaking

Moisture

Drying (absolute determination)
EWG-VO 1908/84 Anh. II

Weight per hectolitre

 

1000 kernels weight

 

Germination capacity

Germination bed

Grain hardness, protein

NIR

Impurities (grain, black dockage) sprouting, broken kernels, content o barley, ...)

EEC-reg. 1908/84 ann. I or ICC

Glassiness

ICC 129

Hulling test, hulling yield

Under runner huller,< 1 kg (buckwheat, rice)
compressed-air huller,   ca. 100 g (oats)
centrifugal huller,           > 1 kg (dinkel)

Milling test

Bühler automatic mill, Quadrumat senior 3...5 kg
Quadrumat junior   300...500 g
whole grain milling

Grittiness of flour

Air-current sieve

Sieving analysis

up to 5 sieves

Sensory properties of cereals/flour

 

WAI/WSI

according to Anderson

Water absorption

ICC 115

aW-value

 

Stickiness test

 

Minerals

ICC 104

Protein

ICC 105

Sedimentation value

Mehl: ICC 116;     Getreide: ICC 118, 116

Crude gluten/index

ICC 155

Gluten content

ICC 137

Gluten quality

subjektive

Dry gluten

 

Swelling number

according to Berliner

Fat

Weibull/Stoldt

Starch

ICC 123

Starch damage

ICC 164

Falling number

ICC 107

Maltose

according to Berliner

acidity

according to Schulerud

Dough disk test

 

Dough rheological tests

Parameter

Method

Amylogramme

ICC 126

Swelling curve

according to Drews

Viskogramme

ICC 169

Farinogramme

ICC 115

Extensogramme

ICC 114

Eurotest

EEC regulation

Baking tests

Parameter

Method

Wheat baking tests

Practice-related baking test
Baking tin test
Rapid-Mix-Test
whole grain baking tests

Rye baking tests

Sour dough baking tests
Berlin short sour method

Further tests

Parameter

Method

Determination of the raising power of baking powder

(ml CO2/10 g BP) mod. Tillmann, Rauscher

Solubility of egg powder

Haenni – Wert, refraktometric

Ratio of lactic and acetic acid in sour dough

enzymatic (TK Boehringer)

Sensorics of baked goods and food

(CMA/DLG)

1.11. Analysis of oilseed

Parameter

Method

Moisture/dry matter

Drying (absolute determination)

impurities

EEC-reg. 1470/68 ann. IV

Sensory evaluation

 

Oil content

Extraction without disintegration

Content of free fatty acids

Titration incl. Oil preparation

Fatty acid spectrum/content of individual fatty acids (erucic acid, oleic acid,...)

Cold saponification, GC of methylester incl. Oil preparation

 

2.    Rheological measureements/material testing

  • Viskosity measurements in the rotary viscosimeter:
    • Cone-plate measuring system
    • Plate-plate measuring system
    • Cylinder measuring system (special measurements, e.g. thitrropy, time and temperature dependences, oscillation on request)
  • Measurements with the penetrometer
  • Brookfield viscosity                                             
  • Compressive, flexural, and tensile strength                                   

 Sample preparation will be invoiced separately according to expenditure.

3.    Particle size analytics

  • Laser paarticle size measurement:
    • Dry measurement
    • Wet measurement                                         
Sample preparation will be invoiced separately according to expenditure.

4.    Sensory evaluation

  • Simple test (appearance, smell, taste)  
  • Evaluation according to given features (DLG, CMA)  
  • Further sensory analyses (difference test,threshold measurement...) on request
  • microscopic examination (foreign particles, pest infestation...)   

5.    Microbiological analyses
5.1.  Determination of individual germs
  • Total germ count
  • Yeasts/moulds
  • Coliforme germs
  • E. coli
  • Staph. aureus
  • B. cereus
  • Sulfitred. Clostridiae
  • Salmonellas
  • Lactobacillae
  • Listeriae
  • Aerobic sporogens
  • Enterobacter
  • Enterococcae
  • Enterobacteriaceae
  • Pseudomonas
  • Osmotolerant yeasts/moulds
  • Fusariae

5.2.  Hygiene control tests

  • Contact and swab test

  • Bacterial count of the air

  • Analysis of drinking water, complete

 

5.3.  Analysis of the preservatives’ load

6.    Consultance, training, expertises

  • Food law

  • Quality management

  • Hygiene management

  • Preparation for International Food Standard

 

6.1.  Evaluation of product quality and aaward of the test seal