Product composition, authenticity and quality

ILVO can determine the amount of moisture (dry matter), fat, protein and other composition components such as sugars, fatty acids, minerals, .... in food products. ILVO also has the experience to optimise recipes.

ILVO also carries out authenticity analyses. The quality determination of food products includes several components: heating parameters (HMF, furosine, ...), enzyme activity (lipolysis, proteolysis, ...) and physical properties. The latter can be measured using different parameters, such as °Brix (refractometer), particle size distribution (laser diffraction), density (DX/densimeter), rheology (rheometer), physical stability (turbiscan), hardness/texture/TPA (texture meter) and colour (reflection/transmission).

ILVO also determines intrinsic honey quality parameters, namely moisture content, HMF, diastase number, invertase, electrical conductivity, specific rotation, and sugar spectrum. ILVO also provides advice on labeling and authenticity (botanical and geographical origin via pollen analysis, addition of exogenous sugars, etc.).

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Barbara Duquenne

Onderzoeker ILVO