Herb and spice testing involves many tests verifying the quality and components of the products, as well as for identity and any microbial and physical contaminants.
Herb and spice testing is done to identify substances used as well as the quality and safety of the components.
Herbs and Spices Laboratory Testing and Scientific Research:
--->
Herbs and Spices Testing and Research Services
Contract Laboratory can help you with all your Herbs and Spices testing, analysis, scientific research and development, inspection, certification, engineering, failure investigation, and product development needs including:
Organoleptic Testing
Macroscopy Testing
High Performance Thin Layer Chromatography (HPTLC) Testing
Gas Chromatography Testing
Particle Size Testing
Foreign Organic Matter Testing
Foreign Inorganic Matter Testing
Tapped Density Testing
Moisture Content Testing
Steam Volatile Oil Testing
Ash Testing
Acid Insoluble Ash Testing
Heavy Metals Testing
Pesticides Testing
Aerobic Plate Count Testing
Yeast and Mold Testing
Coliform Testing
E Testing
Coli Testing
Salmonella SPP Testing
Herbs and Spices Test Methods and Standards
Contract Laboratory can help with testing, analysis, assays, evaluations, examinations, inspections and certifications to different Herbs and Spices test methods,standards, procedures or specifications.
ASTM E1083-00(2017): - Standard Test Method for Sensory Evaluation of Red Pepper Heat
ISO 3632-2:2010 - Spices -- Saffron (Crocus sativus L.)
ISO 930 - Spices and condiments -- Determination of acid-insoluble ash
ASTM 1885 - Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms.
