Sweet & Confectionary and Sweetening agents including Honey

Many Indian desserts are fried foods made with sugar, milk or condensed milk. Ingredients and preferred types of dessert vary by region. In the eastern part of India, for example, most are based on milk products. Many are flavoured with almonds and pistachios, Spiced with Condiments, nutmeg, cloves and black pepper, and decorated with nuts, or with gold or silver leaf.

Chocolates means a homogeneous product obtained by an adequate process of manufacture from a mixture of one or more of the ingredients, namely cocca materials with sugars, cocoa butter, milk solids.

Honey is a sweet, viscous food substance produced by bees and some related insects. Bees produce honey from the sugary secretions of plants (floral nector) or other insects (aphid honeydew) through regurgitation, enzymatic activity, and water evaporation. Because of its unique composition and chemical properties, honey is suitable for long-term storage, and is easily assimilated even after long preservation. Honey, and objects immersed in honey, have been preserved for centuries.

Adulteration of honey is the addition of other sugars, syrups, or compounds into honey to change its flavor or viscosity, make it cheaper to produce, or increase the fructose content to stave off crystallization.

Relevant Products

  • Sugar and Misri
  • Gur or Jaggery
  • Chewing gums and bubble gums
  • Golden syrups
  • Dried glucose syrups
  • Ice Lollies or Edible ices
  • Sugar Boiled Confectionary
  • Milk Toffee
  • Butter Toffee
  • Chocolate
    • Milk Chocolate
    • Milk Covering Chocolate
    • Plain Chocolate
    • Plain Covering Chocolate
    • Blended Chocolate
  • Honey

Specific Analyses

ITC Labs offers a variety of analyses as per FSSAI regulation including Nutritional and contaminants tests in these categories to ensure that food products are free from chemical and microbiological contaminations. Nutritional parameters are carbohydrate, sugars , natural sugar, added sugar, calories, fructooligosaccharides (FOS),Total soluble solids, sodium chloride content, acidity, vitamins, essential amino acids, minerals , sucrose , reducing sugar moisture,ash insoluble in HCL, fiehe's test, Hydroxy methyl furfural (HMF),specific gravity etc,. Toxins and contaminants are adulterations, mycotoxins, patulin, migration testing (e.g. primary and secondary packaging), analysis of pesticide residues, allergen testing (including gluten, peanut, groundnut and lactose ), and complete microbiological analysis such as hygiene-related bacteria and spoilage microorganisms. We test for organisms and indicator germs that include indicator organisms, pathogenic bacteria and their toxins, aerobic and anerobic spores, Flat sour organisms and Thermophilic bacterial contaminations.

We provides information for complete label claim with RDA value label as per USFDA and ICMR guidelines for such types of ready to eat categories

Why ITC Labs?

With a wide variety of testing equipment, as well as experience in method development and working with complex matrices. We have an expert and dedicated work force for laboratory experiments and for the interpretation of analysis of above test with well equipped laboratory facility both at invivo and invitro levels. The most important part of our team is that it works strictly according to the regulatory guidelines.

We offer High Quality Analytical Services viz.,
  • Understand the customer requirements.
  • Identify regulatory requirements.
  • Analyze the products adopting national / internationally approved or validated / client supplied methods.
  • Qualified and calibrated instruments
  • Trained analytical team                                                                                   
  • Maintain traceability of the work done
  • Ensure minimum turn around time

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