Food Nutrition Detection

In addition to providing essential nutrients and micronutrients to the organism, food plays a crucial role in the immune and metabolic regulation of the organism. The nutritional quality of food has always been an important indicator in the evaluation of food, and the nutrition of food is very important, and many food-related nutrients are closely related to our health. However, the way to understand the nutritional quality of food while ensuring the efficiency and integrity of food has been a hot topic of research.

Our Solution

Conventional physical and chemical items and nutrient testing items

ID	Project	Content
1	Physicochemical indicators	Loss on drying, scorch residue, moisture, ash, infrared identification, specific spin, density, net content, acid value, peroxide value, etc.
2	Carbohydrate	Total carbohydrates, monosaccharides, disaccharides, oligosaccharides, polysaccharides
3	Protein	Total protein, essential amino acids (lysine, methionine, leucine, isoleucine, threonine, valine, tryptophan, phenylalanine, non-essential amino acids: glutamic acid, alanine, glycine, aspartic acid, cystine, proline, serine, tyrosine, etc.)
4	Fats	Triglycerides, phospholipids (lecithin, ceruloplasmin, inositol phospholipids), glycolipids (ceruloplasmin, ganglioside), lipoproteins (celiac, very low-density lipoprotein, low-density lipoprotein, high-density lipoprotein), steroids (cholesterol, ergocalciferol, corticosterone, bile acids, androgens, estrogens, progestins)
5	Dietary fiber	Total soluble dietary fiber, total insoluble dietary fiber, cellulose, hemicellulose, pectin, gum, lignin, resistant starch, etc.
6	Vitamins	Fat-soluble vitamin A, vitamin D, vitamin E, vitamin K, water-soluble vitamins, B-vitamins, vitamin C, vitamin PP, etc.
7	Mineral elements	Macronutrients (calcium, phosphorus, potassium, sodium, magnesium, etc.), trace elements (iron, zinc, sodium, chromium, manganese, cobalt, nickel, fluorine, iodine, selenium, vanadium, molybdenum, strontium, tin, etc.)

Food nutrition label testing

• Core nutrients

In the implementation of food nutrition labeling management, nutrients will be divided into mandatory labeling, optional labeling of the two. Because of the importance of nutrients that must be labeled, they are called core nutrients. In general, the core nutrients should be the nutrients that have public health significance to the country.

• Nutrient reference value (NRV)

Dedicated to food labeling, the reference standard for comparing the amount of nutrient content of food is a nutrition reference scale for consumers when choosing food.

Our Platform

Multispectral imaging

Multispectral imaging technology is based on imaging and spectroscopy to achieve the detection of the target, allowing simultaneous labeling of multiple fluorescence. In food nutritional quality testing, it is possible to detect whether the food is safe and also to detect the nutritional composition of the food.

• Detection of nutritional quality of fruits

We establish real-time spectral detection in the detection process, and use a multispectral camera system for imaging with infrared images, thus saving imaging time and improving detection results. Multispectral imaging technology can non-destructively and quickly detect stains, scars, fungus, soil contamination, etc. on the surface of fruits and grade them. With its advantages, multispectral imaging technology can also detect the sugar, fruit acids, and vitamins, fiber, and other substances of high nutritional value contained in fruits thus further improving the quality of fruits entering the market. The method visualizes the fruit, simplifies the testing process, and improves the efficiency of testing.

• Nutritional quality testing of vegetable foods

The multispectral imaging system can be used to quickly and non-destructively detect soluble sugars, acids, vitamins, minerals, and fiber components of vegetables.

• Nutritional quality testing of grain and oil crops

Multispectral imaging technology can detect the quality of grain and oil crops, including the differentiation of sources and identification of varieties.

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For research or industrial use.

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