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You Searched For: Food Standards

Consistently providing high quality products, producers and distributors require food standards to have complete confidence in a product. Testing with the liquid controls throughout manufacturing, any developing complications or deviation from the acceptable conditions can be immediately addressed. In the competitive industry, reliable research and development for food improvement is vital to remain competitive. Whether used for human or animal consumption, food standards meet consumer demands and enforcement agencies regulations for safe products.

Consistently providing high quality products, producers and distributors require food standards to have complete confidence in a product. Testing with the liquid controls throughout manufacturing, any developing complications or deviation from the acceptable conditions can be immediately addressed. In the competitive industry, reliable research and development for food improvement is vital to remain competitive. Whether used for human or animal consumption, food standards meet consumer demands and enforcement agencies regulations for safe products.


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Image Unavailable-TCF0146-010G

Food Green No. 3

Catalog Number: (TCF0146-010G)
Supplier: TCI America
Description: Color index 42053

SDS


Image Unavailable-TCF0139-025G

Food Red No. 3

Catalog Number: (TCF0139-025G)
Supplier: TCI America
Description: Colour Index 45430

SDS


Image Unavailable-SXS-1885-W2K

Ethanol Analytical Standard for Wine, SPEX CertiPrep

Supplier: SPEX CERTIPREP LLC
Description: Consumer Safety Standards
Analytical Standards for Wine

Wine is a complex combination of water, alcohol and other substances such as organic acids, phenols, sugars, carbon dioxide, and sulfur dioxide. The chemical interactions of these compounds, combined with the aging process, determine the quality of the color, taste and aroma of the wine. However, during this process, the chemical interactions can also play key roles in spoiling the wine. For instance, cork taint transpires when naturally occurring airborne fungi are in the presence of chlorophenol compounds to form 2,4,6-trichloranisole (TCA) in the wine. When this occurs, the wine’s aroma is reduced significantly and is replaced by an undesirable smell and taste.

To help regulate the spoilage of wine, the wine industry tests for several compounds that are known to cause this. For this industry, SPEX CertiPrep offers Certified Reference Materials (CRMs) for wine that are designed for GC, GC/MS, HPLC and LC/MS analysis. These standards are manufactured from the highest purity starting materials and the highest grade of solvents available in order to guarantee superior quality. Each standard is supplied with a detailed comprehensive Certificate of Analysis.

Product Image-RK35047

Reference Standards for Food Analysis, Restek

Supplier: Restek
Description: Neat fatty acid methyl esters are used to prepare specific mixtures.

SDS

Image Unavailable-MSPP-M0842

Dry Milk, Non-Fat, Molecular biology Grade, LabScientific

Supplier: LAB SCIENTIFIC BIOKEMIX, INC. MS
Description: Used as a standard for all blotting.

Product Image-101223-228

Glucose Standard Solution, 1% Aqueous Solution,

Catalog Number: (101223-228)
Supplier: Aqua Solutions
Description: Glucose Standard, 1% Aqueous Solution

SDS Certificates


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Stock for this item is limited, but may be available in a warehouse close to you. Please make sure that you are logged in to the site so that available stock can be displayed. If the call is still displayed and you need assistance, please call us at 1-800-932-5000.
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