3. Beverages (Alcoholic / Non-Alcoholic) - EFRAC | Drug, Food, Gas, Proficiency Testing Laboratory
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    BEVERAGES (ALCOHOLIC / NON-ALCOHOLIC)

    Beverage (Non-Alcoholic) processing includes several stages from clarification and Prefiltration to Diffusion test and each steps needs to be controlled in the the right manner. Generally, the Alcoholic beverages are manufactured by alcoholic fermentation process. The Indian non-alcoholic beverage market is estimated to be US$ 11,800 approximately with a CAGR of about 12%. This Sector includes packaged drinking water, tea, coffee, buttermilk, yoghurt, fruit juices, extracts and concentrates, health & sport drinks and cola and non-cola drinks.

    EFRAC’s facilities include different branches of research and analysis and analytical services for food and beverages. At EFRAC, the sterilization cycle of each sample is traceable through data recording and chart printing devices are installed on individual sterilizers. Our personnel, process and automation resources enable us to drive testing and analytic solutions for both existing and products under development. The processes used to test soft beverages present unique set of challenges including specific set of skills.

    PARAMETERS

    WET CHEMISTRY:

    • Specific gravity • Carbon dioxide content • Free sulphur dioxide • Taste & aroma • Sediment & suspended matter • Reducing residual sugar • Tannins • Appearance •  Dirt and foreign matter • Caramel

    INSTRUMENT (HPLC):

    • Carotenoids • Sucralose • EDTA • Glucuronolactone • Phosphorous • NOTS • Caffeine Content • Vitamin-A • Added Sugar • Additives • Added Colour • Acesulfame K • Saccharine  • Benzoic acid • Sorbic Acid • Mono Sodium Glutamate

    INSTRUMENT (IC):

    • Phosphoric Acid

    INSTRUMENT (UV):

    • Higher Alcohols • Higher Alcohols

    OTHER PARAMETERS:

    • Cyclamates • Extracts  • Citicoline  • Mineral & Heavy Metals • Juice • Diacetyl Content  • Net weight of Content, , Appearance, Colour • Aroma • Taste • Flavour  • Added Artificial Sweeteners • Gas Volum • Total Dissolved Solids • Limonin • Pulp – Coarse (reconstituted) • Turbidity • Transmittance • Salts of Sodium & Magnesium • Fixed Acidity as Tartaric acid • Volatile acidity • Aldehydes • Methyl Alcohol • Ethyl Alcohol • Ester • Furfural • Residue on Evaporation   • Ash content • Sulphur dioxide • Aspartame  • Pesticide Residue • Patulin, Melamine • Mycotoxins and Microbiological

    METHOD OF ANALYSIS

    • FSSAI LAB MANUAL • IS • ISO • AOAC

    INSTRUMENTS

    • HPLC • GC-FID • GC-MS • LC-MS • UPLC • ICP-MS • ICP-OES • AAS • IC • ELISA