JBC Raw material testing

General sensory test Physics Experiment

Material detected by the appearance of color, odor, sieving impurity determination, etc. and acceptance of the human sensory way to identify the initial quality of materials. It is important role for sensory detection in food quality identification.

Index ingredients test Chemistry experiment

We want to ensure the quality and meet the specifications of index components to enhance the uniformity and efficacy of the product. According to the Food and Drug Administration inspection of healthy food ingredients or project-specific health effects testing methods, you can index components inspection inulin, lactic acid bacteria, etc.

Food nutrition ingredient test Chemistry experiment

In accordance with Food safety and health management law, food nutrition labeling on the packaging in detail, and follow the JBC inspection process. We use national Kjeldahl nitrogen determination, Soxhlet and other standardized tests to detect food nutrients, such as total sugar, crude fat, crude protein. (Crude protein extractor, Soxhlet extraction apparatus)

Method of Test for Water-Soluble Vitamins in Food Chemistry experiment

If people lack of vitamins, he will have the specific symptoms of deficiency syndrome. If people excessive intake, it becomes useless Deficiency Syndrome. JBC uses high-performance liquid chromatograph HPLC detection of vitamin B1, B2, ascorbic acid, folic acid, niacin, pantothenic acid, biotin and so on of water-soluble vitamins.

Microorganism test Microbiological testing

JBC microbiology laboratory bio-safety regulations to comply with the implementation of self-management, rigorous microbiological testing performed for the raw materials and production equipment. We use the plate culture method, fermentation, quickly seized patch test including the total number of colonies, coliform bacteria, mold or other probiotics

Food pollution test Chemistry experiment

In addition to the analysis of food nutrients contained in food, it is more important is whether the presence of hazardous substances. Therefore, through microbiological laboratories for detecting microorganisms and high-temperature sterilization, as well as fat rancidity, sugar content, pH and other tests to assess food quality and variation.

Factory pollution test Microbiological testing

JBC food manufacturer has ISO 22000 and HACCP to control food hazards. 7 days a fixed number of bacteria colonies test environment, and the production facilities, in total area of 10 cm2 do sampling microbial contamination testing and strict compliance with the food safety control system. (Bacteria detection method, the total plate count test)

FDA 8 Nutritional Labeling Chemistry experiment

Calories, protein, fat, saturated fatty acids, Tran’s fatty acids, carbohydrates, sodium, total sugar