Solvent residues are contaminants that are used and removed during the processing of raw materials, foodstuffs or components of these products, but technically inevitably pass into food without being noticed. In the European Union countries, a number of legal regulations are in force for extraction solvents for use in foodstuffs. These principles primarily set the necessary limits for the protection of human health. Directive 2009/32/EC contains principles for harmonization of the laws of European Union countries regarding extraction solvents used in the production of foodstuffs and food ingredients.
Identifying solvent residues in foods is critical for quality control in food production and manufacturing processes. In advanced laboratories, a gas chromatographic and mass spectrometric detection method is generally applied in these studies.
There are several potentially harmful solvents used in the food industry. Their residues may be present in the final product and may harm consumers due to their carcinogenic nature. Solvent residue analyzes are performed to determine whether there is any residue in the final product. The source of solvent residues can be by-products of extraction processes such as vacuum, heat and winterization. These impurities can be toxic, so residual solvent analysis is critical.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Quality tests - solvent residue analysis services are among the numerous tests carried out in this context.
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