Nutritional Components on Soy Sauce Quality Control

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Product Specification

QC/RM information
Product Code Material Matrix Approx. Size
FCNC1-CON15QC

T20214QC

Soy Sauce

150g

Analytes

pH, Total Acidity, Chloride, Sorbic Acid

Validity Date

31/12/2024

Test Description

As nutritional legislation increases, the proficiency of laboratories to provide accurate results to food manufacturers for labelling is a key quality criterion, to help consumers make informed choices about the food they eat. Fapas offers the widest range of analyte/matrix proficiency test combinations for the food sector.

This quality control material is based on processed oats typically used to make porridge (usually eaten as a hot breakfast meal) that might be bought in a supermarket, and covers the routine nutritional components listed above.

Many consumers are health focussed, and accurate analysis is required so that labelling reflects the true levels of key ingredients such as sugars and fats so they are able to make an informed choice about the foods they purchase. Fapas proficiency tests can help you maintain these effective testing practices.

Quality control materials from Fapas can be used as part of staff training and instrumentation verification activities, from which to mitigate any risk of bias within your test results. This can give credible, repeatable results to offer to your customers.

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