Have you heard of Natural Trans Fats in Milk? Before we tell you about this let us first discuss trans fats. Trans fats are partially hydrogenated meaning that they have one or more double bonds in the trans configuration. These trans fats impart solidity to margarine and plasticity to shortenings. Scientific studies have proved the […]
How do trans fats get into your food?
Trans fats are a type of unsaturated fat, which can occur naturally or can be artificially produced. Naturally-occurring trans fats are produced in the gut of some animals such as cows and sheep and generally account for approximately 2-5% of fat content. The foods made from these animals including meat (beef and lamb) and dairy […]
ARBRO Results for PHARMASSURE Pharmaceutical PT Scheme
ARBRO Pharmaceuticals Limited recently participated in PHARMASSURE – Pharmaceutical PT Scheme PH0106 which was organized by LGC Limited which is a UK based international life sciences measurement and testing company. The samples provided by LGC were of three types where the participating testing labs could choose to do basic chemical testing, advanced chemical testing and […]
QMS PT Results for Salmonella in Skimmed Milk Powder
ARBRO Pharmaceuticals Limited recently participated in the Quality in Microbiology Proficiency Test Scheme (QMS – PT) MC6123 which was organized by LGC Limited which is the UK based, international life sciences measurement and testing company. We are happy to report that our QMS – PT results were declared as satisfactory. Out of a number of […]
Quality in Food Chemistry PT Scheme Results for ARBRO
ARBRO Pharmaceuticals Ltd recently participated in the Quality in Food Chemistry PT Scheme (FC4083) organized by LGC Limited which is the UK based, international life sciences measurement and testing company. We are happy to report that our PT results were declared as satisfactory which is how the result is declared if proved correct. A number […]
Why you should go for the stability testing of your product?
Stability of a pharmaceutical product means how long it can maintain its original form without any visible changes under the influence various environmental factors like temperature, humidity, light. The physical, chemical and microbial properties of a pharmaceutical product may change under extreme storage conditions. That’s why; the shelf-life of a product has been studied during the stability […]
Amino acid analysis by post-column derivatization
The analysis of amino acids is performed for the accurate characterization of proteins and peptides. It also helps in the quantification of free amino acids present in the food samples. Analysis of amino acid was done for the first time by Moore and Stein in 1963. This analysis was performed by using ion-exchange chromatography (IEC) […]
Can you claim your product ‘Trans Fat Free’?
Trans fats are basically of two types, firstly those found naturally in dairy and meat products. Secondly, those that are industrially produced when liquid vegetable oils are partially hydrogenated by adding hydrogen atoms which turns them into semi-solid fats like vanaspati. Hydrogenated vegetable oils have a long shelf life so they are extensively used in […]
ARBRO Lab offers Kjeldahl Apparatus
Proteins are an important constituent of foods and a major source of energy. They contain essential amino acids like lysine, methionine, etc. There are many different types of proteins which are distinguished by type, number, and sequence of amino acids that make up the polypeptide backbone. Proteins also have different molecular structures, nutritional attributes, and […]
Accelerated Stability Testing Lab
Stability of a product means how long that product can be kept under normal conditions without degradation. As time passes, visible changes may occur. The changes may be physical, chemical or microbiological. The composition of the product varies over a period of time. Stability of the product is affected by various environmental factors. Stability of […]