Food Ingredients

The identification of food ingredients can be helpful in the confirmation of raw materials, addressing quality control issues related to batches of ingredients, and also in foreign matter investigations.  Microtrace not only teaches short courses on this topic, but we also specialize in characterizing  and identifying these ingredients drawing from our experience and range of analytical tools.



Food ingredients including the following can be identified through the use of microchemical tests and microcroscopy:

  • Flour
  • Starch
  • Gluten
  • Proteins
  • Fats
  • Herbal ingredients
  • Natural colorants and food dyes
  • Animal tissue
  • Sauces
  • Spices


Adulterants and Contaminants

In addition to the intended ingredients, it is not uncommon to have unintended parts of animals (e.g., bone and blood vessels) and plants (e.g., roots and stems) make it through processing.  Objective scientific analyses can identify these materials and facilitate the resolution of the underlying causes.


Foreign Matter

Finally, materials which are not intended to be incorporated into a product can be introduced at various points along the process.  The variety of these foreign substances and the ways in which Microtrace analyzes them are discussed in the page on food contaminants.

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