Premium Bakery Manufacturer (United States)
March 2025
Biscuit Testing
InquiryThrough our global network of testing experts and analytical equipment including chromatography (HPLC, GC, GC/MS) and atomic absorption spectroscopy (AAS, GFA, FIAS), Our goal is to provide test services as efficiently as possible to maximize our customers' profits. For more information about our services, contact one of our experts today.
Note: this service is for Research Use Only and Not intended for clinical use.
Biscuits are a kind of common snacks. As a kind of snack food or diet, it is convenient to eat and carry. It has become an indispensable snack in our daily life. However, with the increasing variety of biscuits, consumers are becoming more and more confused with the nutrients offered by biscuits. Coupled with the enhancement of people's health awareness, another concern arises as to whether biscuits with personal preferences can bring any adverse physical effects to health. So, what kind of biscuits should different people choose? Health and safety come first.
Safeguarding health and safety is an inevitable measure for biscuit companies to improve competitiveness. Different countermeasures should be taken to address different quality issues. Alfa Chemistry can provide accurate analysis to make you know your biscuits better and improve their quality. In addition, we also provide biscuits security testing services for individuals who take care of health and life quality.
Common quality problems of biscuits:
- Fat rancid
- Foreign matter mixed in
- Excessive sulphur dioxide
- Indiscriminate use of additives
- Excessive microorganisms
- Improper use of packaging labels
Biscuits analysis at Alfa Chemistry include:
➢ Energy
➢ Protein
➢ Fat
➢ Carbohydrates
➢ Sodium
➢ etc.
➢ Total number of colonies
➢ Coliform bacteria
➢ Mold
➢ Salmonella
➢ Shigella
➢ Staphylococcus aureus, etc.
➢ Acid value
➢ Peroxide value
➢ Total arsenic
➢ etc.
➢ Amaranth
➢ Carmine
➢ Sodium saccharin
➢ Cyclamate
➢ Acesulfame
➢ Benzoicacid
➢ Sorbic acid
➢ etc.
Techniques for biscuit testing
Moisture Meter
Moisture meter is used to measure the moisture content in biscuits. Moisture content affects the texture, shelf life and taste of biscuits.
Hardness Meter
Hardness meter is used to measure the hardness or crispness of biscuits to evaluate their taste and chewiness.
Colorimeter
Colorimeter is used to detect the color of biscuits to ensure color consistency and compliance with product standards.
Gas Chromatograph
Gas chromatograph is used to analyze volatile compounds in biscuits and detects odor components and aroma.
Texture Analyzer
Texture analyzer is used to measure the structural characteristics of biscuits, such as crispness, elasticity and chewiness.
Microscope
Microscope is used to observe the microstructure of biscuits, such as porosity and tissue structure.
pH Meter
pH meter is used to determine the acidity and alkalinity in biscuits to ensure that it is within the specified range.
Fat Analyzer
Fat analyzer is used to determine the fat content in biscuits, which affects the taste and nutritional content of biscuits.
Industry articlesFAQsCustomer Reviews
Determination of Acrylamide in Bread and Biscuit Samples using HPLC
Faraji, M., Hamdamali, M., Aryanasab, F., & Shabanian, M. (2018). Journal of Chromatography A, 1558, 14-20.
A method was developed for the determination of polyacrylamide (AA) in bread and biscuit samples, utilizing ultrasonic-assisted extraction, 2-phthalothiol derivatization, and dispersive liquid-liquid microextraction. This method serves as a simple and sensitive sample preparation technique for high-performance liquid chromatography (HPLC) analysis of AA. Under optimal conditions for derivatization and microextraction, the method produced a linear calibration curve spanning 10 to 1000 µg L−1, with a determination coefficient (R2) of 0.9987. The limits of detection (LOD) and quantitation (LOQ) are 3.0 and 9.0 µg L−1, respectively. The within-day (n=6) and between-day (n=3) precision of AA extraction and determination, based on relative standard deviation percentage (RSD%), is less than 9.0% at AA levels of 50 and 500 µg L−1. Finally, the method was evaluated for the determination of AA in selected bread and biscuit samples, yielding satisfactory results (relative recovery greater than 90%).
Simultaneous Detection of 4(5)-Methylimidazole and Acrylamide in Biscuit Products
Wu, C., Wang, L., Guo, X., Li, H., & Yu, S. (2019). Food Control, 105, 64-70.
A method based on ultra-high-performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) was developed and validated for the simultaneous analysis of 4(5)-methylimidazole (4-MI) and acrylamide (AA) in biscuit products. Samples were extracted with methanol and then purified using primary secondary amine (PSA) dispersive solid-phase extraction. The analytes were separated by reversed-phase liquid chromatography, detected by tandem mass spectrometry in multiple reaction monitoring (MRM) mode, and quantified using deuterium-labeled internal standards d6-4-MI and d3-AA. The method was validated for linearity, limit of quantification, precision, accuracy, and measurement uncertainty. All calibration curves showed good linearity (R2 > 0.999). The average recoveries of the analytes ranged from 93% to 108%, with a coefficient of variation of less than 9.2%. The limits of quantification for 4-MI and AA were 5 ng/g and 10 ng/g, respectively. The expanded measurement uncertainties for these compounds were less than 19%. Finally, the method was applied to the analysis of 17 commercially available biscuit samples, revealing the widespread presence of 4-MI and AA in biscuit products.
Why is biscuit testing important for food manufacturers?
Biscuit testing helps manufacturers evaluate product quality, consistency, safety, and compliance before products reach the market. It provides objective analytical data to support quality control, product improvement, shelf-life evaluation, and regulatory requirements.
Regular testing can help identify potential quality issues, optimize production processes, and ensure that biscuits maintain consistent characteristics across different production batches.
How can Alfa Chemistry support biscuit product development and quality control?
Alfa Chemistry works with food manufacturers, ingredient suppliers, and research teams to provide analytical support throughout the product lifecycle.
The laboratory can assist with:
Testing solutions can be customized according to the specific objectives of each project.
Can Alfa Chemistry help determine the shelf life of biscuits?
Yes. Alfa Chemistry can support biscuit shelf-life studies by providing analytical evaluation throughout storage periods.
Shelf-life assessment helps manufacturers understand how products change over time under different storage conditions and identify factors that may affect quality, stability, and consumer acceptance.
The generated data can support decisions related to packaging selection, storage recommendations, and product improvement.
Are Alfa Chemistry's biscuit testing services suitable for export products?
Yes. Alfa Chemistry supports food companies that manufacture or distribute products for domestic and international markets.
The laboratory can help customers obtain reliable analytical data needed for quality verification, supplier evaluation, and market-specific compliance assessments. Testing plans can be adapted based on destination market requirements and customer documentation needs.
How long does biscuit testing usually take?
The turnaround time depends on the testing scope, analytical requirements, and project complexity. Routine analyses may be completed within a relatively short timeframe, while more comprehensive evaluations may require additional processing time.
Before starting a project, Alfa Chemistry provides customers with a clear testing plan, estimated timeline, and reporting expectations to help with project scheduling.
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"Alfa Chemistry helped us evaluate the quality consistency of our biscuit products during a production improvement project. The testing results were clear and supported our internal quality decisions. Their team was professional and responsive throughout the entire process."
Service Used: Biscuit Quality Evaluation & Food Analysis
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"We worked with Alfa Chemistry during the development of a new biscuit formulation. The laboratory provided reliable analytical support and helped us better understand product characteristics during the development stage. The communication was efficient and the final report was easy to interpret."
Service Used: Biscuit Product Development Testing
Food Product Development Company (United Kingdom)
December 2024
⭐⭐⭐⭐⭐
"Alfa Chemistry provided testing support for our routine quality control program. Their professional approach and consistent reporting quality helped us improve our batch evaluation process. We appreciated their flexibility in accommodating our project requirements."
Service Used: Biscuit Quality Control Testing
Snack Food Manufacturer (Canada)
August 2024
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