Pickles testing
Pickles testing
Indian pickles or “achaar” are world famous! Indians follow an age-old tradition of preserving fruits and vegetables in oils, spices, sugar, and vinegar to be enjoyed throughout the year. With the Indian pickle gaining huge acceptability across the world, especially among Indians living abroad, testing of achaar has become inevitable.
The chief ingredients of traditional pickles in India are fresh fruits and vegetables. They are sliced into pieces, sun dried, and cured with salt. Commercially, two types of pickles are available: fermented and unfermented. Usually, achaar of raw mango, lime, lemon is unfermented. The fermented pickles are usually of four kinds viz; sweet pickles, vinegar pickle, oil pickle, and brine pickle.
The Food Safety and Standards Regulations, 2011, defines pickles as a preparation made from fruits or vegetables or any edible part of the plant and mushrooms that are free from fungal infection and insect damage. The parts are preserved singly or in combination in salt, sugar, acid, or a blend of all three. The pickles should be free from alum, copper, mineral acid, artificial colours, and any sign of fermentation.
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Testing of pickles in Delhi
With the Indian pickle becoming a globally accepted food, the technicalities of food quality are getting stringent by the day. Manufacturers of pickles must pay attention to even the minutest of details before packaging and transporting their pickles within the country and outside.
We, at Glarc, perform a comprehensive testing of pickles in Delhi at our certified lab. Our analytical tests are designed to look out for microbiological contamination, pesticides residue contamination, presence of heavy metals, acidity of the pickle, its shelf life, and so on.
Microbes like Micrococcaceae, yeasts, Bacilli, lactic acid bacteria, and filamentous fungi play a role in pickling, while affecting safety and quality of the pickle. It is important to screen the microbial communities to ensure the picked items are safe and of high quality. The material used in packaging or bottling of the pickle is important too, as it should not react with any ingredient in the pickle.
We are specialists in analytical testing and use the most modern equipment and techniques to provide 100% accuracy in our test results.
In addition, the titration method used in testing of pickles determines the acidity of the pickle. This, in turn, renders the pH value of the pickle.
At Glarc, we are particular about precision and accuracy in delivering the test results. We are labeled as one of the best national analytical testing services in fields like food and beverages, including pickles, water, environment, chemicals, and others.