Sinhala (Sri Lanka)Tamil-Sri Lanka

Food Testing


Food Testing Laboratory is fully equipped with modern analytical equipments and competent staff with post graduate qualifications

Food Laboratory undertakes testing of

  • Food additives and colours
  • Sugars, carbohydrates and preserves
  • Fruit and fruit products
  • Cereals and flour
  • Starch products
  • Beverages, alcoholic and non-alcoholic
  • Spices and condiments
  • Fermented products
  • Dairy products
  • Pasta products
  • Edible oils and fats
  • Meat and meat products, etc.

Above products are tested according to national, international, company standards and / or clients own specifications. More details on product categories and Tests.
Items tested

Product Tests / Standards
Artificial vinegar SLS 625 : 1983
Colouring matter
Acidity
Formic acid
Iron content
Chilli sauce SLS 581 : 1982
Colouring matter
Total solids
Total soluble solids
Acidity
Total sugars
Benzoic acid
Coconut oil SLS 32 : 1979
Colour
Refractive index
Relative density
Matter volatile and insoluble impurities
Free fatty acids
Iodine value
Saponification value
Unsaponifiable matter
Mineral acidity
Frozen poultry SLS 1161 : 1997
Total volatile nitrogen
SLS 1161 : 1997
Fluid content
Hard boiled sweets SLS 585 Part 3
Colouring matter
Moisture
Sulphated ash
Reducing sugars
Sulphur dioxide
Gelatine based products SLS 585 Part4
Colouring matter
Sulfated ash
Acid insoluble ash
Reducing sugars
Total sugars
Gelatine content
Sulfur dioxide
Margarine SLS 277 : 1987
Acidity
Fat
Moisture
Margarine SLS 277 : 1987
Acidity
Fat
Moisture
Salt
Carbonated beverages SLS 183 : 1997
Appearance
Flavour and odour
Carbonation value
Sugar content
Sulfur dioxide
Benzoic acid
Jam/Jellies SLS 265 : 1985
Appearance
Flavour
Colouring matter
Sugar content
Jam/Jellies SLS 265 : 1985
Appearance
Flavour
Colouring matter
Sugar content
Fill of the container
Sulfur dioxide content
Jelly crystals SLS 885 : 1990
Appearance
Flavour and odour
Gel strength
Colouring matter
Moisture
Gelatine content
Total sugars
Total ash
Acidity
Ready To-Serve Fruit Drinks SLS 729 : 1985
Colouring matter
Acidity
Ready To-Serve Fruit Drinks SLS 729 : 1985
Colouring matter
Acidity
Sulfur dioxide
Benzoic acid
Total sugar content
Tomato sauce SLS 260 : 1989
Colouring matter
Acidity
Tomato sauce SLS 260 : 1989
Colouring matter
Acidity
Sulfur dioxide
Soluble solids
Total solids
Benzoic acid content

 

Beer SLS 234 : 1985
Colouring matter
Ethyl alcohol
PH
Carbon dioxide
Butter SLS 279 ; 1988
Colour
Extraneous matter
Moisture
Milk fat
Salt content
Milk solids non-fat
Refractive index
Acidity
Chilli powder SLS 117 : 1988
Moisture
Total ash
Acid insoluble ash
Non-volatile ether extract
Crude fibre
Chilli sauce SLS 581 : 1982
Flavour
Freedom from defects
Colouring matter
Total solids
Total soluble solids
Acidity
Total sugars
Benzoic acid
Sulfur dioxide
Coconut water vinegar SLS 168 : 1999
General requirements
Total acidity
Total solids
Permanganate oxidation value
Alkaline oxidation value
Iodine value
Residual ethyl alcohol
Condensed milk SLS 179 : 1985
Total milk solids
Milk fat
Sucrose
Titratable acidity
Total ash
Oil. Vegetable SLS 960 , SLS 961 ,
SLS 862 ,SLS 946 , SLS 947
As given in Coconut oil above
Plus some additional tests
Cordials SLS 214 , SLS 221 , SLS 730 Colouring matter
Sugar content
Sulfur dioxide
Benzoic acid
Acidity
Total soluble solids
Total preservative content
Curry powder SLS 134 : 1972
Freedom from mould and insects
Acid insoluble ash
Crude fibre
Non-volatile ether extract
Volatile oil
Ground coffee SLS Full analysis
Caffeine as per ISO
Ice cream SLS 223 : 1989
Total solids
Fat
Sucrose
Milk solids non fat
Acidity
Milk added drinks SLS 917 full analysis
Rice Noodles SLS 858 : 1989
Moisture, Total ash
Acid insoluble ash
Cooking test
Pasta products
Dry Noodles
SLS 420 : 1989
Broken and misshapen units
Cooking time, Moisture
Total ash
Acid insoluble ash
Total protein, Cooking test
Lozenges SLS 585 Part 2 : 1982
Moisture, Sulfated ash
Sulfur dioxide, Sucrose
Acid insoluble ash
Toffees SLS 585 Part 1 :1982
Moisture, Sulfated ash
Acid insoluble ash
Reducing sugars, Sucrose, Fat
Sulfur dioxide
Tea , Black tea SLS 135 and/or ISO 3720
Caffeine
Turmeric powder
SLS 613 : 11983
Freedom from moulds and insects, Freedom from adulteration
Fineness, Colouring matter
Moisture, Total ash
Acid insoluble ash
Yoghurt 824 Part 2 :1989
Milk fat
Milk solids not fat
Titratable acidity, Preservatives
Milk powder SLS 731 : 1986
Fat, Titratable acidity
Milk powder SLS 731 : 1986
Fat, Moisture
Titratable acidity
Solubility
Brown sugar SLS 883 : 1990
Loss on drying
Polarization value
Colour ICUMSA
Biscuits SLS 251 : 1991
Moisture
Acid insoluble ash
Acidity of extracted fat
Biscuits SLS 251 : 1991
Organoleptic requirements
Moisture
Oil SLS 960 ,SLS 961 , SLS 293 SLS 946, SLS 862, SLS 947
Peroxide value, Acidity, Colour , Refractive index
Rice noodles, Rice vermicelli SLS 858 : 1989
Moisture, Total ash
Acid insoluble ash
Cooking test
Pasta products
Noodles
SLS 420 : 1989
Broken and misshapen units
Cooking time, Moisture
Total ash
Acid insoluble ash
Total protein, Cooking test
Pectin based products SLS 585 Part 5 :
Moisture, Sulfated ash
Sulfur dioxide, Sucrose
Acid insoluble ash, pectin content
Comminuted meat products
Sausages,meat balls
SLS 1218
Lean meat , starch,total solids,
Total meat ,Sodium chloride,
Fat content,Sulfur dioxide and acid insoluble ash

Accreditation status:

The Food Laboratory has been accredited for testing of Tea, Milk powder, Edible oils fats, and Sugar by the  Accreditation Board for Conformity Assessment (SLAB) Sri Lanka based on ISO / IEC 17025: 2005 requirements.


More details on the accreditation status from SLAB
http://www.slab.lk/Support/AccreditedOrganizations/chemical/SLSI Food Laboratory/Scope - Food Lab of SLSI.pdf

Other Services Offered:

  • Assistance to upgrade the quality of food products in industry
  • Training of industry and laboratory personnel

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