Food Ingredients


The word “vitamin” comes from the Latin word “vita”, which means life, and the word “amine” which is a nitrogen compound. In fact the word “vitamin” was introduced by the Polish biochemist Casimir Funk in 1912, who isolated a chemically active compound reacted amine. Later, it was found that most vitamins are not amines but the word “vitamin” maintained.
Vitamins are organic substances that are found naturally in foods and each one has different properties. The only common feature is that they are needed in relatively small quantities to maintain life and good health. They can not be produced by the body, but they are necessary for our development, maintenance and metabolism. In case of insufficient intake, the metabolism can be disrupted resulting in various symptoms, diseases and sometimes cause death.
In our laboratory we can determine accurately water soluble and fat soluble vitamins in various matrices using mainly Liquid Chromatography (HPLC – LC-MS/MS).

Fat soluble vitamins

  • Vitamin A info
  • Vitamin D info
  • Vitamin E  info
  • Vitamin K  info

Water soluble vitamins

  • Vitamin C info
  • Vitamin Β1 info
  • Vitamin Β2 info
  • Vitamin Β3 info
  • Vitamin B5  info
  • Vitamin B6  info
  • Vitamin B7  info
  • Vitamin B9  info
  • Vitamin B12  info


Elemental analysis includes identification and quantification of elements in various samples.

In HRIC we utilize Inductively Coupled Plasma – Mass Spectrometry (ICP-MS) which performs high throughput analysis achieving the lowest detections limits in elemental determination (ICP-MS analysis has a wide 10 magnitude dynamic range: from parts per million (ppm) to parts per trillion (ppt) levels). Various sample types and matrices, in solid or aqueous state, can be tested for macrometals, micrometals and toxic heavy metals covering a large range of the periodic table of elements. With the appropriate sample preparation we can assure precise and accurate results.


  • Iron (Fe) info
  • Zinc (Zn) info
  • Iodine (I)  info
  • Selenium (Se)  info
  • Copper (Cu)  info


  • Calcium (Ca) info
  • Potassium (K) info
  • Magnesium (Mg) info
  • Molybdenum (Mo)  info
  • Manganese (Mn)  info
  • Sodium (Na)  info
  • Phosphorus (P)  info
  • Chloride (Cl)  info

Food additives

Foodstuff additives are substances or mixtures of substances that are added to foodstuffs as an ingredient during the production, processing or storage for technological or sensory reasons.

In the European Union all food additives are identified by an E number. Food additives are always included in the ingredient lists of foods in which they are used. Product labels must identify both the function of the additive in the finished food (e.g. colour, preservative) and the specific substance used either by referring to the appropriate E number or its name (e.g. E 415 or Xanthan gum). The most common additives to appear on food labels are antioxidants (to prevent deterioration caused by oxidation), colours, emulsifiers, stabilisers, gelling agents and thickeners, preservatives and sweeteners.