Proficiency testing catalogue: food and feed
| Name | Planned shipping method | Start Date | ||
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Mayonnaise
Parameters (quantitative): total acid (pH 8.1) calculated as acetic acid [g/100 g], dry matter [g/100 g], total fat [g/100 g], cholesterol [mg/100 g], egg yolk content [g/100 g], sorbic acid [g/kg], benzoic acid [g/kg], sodium chloride [g/100 g], pH value [-] Article Number: 2010415 Description: With the three PT-schemes mayonnaise, tomato ketchup and mustard we offer a high quality assurance program for the most popular sauces and basic ingredients for many further foodstuff throughout the world. The requested parameters are the most important value-determining attributes like the egg content in mayonnaise as well as technologically relevant parameters like preservatives. Category: chemical-physical testing food and feed egg products Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
 Refrigerated shipping
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April 2027 | Add to cart | |
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Mayonnaise
Article Number: 2010415 |
April 2028 | Add to cart | ||
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Parameters with this label depend on the number of participants and/or the choice of materials.
Under certain circumstances, this parameter may not be available in the proficiency test.
Under certain circumstances, this parameter may not be available in the proficiency test.