Identification Testing of Health Food Ingredients Using FTIR: Supports GMP by Using Food Additive Identification Test Program

GMP (Good Manufacturing Practice) Guidelines describe requirements that companies must observe in all processes from ingredient acceptance to packaging and shipping of finished products so as to manufacture products appropriately, safely, and with consistent quality. Recently, GMP has also become a legal requirement for health food and related products in Asian countries.
This article introduces an identification testing method by the KBr pellet method using the food additive identification test program, which is a standard feature of the LabSolutions IR control software of Shimadzu FTIR instruments.

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Molecular Spectroscopy, FTIR Spectroscopy
Health food, raw material, identification testing, GMP, FTIR, KBr pellet method, food additive identification test program, xylitol, Food and Beverages, Food safety (Residues, Contaminants), Food QAQC, IRSpirit, LabSolutions IR
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