Mrs. Elif ELMA | GIMDES Laboratory Services Manager – Chemical Engineer
GIMDES laboratory work is carried out routinely. The publication of reports provides both control for manufacturing companies and transparency to consumers regarding the work carried out under the halal assurance system. The table below contains a list of products analyzed in September, October, November, and December, covering a four-month period.
In summary, the analyses conducted in the last four months show:
101 analyses were performed on 56 products. These studies are compiled to present statistical data. These analyses are performed not only on certified companies but also on companies in the certification process. Only God knows the truth.
COMPANIES WHOSE PRODUCTS WERE ANALYZED;
Akun, Alc Grup , Ankatürk (Aoç), Avrasya Yağ (Emiroğlu Un), Aydın Kuruyemiş, Aygören Süt, Barry Callebut, Belkim, Biyosan Bio, Calvatis , Evvahe, Ezine Peymar, Galetaş , Güven Asa, Helvacızade Gıda, Horasanlı Kimya, Kersia, Kozlu Yumurta, Naturoil, Ova Makarna, Sinada , Soyyiğit Gıda, Tekirdağ Un, Trizi, Uğurluoğlu, Umay Zeytinyağı, Yarkim, Yeşil Marka
ANALYSES PERFORMED ON PRODUCTS
Cleaning, cosmetic raw materials: vegan analysis
Skimmed milk powder: moisture, Salmonella, Enterobacteriaceae, Coagulase Positive Staphylococcus
Breadcrumbs: coliform, aflatoxin
Cocoa beans: ochratoxin, Salmonella
Cleaning, cosmetic raw materials: vegan analysis
Avocado Oil: Fatty acid composition, with relative percentages: Components above 1% (derivative sample)
Batana oil: Fatty acid composition, with relative percentages: Components above 1% (derivative sample)
Broccoli oil: Fatty acid composition, with relative percentages: Components above 1% (derivative sample)
Castor oil: Fatty acid composition, with relative percentages: Components above 1% (derivative sample)
Shea butter: Fatty acid composition, with relative percentages: Components above 1% (derivative sample)
Borage oil: Fatty acid composition, with relative percentages: Components above 1% (derivative sample)
Thyme oil: Essential oil components, with relative percentages: Components above 0.5%
Sandalwood oil: Essential oil components, % Components above 0.5% with relative amounts
Pine turpentine: Volatile oil components, components above 0.5% with relative amounts
Wheat flour: mold, coliform, lead, cadmium, aflatoxin, pesticide
Egg in shell: Salmonella, 5-component antibiotic
Rose water: ethyl alcohol detection
Lavender oil: essential oil
Sunflower oil: pesticide, lead, coliform
Extra virgin olive oil: fatty acid composition, ECN difference
Corn oil: GMO
Spaghetti pasta: pesticide, frost, moisture
Fruit macaroni: yeast, mold, Salmonella
Almond powder: ochratoxin, pesticide
Pistachio butter: 50% ochratoxin, dye detection
Pistachio brittle: mold-yeast
Olive oil: fatty acid composition
Flaxseed oil: fatty acids Composition
Niaouli oil: essential oil
Strained flower honey: NMR
Aged full-fat white cheese: % milk fat, natamycin, moisture determination
Extra virgin olive oil: fatty acid composition, ECN difference
Corn oil: GMO, fumonisin
Early harvest cold-pressed extra virgin olive oil: fatty acid composition, ECN difference, peroxide number determination, free fatty acids, pesticide
Full-fat aged Kashar cheese: vegetable oil detection, natamycin
Full-fat aged white cheese: moisture determination, fat determination, dry matter, Listeria, coagulase positive, Salmonella
Henna: synthetic dye detection
Corn: GMO, fumonisin
Special purpose wheat flour: lead, cadmium, aflatoxin, pesticide
White cheese: natamycin, vegetable oil detection
Pregelatinized wheat flour: pesticide, Salmonella, aflatoxin
Heat-treated Wheat flour: cadmium, lead
Extra virgin olive oil: fatty acid composition, ECN difference, peroxide number determination, free fatty acids, pesticides
