Food

1

Animal feeds

as per SLS 626

2

Artificial Cordials

as per SLS 221

3

Barley

Damaged grains, Insect Infestation, Moisture, Impurities, Cooking Test

4

Bees Honey

Reducing sugar, Total Ash, Sucrose, Fructose, Fructose/Glucose ratio, Hydroxy methyl furfural, Acidity as formic acid, Moisture

5

Biscuits 

as per SLS 251

6

Black gram

as per SLS 663

7

Black seed oil

Average Weight, E.coli, Salmonella, APC, Polarization Value, Sulphur, dioxide Content, Heavy metals, (Arsenic, Copper, Lead, Mercury ), Invert sugars, Water insoluble matter, Colour, Conductivity Ash, Loss on Drying

8

Brown sugar

as per SLS 883 except Polarization Value

9

Butter 

as per SLS 279

10

Canned Fish

as per SLS 291

11

Canned Mangoes

Brix value of syrup, Lead, Tin, Drained mass, Fill of container

12

Canned Pineapple

Brix value of syrup, Lead, Tin, Drained mass

13

Canned Tomato Juice

as per SLS 390

14

Carbohydrate

Protein, Total ash, Total sugars, Crude fiber, Fat content, Moisture

15

Carbonated Drinks

Sugar, Sulphur dioxide, Benzoic acid, Arsenic, Copper, Tin, Caffeine, Aerobic plate count, Total coliforms, Yeast & mould count

16

Cashew Kernel

Grading, Moisture

17

Cheese

as per SLS 773

18

Chillie Pieces

as per SLS 117

19

Chillie Powder

Total ash, Stalk percentage, Added starch, Sudan dyes (HPLC) , Sudan dyes (Spectrophotometry), Non volatile ether extract, Acid Insoluble Ash, Crude Fiber, Added colour, Moisture, Particle size

20

Chillie Sauce

as per SLS 581

21

Chocolate

Total ash, Fat free milk solids, Sucrose, Total fat, Fat free cocoa, solids, Moisture, Milk fat

22

Chutney Mango

as per SLS 446

23

Cigarettes

as per SLS 309

24

Cocoa Powder

Total ash, Acid Insoluble Ash, Zinc, Arsenic, Cadmium, Copper, Lead, Cocoa Butter, Crude Fibre, Moisture, Alkalinity of ash, Particle size

25

Cocoa Butter

as per SLS 148

26

Coconut oil cakes and meal

Ammoniacal Nitrogen, Protein, Acid Insoluble Ash, Crude fiber, Fat content, Moisture

27

Coffee Beans

as per SLS 736

28

Condensed Milk

as per SLS 179

29

Confectionery(Hard boiled toffee

as per SLS 585

30

Coriander Powder

Total ash, Acid Insoluble Ash, Moisture

31

Coriander whole

as per SLS 246

32

Corn (Maize)

as per SLS 851

33

Corn Flour (Maize starch)

as per SLS 964

34

Curd

as per SLS 824

35

Custard powder 

as per SLS 958

36

Desiccated Coconut

as per SLS 98

37

Dried Fish

as per SLS 643

38

Milk barsed drinks

Total sugars, Total solids, Aerobic plate count

39

Drinks Ready to serve (R.T.S)

as per SLS 729

40

Fertilizer Epsom Salt

as per SLS 1105

41

Fertilizer - Rock Phosphate

Total Phosphorus, Citric acid soluble Phosphate, Moisture, Particle size

42

Fertilizer Sulphate  

Ammoniacal Nitrogen, Free acid as H2SO4, Moisture, As Content

43

Fertilizer zinc sulphate

Zinc content, Matter insoluble

44

Fish - Fresh

Arsenic, Cadmium, Lead, Mercury, Formalin, Histamine, Histamine

45

Frozen Meat

Phosphoros content, Fluid content, Volatile Nitrogen content

46

Fruit Concentrates

as per SLS 214

47

Fruits in syrup

Specific gravity, Arsenic, Copper, Lead, Zinc, Acidity, Drained weight, Commercial sterility, pH

48

Gelatin

as per SLS 845

49

Ghee

Refractive Index, Saponification value, Free fatty acids, Moisture, Sugar, Sulphur dioxide

50

Gherkins

Sorbic Acid and its salt, Metabisulphite, Benzoic acid

51

Gherkins in Brine / Vinegar

Sorbic Acid   and its salt, Metabisulphite, Benzoic acid

52

Glucose

as per SLS 617

53

Green Gram whole

Admixture, Damaged grain, Foreign matter, Immature grains, Moisture

54

Ground Coffee

as per SLS 258

55

Ground nut (For oil milling 

as per SLS 793

56

Ice cream

as per SLS 223                                                                            

57

Ice Lollies, Ice Palams, Popsicle

 as per SLS 967

 58 Instant Tea  Dry matter content, Total ash
 59 Jaggery  as per SLS 521
 60 Jams & Marmalade  as per SLS 265
 61 Jelly Crystals/ Diet Jelly  as per SLS 885
 62  

Kurakkan Flour

 Total ash, Starch, Acid Insoluble Ash, Moisture, Particle size, Microscopic examination, Total coliforms
 63 Lozenges   as per SLS 585
 64 Luncheon meat  as per SLS 1218
 65 Maize Starch as per SLS 967 
 66 Maldive Fish  as per SLS 811 
 67 Malted Foods  as per SLS 897 
 68 Mango Nectar (Bottled)    as per SLS 813
69 Margarine as per SLS 277
70

Milk (Infant formula)

Protein, Total ash, Tritratable acidity, Iron, Fat content, Moisture, Milk Fat, Aerobic plate count, Salmonella, Total coliforms , Staphylococus aureus, Yeast & mould count, E.Coli
71 Milk (Fresh & Processed) as per SLS 824
72 Milk, Milk Powder as per SLS 731
73 Milled Rice as per SLS 633
74 Noodles as per SLS 420
75 Oils

Coconut Oil: as per SLS 32

Soy Oil: as per SLS 293

Sunflower Oil: as per SLS 946

Gingely Oil: as per SLS 231

Palm Oil: as per SLS 720

Palm Kernel Oil: as per SLS 862

Palm Stearin Oil: as per SLS 960

Palm Olein Oil: as per SLS 961

Corn Oil: as per SLS 905
76 Papadam  as per SLS 280
77 Pasta (Noodles), Pasta Products  

as per SLS 420 & SLS 858

78 Pickles as per SLS 399 
79 Pineapple Juice  as per SLS 957
80 Potassium Metabisulphate (Food Grade)  as per SLS 860
81
 

Poultry feed

 

Phosphorous, Crude protein, Acid insoluble ash, Calcium, Crude fibre

Crude fat, Moisture
82 Prawns  Malachite Green, Sodium metabisulphite
83 Reconstituted Product  Total Sugar Content, Sulphur dioxide, Benzoic acid
84
Red lentil/Yellow split peas  as per SLS 896
85 Rice Flour  as per SLS 913
86
Sago  Impurities, Cooking Test, Moisture
87
Salt  

Edible common salt: as per SLS 79

Iodized: as per SLS 79

Table Free Flowing: as per SLS 80
88
Sausages  as per SLS 167
89
 

Seeds and poonac

 Iodine value, Peroxide Value, pH, Refractive Index, Saponification value, Specific Gravity, Titre, Unsaponifiable matter, Fatty Acid composition, Cholesterol content, Acid Value, Color, Impurities, Melting Point, Moisture, Mineral Acidity, Oil content
90

Semolina

 
 Total ash, Acid Insoluble Ash, Gluten, Moisture, Particle size
91
Sodium Metabisulphite  Sulphur dioxide
92
Soft Drink powder mixture  as per SLS 668
93
Soya Beans   as per SLS 669
94
Soya Flour  as per SLS 1011
95
Squash, Concentrates  as per SLS 214
96
Sugar confectionary Gelatine Base  as per SLS 585
97
Synthetic Cordial  as per SLS 221
98
Tea Black  as per SLS 28
99
Tea instant  

Total ash, Dry matter content

100
Textured Soya  as per SLS 898
101
Tobacco  as per SLS 309
102
Tomato Juice Arsenic, Cadmium, Copper, Lead, Tin, Sodium chloride 
103
Treacle  as per SLS 772
104 Turmeric Powder
 Total ash, Sudan - HPLC, Sudan, Acid insoluble ash, Arsenic, Copper, Lead
105

Vanilla Beans

Moisture, Aerobic plate count, Salmonella, Yeast and mould count, Bacillus cereus, Clostridium perfringenes, E.coli
106
Vinegar Artificial as per SLS 625
107
Vinegar Coconut Toddy as per SLS 168
108
Vinegar solution for gherkin Calcium, Acidity in Brine
109
Wheat Flour as per SLS 144
110

White Sugar

as per SLS 669 except polarization value
111
Yoghurt as per SLS 824
112
General

Sugar Profile, Aerobic Plate Count, Chloride content, Vitamin E, Vitamin A, B Carotene, Vitamin C, Ammonical Nitrogen, Nitrogen, Permanganate Oxidation, Peroxide value, pH of water extract,

Phosphorus, Protein, Protein Dispersibility Index, Reducing sugars, Refractive Index, Relative density, Rosin Acid, Saponification value, Total ash, Soap content, Solubility, Sorbic acid, Specific gravity, Squalene, Available Phosphorus, Stems, Sugar content, Benzoic Acid, Biuret content, Brix Value of syrup, Saturated fat, Bulk Density, Fructose, Fat free milk solids, Caffeine, Matter insoluble in water, Broken grains, Calcium, Reichert Miessel Value, Iron, Cation Exchange Capacity, Unsaturated fat, Sodium, Fatty acid composition,

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Last Updated on Wednesday, 12 February 2014 13:28

  Phone : +94-11-2379800

  Fax :     +94-11-2379850                              

  Email :   This email address is being protected from spambots. You need JavaScript enabled to view it.

Connect with ITI using social media      

 ITI Web Mail                         1919