We provide all types of chemical,
microbiological, and physical testing of
foods and supplements.  

For foods, we provide nutrition label
analysis, including total fat, saturated
fat, mono-unsaturated fat,
polyunsaturated fat, trans fat,
cholesterol, carbohydrates, dietary
fiber, sugars, protein, calories,
calcium, sodium, iron, vitamin A and
vitamin C are determined. Additional
nutrients can also be determined. We
will suggest any FDA permitted label
claims. On January 1, 2006, the FDA
requires that the trans fat level be
listed on the nutrition label. We can
create new and improved foods and
food supplements. In some cases, we
can submit a patent application to the
USPTO. Organoleptic, shelf-life,
accelerated aging tests, and many
other tests can be provided.
Formulation, reformulation and
preservation research can be provided.

For food supplements we can assay
the active ingredients, check heavy
metals, determine stability,
disintegration time, preservative
effectiveness, weight variation, and
other tests. Also we analyze herbs,
vitamins, and minerals. We can make
small trial samples for evaluation.

If official USP, AOAC, or other methods
are not available, we will develop a
suitable method or protocol for testing.
Our laboratory offers the
following testing services:

Complete chemical analysis to obtain
accurate values for the Nutrition
Facts label.

Additional analyses for all vitamins,
minerals, spices, and herbs.

Listing of permitted label claims.

Determination of FDA/AOAC water
activity and equilibrium pH required
for certain foods.

Guaranteed analyses for pet foods
(and fertilizers).
Stability and shelf-life tests.

Design of foods to have desirable
properties including long shelf-life
and organoleptic stability.

Analysis of food supplements and

Analysis of dyes additives and

Analysis of bacteria and mold types
and levels for  quality control as well
as for forensic purposes.

Light filth analysis based on
microscopic ID of insects and other

Assistance with meeting FDA
requirements and food laws.

Consulting regarding HACCP
Copyright © 1999 - 2006 Applied Consumer Service Inc.

Applied Consumer Services

11890 NW 87th Court, Unit 8,
Hialeah Gardens, FL  33018        
Phone:  (305) 821-1677   
Fax:  (305) 821-0155  

Applied Consumer
Services, Inc. was
founded in Miami by Dr.
Burch Stewart in 1986 to
provide technical
consulting and testing
services for almost all
consumer products.  We
analyze foods, cosmetics,
pharmaceutical, herbs, air,
metals, and offer patent
applications, product
formulation and
deformulation, and
product failure analysis.  

Our laboratory provides the FDA required trans fatty acid analyses for the 2006 nutrition labels. We use the standard AOAC analysis method
based on extraction and gas chromatography with flame ionization detection. Low levels of trans fatty acids occur naturally in animal products.
However, a more dangerous synthetic type is formed at high levels when vegetable oils are hydrogenated using metal catalysts.

The FDA requires that all food products list the grams of trans fat per serving on the nutrition label starting January 1, 2006. Also trans fat levels
less than 0.5 grams per serving may be listed as 0 g trans fat but the complete list of ingtedients must be given on the label. Existing labels may
be used up but then new labels giving the trans fat levels must be provided on the label.

Plant-based products have a zero trans fat level, unless hydrogenated. All animal-based foods (butter, meats, eggs, milk, and cheese) have low
levels of trans fats (which are not the same structure as hydrogenated oils and are not as harmful). All hydrogenated and partially hydrogenated
vegetable oils have high levels of trans fats. For example, margarine (partially hydrogenated vegetable oil) has 35% trans fat whereas butter has
only 6% natural trans fat (which actually is a safer type of trans fat). Most food distributors and stores do not accept computer estimated levels
based on the percentage of all ingredients. Foods with hydrogenated vegetable oil as a major ingredient always contain a high level of trans fatty
acids. Cookies, cakes, baked goods, bread, fried foods, coffee creamers, and dozens of other common foods have significant levels of trans fatty

How bad are the synthetic trans fats? They significantly raise the risk of heart disease by increasing “bad” low-density lipoprotein cholesterol
levels.. Some studies indicate that trans fats also lower the levels of “good” high-density lipoprotein cholesterol. Even saturated fats do not cause
the lowering of “good” cholesterol. Therefore trans fats are probably worse than saturated fats. Studies show that trans fats contribute to many
diseases including heart disease, Altzheimers, macular degeneration, and inflammation..  

Our laboratory fee to analyze the levels of trans fatty acids is $190.00 which also includes saturated fat. The fee for cholesterol in animal-based
products is $120.00. All other required nutrition label items are $460.00 and the turnaround time is approximately 6-10 workdays. Sample size is
generally 4-6 ounces.

Sugar Analysis and Testing

We chemically analyze the common sugars (saccharides, mono- and di-).  We can identify and quantify most monoshaccarides and
dishaccarides using a variety of methods.    Also some polyshaccaides and essential sugars can be identified.   Using Ion Chromatography (IC),
Gas Chromatography/Flame Ionization Detection (GC/FID) and wet chemistry, we can quantify the levels of monoshaccarides and dishaccarides.  
Using Gas Chromatography (GC) and Mass Spectroscopy (MS), we can identify most trace sugar components.    Using high performance liquid
chromatography (HPLC), Gas Chromatography/Mass Spectroscopy (GC/MS), and Nuclean Magnetic Resonance (NMR Proton and C-13) most
sugars can be identified.

Physical properties such as specific gravity, Brix values, and optical rotation values can be determined.   Quality control analyses can be provided.  
For food nutrition labels, we analyze for total sugars and carbohydrates.

We can deformulate (reverse engineer), reformulate, and formulate food products containing sugars.   Small trial batches can be provided.

The known essential sugars (Glycose, Galactose, Mannose, Fucose, Xylose, N-acetyl Glycosamine, N-acetylgalactosamine, and N-Acetyl Uramic
Acid) can also be analyzed by HPLC and NMR in most products.

Applied Consumer Services, Inc. was founded by Dr. Burch Stewart in 1986 in Miami to provide technical consulting and testing of almost all
consumer products, especially foods, beverages, herbs, vitamins, supplements, and also drugs, cosmetics, household products, and
pharmaceuticals.  We are listed by the FDA, ASTM, ACIL, AOAC, and are a licensed DEA laboratory.   We can certify analyses using FDA/BAM,
AOAC, APHA, and USP methods.   We provide our clients with a variety of excellent technical services (biological, chemical, physical, and
engineering) for a wide variety of consumer products:

Accelerated Aging/Shelf-Life Tests of Foods

Beverage Analysis/Testing/Development

Cosmetic Analysis/Formulation/Testing                    

Field Inspection Services//Sampling/HACCP                       

Food/Herb/Vitamin/Supplement Analysis                             

Food/Beverage Shelf-Life Testing                 

Food Formulation/Deformulation       

Food Quality Control/Quality Assurance       

Food Stability/Preservatives/Colorants

Food Toxicity/Contamination Testing

Forensic Investigation & Testing      

Herb & Botanicals Analysis/Testing

Microbiological Analysis of Foods/Cosmetics           

Nutrition Facts Analysis/Nutrition Claims

Patent Development/Search/Applications

Pharmaceutical QA/QC            

For additional information or for a faxed or E-mail quotation, contact

Ms. Galina Tuninskaya, or Dr. Burch Stewart

(1)   Call us at 1-(800)-371-5854 or (305) 821-1677    

(2)   Fax us at (305) 821-0155

(3)   E-mail us at
Trans Fatty Acid Analysis of Foods