Why Choose Food Research Lab's FRL as Your Food Product Development (FPD) Consultant and Partner?

There are several options in almost every product area in today’s market, and the difficulty is in coming up with unique items that stand out and connect with customers. Food Research Lab's Food Research Lab takes a holistic approach to creating food and beverage products. We define, demographically target, and build effective goods through a sequential process for category selection and comprehension. The client can visit the lab to learn the process. We offer unlimited rounds of revisions to ensure customer satisfaction. The final product prototype, along with the documentation process, including the video (through email), will be shipped to the client, and in case the client is not satisfied with the video, a food technology consultant will visit the place for the product demo at the client’s costs.

What are the different forms that you deliver the Food Product Formulations?

The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

What are the sectors Food Research Lab cover?

We cover a wide range of sectors such as soups, sauces and dips, chips, tortillas, dry beverage powder, plant-based products, masalas, puddings, instant mixes and many more.

How is sensory testing been carried out?

Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Food Research Lab reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

Chromatographic Profiling Techniques used in Plant Identification

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Chromatographic Profiling Techniques used in Plant Identification

Chromatographic Profiling Techniques used in Plant Identification – Herbal Formulation

The below table summarizing the methodologies, purposes, and outputs of chromatographic profiling techniques used in plant identification:

Chromatographic Technique	Methodology	Purpose	Output
Thin-Layer Chromatography (TLC)	Separation of plant constituents on a thin layer of adsorbent (e.g., silica gel) using a solvent system.	Develops chemical fingerprints for plant constituents.	Visual representation (chromatogram) showing separation of compounds as spots; comparison with reference standards to identify marker compounds.
High-Performance Liquid Chromatography (HPLC)	Utilizes a liquid mobile phase to separate and quantify compounds based on their interaction with a stationary phase (e.g., reversed-phase column) coupled with UV detection.	Confirms plant identity, quantifies specific compounds, detects adulterations.	Chromatogram depicting peak retention times and UV spectra; quantitative analysis of identified compounds; comparison of peak areas with standards for quantification; verification of identity and purity through spectral matching.
Gas-Liquid Chromatography (GLC)	Separates volatile compounds in essential oils or volatile fractions based on their boiling points and interactions with a stationary phase (e.g., capillary column) using a gas mobile phase (carrier gas).	Profiles essential oils, particularly aromatic plants, to identify and quantify volatile compounds.	Chromatogram showing peaks corresponding to different volatile compounds; percentage composition of major constituents (e.g., limonene, menthol) as per pharmacopoeial standards; identification of characteristic ratios (e.g., cineole to limonene ratio for peppermint oil).

Notes:

Methodology: Describes the technique used for separation and detection of plant compounds.

Purpose: Specifies the objective of each chromatographic method in plant identification and quality control.

Output: Details the typical results obtained from each technique, aiding in confirmation of plant identity and detection of adulterations.

This table format effectively summarizes the methodologies, purposes, and outputs of TLC, HPLC, and GLC in chromatographic profiling for plant identification, highlighting their respective strengths in differentiating and quantifying botanical constituents.