The primary objective of this testing program is the quantitative determination of nitrous oxide residues or content in food products and food-contact materials. Specifically, the key analytical parameter is the concentration of nitrous oxide (N₂O), typically expressed as a mass fraction or volume fraction. The scope of testing encompasses a wide range of food products that utilize nitrous oxide as a propellant or processing aid-such as aerosol whipped cream and cooking oil sprays-among others.
Furthermore, the program extends to the monitoring of relevant raw materials and auxiliary substances that may come into contact with food during the manufacturing process. The testing regimen spans the entire production lifecycle-from the receipt of raw materials to the final release of finished products-thereby ensuring effective quality control at every stage of the supply chain.
