Quanlity Control

As a specialized producer for flavours and fragrances, Dongkun Company has always taken the quality of the product as the guide. In the process of production, we have obtained plenty of experience. Additionally, we control the production process from 6 aspects, raw material purchase, ingredient preparation, material mixing, quality inspection, product filling and warehouse storage to ensure the quality of the flavourings.

1. Purchase of Raw Material
We carefully select the supplier for raw material. The warehouse will only accept the raw material passed the inspection conducted by the Quality Inspection Department. Since the quality of the raw material purchased has great influence on the aroma and quality of the flavourings, we have made strict standard for the material selection. The raw material we choose must conform to the national standards for food additives. We will only purchase the material upon the confirmation of the flavorist and the professional technical staff. We have fixed supplier and special area for the inspection of the raw material. More than 90% of the raw materials are imported from the countries such as Japan, America, Brazil, Spain, etc.

When the purchase is finished, we have special person to collect the material needed for ingredient preparation. Staff who collects the material shall sign his name to ensure that each step is safe and in case there is some problem, we can find out the reason quickly.

2. Ingredient Preparation
The ingredient preparation shall be conducted in the stainless steel barrel that is clean and has no peculiar smell. The professional technical staff uses the relevant weighing apparatus to weigh the material. The weighing deviation shall be no more than 1%. Minus deviation is prohibited. Since we strictly control the weight of ingredients, the taste and quality of the product will not be affected by the weight deviation of the raw material.

3. Material Mixing
Upon the completion of the ingredient preparation, the homogenizer shall be used to refine the product through the actions of extrusion, strong shock and the expansion under decompression. So the materials can be uniformly mixed. Through the process, the fat in the dairy product will become smaller and the system of the dairy product is more stable with whiter appearance.

During mixing, the temperature of the workshop shall be no more than 40℃ and the humidity shall be less than 75%. The temperature and humidity of the workshop shall be checked for every two hours. Timely adjustment shall be conducted if the environment condition is incompliance to the requirement. The mixing time for the material is 30 minutes. The mixing speed shall conform to the standards for different quantity. Please refer to the following table for the instruction.

Under different temperature and humidity, the different mixing time and mixing speed will seriously affect the taste and quality of the product. Therefore, we attach great importance on this procedure. Each step shall be strictly implemented according to the requirement and no mistake is allowed.

4. Quality Inspection
When the material mixing is finished, the Quality Inspection Department will conduct sampling inspection on the product. We use various kinds of instruments to test the density, layering state, particle size and to confirm if the microorganism exceeds the standards. With the testing result, we can confirm if flavours and the fragrances are qualified.

5. Product Filling
When filling the product, the workshop shall be clean and the ground shall be dry. No off-smell or pollutant shall be found in the workshop. Additionally, the UV lamps are installed in the workshop. Generally, we adopt aluminized film bag for the packing of the product. Before packing, the packaging container must be sterilized in the disinfection workshop with ultraviolet radiator or ozone machine for 30 minutes. During filling, the net weight of the product shall be no less than that is specified. The positive deviation for 1kg flavouring shall be no more than 10g. And for 25kg product, the deviation shall be controlled within 100g. Negative deviation is strictly prohibited.

6. Storage in Warehouse
The baseboard shall be used to store the product. When piled up, the product shall be 20cm from the ground, 30cm from the wall and 20cm from the ceiling. It is important to control the temperature and the humidity reasonably. Necessary measures shall be taken for rat proof.

In the process of manufacturing flavours and fragrances, even with the same equipment and raw material, it is difficult to achieve consistent taste and stable quality if the processing technology is not standardized or the operation instruction is not strictly implemented. Benefited by the control and supervision on the aspects mentioned above, we can provide the flavour with suitable taste and safe quality. Customized product is also available from us. We are looking forward to the cooperation with you.

The quality of the product is regarded as the foundation for the development of the Dongkun Company. We are implementing the comprehensive quality management. According to the requirement specified in ISO 9001, we establish and carry out quality control system. At present, we have many precise analytical instruments purchased home and abroad, such as liquid chromatograph, gas chromatograph, infrared spectrophotometer, etc. The instruments are used to test the indexes of the purity, density, refractive index, optical rotation, etc. Our company has aroma assessment team to make evaluation on the aroma of the flavourings. To guarantee the stable quality of the product, as well as the continuous improvement, we strictly supervise the operation of product design, purchasing, manufacturing, inspection, packaging, store and sales service.

1. Sampling
The sampling shall be conducted by the inspection staff or product filling staff with clean pipet. Since some of the samples in the state of powder, grease and emulsion have strict requirement on the environment like the microorganism conditions, the product sampling shall be conducted in the specific workshop.

2. Registration
When the sampling is finished, we will make preliminary registration on the details of the sample for the completion of the testing result, data analysis and data comparisons.

3. Inspection
During inspection, we will use about 40 kinds equipments. The frequently used instruments include density and refractive index testing machine, centrifugal machine, microscope, incubator, moisture autotitrator, etc.

A. Density and refractive index testing machine
This machine is imported from Austria. It is used to test the density and refractive index of flavour of liquid series that is water soluble and oil soluble. The density and the refractive index decide the composition of the product. For each type of product, the density and refractive index are different. If the value exceeds the designed ratio, the taste of the product will be affected and the product is deemed to be unqualified.

B. The centrifugal machine, microscope and incubator are respectively used to test the layering conditions, particle size and microbial content of the product of emulsion series and grease series.

The centrifugal machine is mainly used to determine the quality of the flavour by testing the layering conditions of the product of emulsion series. If the product can afford the simulated destruction and no layering is observed, it indicates that the product is qualified with uniform particle size. No layering will occur even the flavouring is stored for a long time. Otherwise, the product will be layered with heavy substance below light substance. In this case, it indicates the particle size of this kind of product is uneven and the quality of the product is not eligible, which will affect the taste of the product accordingly.

The microscope is used to observe and test the emulsion products to confirm the conditions of the particles. The smaller size and uniform distribution of the particle make for the better combination of the ingredients, which will bring good mouth feel and quality of the product.

The incubator is applied to the bacterial culture of the flavourings of powder series and emulsion series. After the incubation, the content of the microorganism in the qualified product shall be no more than that is regulated in the national standard. The better the quality is, the less the microorganisms are.

C. Moisture Autotitrator
This instrument is used to confirm whether the moisture content in the powder series products confirms to the standard. It is specified in the national standard that the moisture content shall be no more than 15%.

Since the content of the moisture will affect the taste and quality of the product, we strictly conduct the testing to provide favourable product to our customers.

4. Double check
The double check is to compare the testing result with the national standards to minimize error caused by manual testing.

As a professional producer for flavouring and fragrances, we can provide qualified and reliable product to our customers due to the strict implementation of the quality monitoring system and the careful control on the product quality.