Wet Chemistry Laboratories working in Food industries requires efficient methods for measurement of Protein and Fat. Jaagee Nigeria Limited can provide innovative solutions for analyses in Dressings, Mustards, Chocolate, Bakery, Pasta, Chicken, Eggs, Meat and other processed food.



Solutions for meat

Solutions for laboratories working with Meat and meat related products: Protein in hamburgers, beef, meat, dried meat, sausages and meat products. Total and Crude Fat in Meat and Meat products. Indication of the amount of collagen in meat by measuring Hydroxyproline. Total SO2 in meat and sausages.


Solutions for fish

Solutions for laboratories working with Fish and fish related products: Protein in seafood, fishmeal, fish and other marine products, Crude Fat in fish meal, TVB-N in fish and Total Fat in smoked trout, surimi and fish meal.

Dressings and Mustards

Solutions for dressings and mustards

Our solutions for producers of Dressings and Mustards: Protein in food dressings and prepared mustards, Total fat in mayonnaise and food dressings.


Solutions for chocolate

OPSIS LiquidLINE solutions for producers of Chocolate: Protein in chocolate, milk chocolate and cacao products, Fat in cacao products with or without milk ingredients. Total and Crude Fat in products prepared by cooking with sugar and H2O, chocolate and chocolate liquor.

Bread and Pasta

Solutions for bread and pasta producers

Solutions for Bakeries and Pasta producers: Protein in macaroni products, egg noodles, spaghetti, bread, bakery. Total Fat in bread, cereal products, and bakery and macaroni products. Crude Fat in biscuits, crackers, fig bars, raisin filled crackers.

Chicken and Eggs

Solutions for chicken farms

Solutions for Chicken farms and producers of Egg: Protein in chicken, liquid eggs and eggs. Total Fat in eggs and chicken feed.


Solutions for other types of food

Solutions for other laboratories working with Food: Protein in cereals, sauces, pulses, jams and ready-made food. Total Fat in cereals, cereal products, potato chips and ready-made food. Crude Fat in cereal products, potato chips and ready-made food.

Analysis instruments for Snackfoods

Our Instruments provides analytical equipment for ingredient testing, process optimization and verification of the finished snackfoods.

Our NIR instruments, texture analyzers and performance analyzers are used by leading snackfood producers worldwide. We have extensive experience in snackfood testing and can help you make better snackfood products more efficiently.

  • Our instruments are designed to help you save time and money
  • Our instruments are designed to help you improve quality and consistency

Testing equipment and instruments for bakeries

Analyzers from Perten help you save money through rapid analysis of key properties of ingredients, mixes, dough, and baked goods.

Flour & Dough Testing – test flour for water absorption, stability and mixing time in 10 minutes
Texture Analysis – texture analysis of baked goods – crispiness, fracturability, springiness
Volume Measurements – laser topography based volume, density and specific volume
6-second NIR Analysis – test flour and ingredients for moisture, ash, protein, fat, sugars
Performance Analysis – test ingredients and mixes to ensure performance in the bakery

Pasta and Noodles

Makers of pasta and noodles can achieve great benefits from rapid instruments which provide relevant results. Reduced waste, improved efficiency and a more consistent product quality are the typical gains.

We have experience from pasta and noodle applications and our instruments are used by many producers worldwide. Our product range covers both compositional and functional analysis equipment, and instruments for use in the lab as well as for continuous process measurements.

Analysis instruments for starch producers

Image result for starch

Our Instruments provides analytical equipment for raw material testing, process optimization, and verification of the finished product quality.

Our unique combination of functional and compositional testing helps starch manufacturers to be efficient and produce the right quality starches.

Native starch pasting quality is readily assessed, the modifications made to starch can be monitored and characterized, and starch performance in food formulations and process considerations for food manufacture can be evaluated.

NIR instruments for at-line as well as on-line use makes process optimization easier than ever before. All types of samples can be analyzed – grains, powders, slurries, liquids and more.