Waterproof Chemicals
Perfluorooctanoic acid (PFOA) and perfluorooctanesulfonic acid (PFOS) are a group of fluorosurfactants used for stain and water repellent products. Both fluorosurfactant compounds are extremely persistent in the environment and resistant to typical environmental degradation processes so they are categorized as persistent organic pollutants (POPs) in the Stockholm Convention. Due to their toxic and persistent nature, the use of PFOA and PFOS in textile products is monitored in national and international regulations.
In Indonesia, the use of PFOA and PFOS is regulated in Peraturan Menteri Perdagangan No. 18 2019 maximum of 0.1 g/m2 respectively in textiles. The same thing is also regulated in the international standard Standard 100 by Oeko-Tex®️ , the use of PFOA and PFOS must be less than 0.1 g/m2
How SIG can help
SIG Laboratory performs analysis of PFOA and PFOS levels in textile products to help you in complying with regulations regarding the content of PFOA and PFOS
Method of Analysis
The LC-MSMS method we offer as method for determining the levels of PFOA and PFOS in textile samples.
Library of Knowledge
Prove it Spicy by Scoville Heat Units Test!
CapsaicinoidsCapsaicinoids are the chemical components in capsicum that give the sensation of a spicy taste. The most common and most abundant capsaicinoid in hot peppers is capsaicin. In the food industry, capsaicin content is often used as added value in products as...
GMP+ International Certification
Along with SIG's determination to strengthen its existence as part of a global network and towards a safer world, we are proud to announce that SIG has successfully received its first GMP+ FSA International (Good Manufacturing Practice System, Feed Safety Assurance)...
AOAC 2017 & 2022 Dietary Fiber, Appropriate Methods for Accurate Results
Fiber is a type of carbohydrate that cannot be digested by the human body so it can help regulate the body's use of sugar, helping to keep hunger and blood sugar in check. Great sources are whole grains, whole fruits and vegetables, legumes, and nuts (Institute of...
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