The Swedish border inspection has during 2011 analyzed aluminium in Chinese egg noodles. Since aluminium may occur naturally in the raw materials the noodles are made of, a content of 10 mg/kg is allowed. Analysis for aluminium is problematic, and development towards a more accurate method has been going on for quite some time. One of the modifications made in order to obtain results closer to total concentrations is to add a small amount of hydrofluoric acid (HF) during the digestion procedure.