Methods Laboratory analysis Traditionally, food companies would send food samples to laboratories for physical testing. Typical analysis includes: Moisture (water) by loss of mass at 102 °C , Protein by analysis of total nitrogen, either by Dumas or Kjeldahl methods , Total fat, traditionally by a solvent extraction, but often now by secondary methods such as NMR , Crude ash (total inorganic matter) by combustion at 550C , Estimated dietary fibre by various AOAC methods such as 985.29 , Sodium (and thereby Salt ) either by flame photometry, AA or ICP-OES , Total sugars, normally by a liquid chromatography technique, such as IC-HPAED or HPLC-RI , Fatty acids by GC-FID , Carbohydrates and energy values are normally calculated from these analytical values.
Methods Laboratory analysis Traditionally, food companies would send food samples to laboratories for physical testing. Typical analyses include: moisture (water) by loss of mass at 102 °C ; protein by analysis of total nitrogen, either by Dumas or Kjeldahl methods ; total fat, traditionally by a solvent extraction, but often now by secondary methods such as NMR ; Crude ash (total inorganic matter) by combustion at 550C ; estimated dietary fibre by various AOAC methods such as 985.29 ; sodium (and thereby salt ) either by flame photometry, AA or ICP-OES ; total sugars, normally by a liquid chromatography technique, such as IC-HPAED or HPLC-RI ; fatty acids by GC-FID . Carbohydrates and energy values are normally calculated from these analytical values.
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analysis includes: Moisture
analyses include: moisture
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, Protein
; protein
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, Total
; total
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,
;
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, Estimated
; estimated
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, Sodium
; sodium
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Salt
salt
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, Total
; total
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, Fatty
; fatty
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,
.