Technical / White Paper

Free guidebook to proximate analysis of food

Format: PDF file | Document type: Technical / White Paper | Promoted Content

This Technical / White Paper has been written by BÜCHI Labortechnik AG , and any views and opinions expressed do not necessarily reflect those of www.foodnavigator.com

Free guidebook to proximate analysis of food

Proximate analysis refers to the quantitative analysis of macromolecules in food. A combination of different techniques, such as extraction, Kjeldahl, NIR are used to determine protein, fat, moisture, ash and carbohydrates levels. With the guidebook, benefit from:

  • A decision tree for selecting fat extraction equipment
  • Different NIR possibilities for liquid and solid sample analysis
  • What you need for protein determination by the Kjehdal method
  • Example of proximate analysis of dairy products from farmer to final product

Plus see a direct comparison of fat extraction, Kjeldahl, NIR methods.

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