Technical / White Paper

Free guidebook to proximate analysis of food

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

Free guidebook to proximate analysis of food

Related categories: Carbohydrates and fibres (sugar, starches), Fats & oils, Proteins

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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