Category: Analytical chemistry

According to the Food and Drug Administration (FDA), food fraud is estimated to cost the global food industry around $10 to $15 billion annually. Identifying sophisticated food fraud requires highly advanced analytical techniques to pinpoint the exact nature and origin of undeclared substances. But what is the most precise method used to identify adulteration in food? While a single 'most precise' method depends on the adulterant, techniques combining chromatography and mass spectrometry (GC-MS/LC-MS) are universally recognized for their unparalleled accuracy and sensitivity.

According to the Food and Agriculture Organization, accurate vitamin analysis is crucial for nutritional assessment and ensuring proper labeling on food products. A variety of analytical techniques, each with distinct advantages and applications, are used to determine the presence and quantity of vitamins in food, supplements, and biological samples.

The concentration of sugar in a liquid, often expressed in degrees Brix, is a crucial metric in industries from food and beverage production to winemaking. Modern and historical methods range from simple specific gravity measurements to complex chromatography, each offering varying levels of accuracy, speed, and specificity.

In many biological samples, up to 50% of the nitrogen in human milk is non-protein nitrogen, which is a crucial factor in accurate nutritional assessment. To understand the true protein content of a sample, one must first learn how to calculate non-protein nitrogen (NPN), a process that involves differentiating nitrogen from genuine protein sources versus other nitrogenous compounds.

Protein is comprised of approximately 16% nitrogen, a fact that forms the basis for how to calculate nitrogen from protein. This calculation is crucial in nutritional science for determining the total nitrogen content of a sample to ensure accurate labeling and research.

It has been standard practice for over a century to assume that protein contains an average of 16% nitrogen. This assumption underpins the formula for estimating crude protein content, a vital metric for food science and nutritional labeling. The key to understanding how do you calculate nitrogen from protein involves mastering this simple ratio, while also appreciating its significant limitations.

Accurate protein quantification is critical for ensuring proper nutritional labeling, with the Kjeldahl method historically serving as the industry standard. This comprehensive guide explores the primary laboratory and bioassay methods to assess protein quality and quantity, clarifying how food scientists evaluate this essential macronutrient.

Over 90% of food products require accurate fat content labeling for nutritional information and quality control. The procedure for the determination of fat content varies depending on the food matrix and the type of fat being measured, requiring specific and reliable laboratory methods for precise results.

Trace mineral deficiencies can reduce animal production by as much as 20% to 30%, underscoring the critical importance of accurate measurement. But how are microminerals measured in a laboratory setting to ensure precision and prevent contamination? This process relies on highly sensitive techniques designed to detect elements present in minute, often part-per-million, concentrations.

Over 80% of consumers check nutritional labels before buying a product, making accurate vitamin measurement a critical aspect of the food industry. So, how do you measure vitamins in food to ensure these labels are precise? This process involves a range of sophisticated analytical chemistry techniques to determine the concentration and form of various vitamins.