Proximate Assays in Food Analysis
Published Online: 15 SEP 2006
Copyright © 2000 John Wiley & Sons, Ltd. All rights reserved.
Encyclopedia of Analytical Chemistry
How to Cite
Nielsen, S. S. 2006. Proximate Assays in Food Analysis. Encyclopedia of Analytical Chemistry.
- Published Online: 15 SEP 2006
The proximate composition of foods includes moisture, ash, lipid, protein, and carbohydrate contents. These food components may be of interest in the food industry for product development, quality control (QC), or regulatory purposes. Analyses used may be rapid methods for QC or more accurate but time-consuming official methods. Sample collection and preparation must be considered carefully to ensure analysis of a homogeneous and representative sample, and to obtain accurate results. Specific methods of analysis for moisture, ash, lipid, protein, and carbohydrate are described in this article, focusing on the principle of each method, application, and sources of error.