Proximate Assays in Food Analysis

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.