Standard Article

Proximate Assays in Food Analysis

Food

  1. S. Suzanne Nielsen

Published Online: 15 SEP 2006

DOI: 10.1002/9780470027318.a1024

Encyclopedia of Analytical Chemistry

Encyclopedia of Analytical Chemistry

How to Cite

Nielsen, S. S. 2006. Proximate Assays in Food Analysis. Encyclopedia of Analytical Chemistry. .

Author Information

  1. Purdue University, West Lafayette, USA

Publication History

  1. Published Online: 15 SEP 2006

Abstract

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.