Complete Proximate Analysis for Food Manufacturers

Introduction

There are many ways to measure components such as protein, moisture, fat, and ash in food samples. Traditionally, each component has been measured by a reference method that requires hours to perform. In recent decades, rapid alternatives such as near-infrared spectroscopy (NIR), bench top, timedomain nuclear magnetic resonance (TD-NMR), and even x-ray spectroscopy have gained widespread acceptance. This application note discusses the proximate analysis techniques that have traditionally been used, plus their rapid alternatives, with focus on special considerations for food manufacturers.