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Proximate analysis 
Originally the most extensive information about the composition of foods was based on a system of analysis described as the proximate analysis of foods, which was devised over 100 years ago by two German scientists, Henneberg and Stohmann. Recently, new analytical techniques have been introduced and the information about food composition is rapidly expanding. However, the system of proximate analysis still forms the basis for the statutory declaration of the composition of foods.
This system of analysis divides the food into six fractions: moisture, ash, crude protein, ether extract, crude fibre and nitrogen-free extractives. The moisture content is determined as the loss in weight that results from drying a known weight of food to constant weight at 100 C. This method is satisfactory for most foods, but with a few, such as silage, significant losses of volatile material may take place.
The ash content is determined by ignition of a known weight of the food at 550 C until all carbon has been removed. The residue is the ash and is taken to represent the inorganic constituents of the food. The ash may, however, contain material of organic origin such as sulphur and phosphorus from proteins, and some loss of volatile material in the form of sodium, chloride, potassium, phosphorus and sulphur will take place during ignition. The ash content is thus not truly representative of the inorganic material in the food either qualitatively or quantitatively.
Our experts help you with proximate analysis with customised counselling towards understanding the details of fragmentation.
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