Food Nutrition Analysis
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Note: this service is for Research Use Only and Not intended for clinical use.
Food nutrition label is an important content of food label, it shows the nutritional characteristics of food and related nutritional information, is the main way for consumers to understand the nutritional components and characteristics of food. The United States is the first country in the world to have mandatory food labelling. In the United States, almost all prepackaged foods have nutrition labels covering raw, semi-finished and finished products, including cereals, beans, eggs, dairy products, fats, beverages, nuts and snack foods to provide the nutritional ingredients of the food. Accurate nutritional analysis is essential to ensure manufacturer complies with labelling regulations and retailer specifications. Understanding nutritional content is also an intrinsic part of new product development and quality control.
As a global leading food label services company, Alfa Chemistry provides incredible services and credible results. Alfa Chemistry is your one-stop-shop laboratory to offer nutrition fact labels that will meet the new guidelines of Food and Drug Administration.
Alfa Chemistry offers food nutrition analysis for:
Alfa Chemistry offers food testing items to cover:
Calcium
Calories from Fat
Total Calories
Total Carbohydrates
Cholesterol
Trans-fat
Saturated Fat
Total Fat
Dietary Fiber
Iron
Protein
Sodium
Sugars
Vitamin D
Potassium, etc.
Our advantages:
Short Detection Cycle
Competitive Price
Years of Experience
Professional Equipment
Reliable Results
Compliance with Related Standards
Techniques for nutrition analysis
Proximate Analysis
This is the most basic set of tests to determine the macronutrient composition of a food sample. It measures the levels of moisture, protein, fat, carbohydrates, and ash (minerals) in the food. Standard methods include Kjeldahl for protein, Soxhlet extraction for fat, and gravimetric analysis for moisture and ash.
Amino Acid Analysis
This technique uses chromatography to identify and quantify the individual amino acids present in a food protein. It provides detailed information on the protein quality and completeness.
Fatty Acid Analysis
Gas chromatography is used to separate, identify, and quantify the individual fatty acids in a food fat. This gives insights into the fatty acid profile and nutritional value of the fat.
Vitamin and Mineral Analysis
A variety of spectroscopic and chromatographic methods are used to measure the levels of specific vitamins and minerals. Common techniques include high-performance liquid chromatography (HPLC), atomic absorption spectroscopy, and inductively coupled plasma mass spectrometry (ICP-MS).
Dietary Fiber Analysis
There are enzymatic-gravimetric methods to quantify the total, soluble, and insoluble dietary fiber content of foods.
Calorie Analysis
Bomb calorimetry is used to directly measure the total energy content (calories) of a food sample. Indirect methods also exist that calculate calories from the measured amounts of macronutrients.
Industry articles
Determination of Protein in Food-Related Microalgae
Sägesser, Corina, et al. Bioresource Technology 390 (2023): 129849.
Microalgae are receiving increasing attention as food ingredients. Functional and nutritional characteristics need to be assessed to facilitate implementation.
A new method is proposed to determine true protein content: multiply protein nitrogen by the sample-specific nitrogen-to-protein conversion factor kA. Protein nitrogen comes from the difference between total nitrogen minus non-protein nitrogen. The average kA of microalgae was 5.3, and considerable differences between the biomass of different microalgae were detected. In addition, the content of non-protein nitrogen varied between 3.4% and 15.4%.
Non-destructive Techniques for Assessing the Nutritional Value of Foods
MARÍN-MÉNDEZ, Juan-Jesús, et al. Current Research in Food Science (2024): 100799.
Nutritional levels in foods are important to human health because they have a significant impact on the development of multiple diseases. Specifically, the amount and type of carbohydrates, protein and fat in foods, as well as the energy load, are directly related to the prevalence of obesity, type 2 diabetes, stroke, cancer and other chronic diseases, and it is recommended to control the intake of these nutrients. Current methods for quantitatively characterizing food ingredients and determining their energy values are based on analytical chemistry. However, these traditional methods are slow processes that require chemical products and trained technicians, and they are destructive processes in which the food analyzed cannot be recycled and sometimes require expensive materials.
Using hyperspectral imaging systems (NIR and Vis-NIR) combined with artificial intelligence machine learning methods, it is possible to predict the energy and nutritional value of processed complex foods.
Determination of Selenium in Nutrition-Related Foods
Oliveira, Adriana Paiva, et al. Food chemistry 93.2 (2005): 355-360.
Foods are a good source of selenium (Se) for humans. Cruciferous vegetables, beans, cereals, nuts, fruits, and milk are considered good sources of Se. In addition to being relatively inexpensive and abundant in tropical regions, these foods are also good sources of other essential minerals (such as sodium, potassium, iron, and magnesium). The concentration of Se in foods depends on the conditions that affect its transfer from the soil to the plants. Since the range between the required and toxic levels of this element in human nutrition is very narrow, it is very important to accurately determine the levels of this element in human feed and agricultural commodity samples.
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