Introduction to Proximate Analysis of Food Assignment PDF
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Running Head: INTRODUCTION TO PROXIMATE ANALYSIS OF FOOD 1
Introduction to Proximate Analysis of Food:
Food Products used in Whole Milk Powder
Student’s Name:
ID:
Institution:
Introduction to Proximate Analysis of Food:
Food Products used in Whole Milk Powder
Student’s Name:
ID:
Institution:
Running Head: INTRODUCTION TO PROXIMATE ANALYSIS OF FOOD 2
Introduction
Proximate analysis is a method used in food chemistry for the quantitative determination
of composition of different macronutrients present in food materials (Hart, F. L., & Fisher, H. J.
2012). It can be used to provide a very broad classification of food components, to give
comparison between foods based on nutritive value as well as to ensure that products made by
food- manufacturing companies meet legal requirements and safety standards and also for quality
control. One of the greatest merits of proximate analysis is that it is easy and thus cheap to carry
out. Some of its disadvantages are that it is not always selective; ammonia is determined as
protein and that it cannot be used to directly to determine carbohydrate content (James, C. S.
(Ed.), 2013).
This analysis that was developed in 1860 by Henneberg and Stohmann in Germany. It
began with the quest for nutritional analysis during that period and since then it has
been continuously developed, modified and improved. It includes determinations of six
components that include moisture, protein, fat (ether extract), crude fibre and ash in food (Atasie
et.al, 2009). The other materials present in the food sample apart from the ones listed above are
all covered by Nitrogen-free extract (NFE). NSE is however not measured by proximate analysis
but is calculated by subtracting from moisture, protein, fat, fibre and ash from 100 (Ramzan et.al,
2011). Thus, NFE represents a rough estimate of all soluble carbohydrate (i.e., sugar and starch).
Whole milk powder is obtained by removal of water and fat from whole milk (liquid).
There is usually a small percentage of water and fats left in the whole milk powder. Usually, the
whole milk powder contains 26%-40% fat, 3%-5% moisture, about 35%-40% lactose, 4%-6%
ash, and 25%-28% protein (Whetstine et.al, 2007).
Introduction
Proximate analysis is a method used in food chemistry for the quantitative determination
of composition of different macronutrients present in food materials (Hart, F. L., & Fisher, H. J.
2012). It can be used to provide a very broad classification of food components, to give
comparison between foods based on nutritive value as well as to ensure that products made by
food- manufacturing companies meet legal requirements and safety standards and also for quality
control. One of the greatest merits of proximate analysis is that it is easy and thus cheap to carry
out. Some of its disadvantages are that it is not always selective; ammonia is determined as
protein and that it cannot be used to directly to determine carbohydrate content (James, C. S.
(Ed.), 2013).
This analysis that was developed in 1860 by Henneberg and Stohmann in Germany. It
began with the quest for nutritional analysis during that period and since then it has
been continuously developed, modified and improved. It includes determinations of six
components that include moisture, protein, fat (ether extract), crude fibre and ash in food (Atasie
et.al, 2009). The other materials present in the food sample apart from the ones listed above are
all covered by Nitrogen-free extract (NFE). NSE is however not measured by proximate analysis
but is calculated by subtracting from moisture, protein, fat, fibre and ash from 100 (Ramzan et.al,
2011). Thus, NFE represents a rough estimate of all soluble carbohydrate (i.e., sugar and starch).
Whole milk powder is obtained by removal of water and fat from whole milk (liquid).
There is usually a small percentage of water and fats left in the whole milk powder. Usually, the
whole milk powder contains 26%-40% fat, 3%-5% moisture, about 35%-40% lactose, 4%-6%
ash, and 25%-28% protein (Whetstine et.al, 2007).
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