FE 410: Technical Analysis of Foods and Feeds

Lecture 1

INTRODUCTION
TO FOOD
ANALYSIS
Engr. Dianne Yspher H. Habal
INTRODUCTION
Investigations in food science and
technology, whether by the food
industry, governmental agencies,
or universities, often require the
determination of food composition
and characteristics.
INTRODUCTION
Trends and demands of consumers,
national and international regulations, and
realities of the food industry challenge
food scientists as they work to monitor
food composition and to ensure the quality
and safety of the food supply

Introduction to Food Analysis

INTRODUCTION
All food products require analysis of various
characteristics (i.e., chemical composition,
microbial content, physical properties, sensory
properties) as part of a quality management
program, from raw ingredients, through
processing, to the final product.
INTRODUCTION
Of course, food analysis is also used
extensively for research on foods and
food ingredients. The nature of the
sample and the specific reason for the
analysis commonly dictate the choice
of analytical methods.
 REASONS FOR ANALYZING FOODS AND
TYPES OF SAMPLES ANALYZED
Consumer trends and demands, national and international
regulations, and the food industry’s needs to manage product
quality dictate the need for analysis of food ingredients and
products and explain the types of samples analyzed.
 Nutrition labeling

Food safety
Government Food inspection and grading

regulations Authenticity

Standards – mandatory
and voluntary

REASONS FOR ANALYZING FOODS

Research and Quality control

development
CONSUMER TRENDS
AND DEMANDS
Consumers have many Consumer demand has
choices regarding their driven significant growth
food supply, so they in products making claims,
can be very selective many of which bring an
about the products they increased need for food
purchase. analysis.
CONSUMER TRENDS
AND DEMANDS

For example, the consumer-driven, gluten-free claim has

led to increased raw material/ingredient testing and
finished product testing, required to comply in the
United States with the definition of this claim was
established by the Food and Drug Administration.
CONSUMER TRENDS
AND DEMANDS

Many consumers are interested in the relationship

between diet and health, including functional foods that
may provide health benefits beyond basic nutrition. The
use of social media by consumers has changed
expectations and raised questions about the food supply.
Government Regulations
and International
Standards and Policies

For food companies to market safe, high-quality

foods effectively in a national and global
marketplace, they must pay increasing attention
to government regulations and guidelines, and to
the policies and standards of international
organizations.
Government Regulations and
International Standards and Policies

Government regulations related to the composition of foods

include nutrition labeling, product claims, standards, inspection
and grading, and authenticity. This latter issue of authenticity is
a challenge for the food industry, given the constant threat of
economic adulteration of food products and ingredients.
Government Regulations and
International Standards and Policies

Detecting untargeted compounds in foods and determining

their identity are challenges that require advanced analytical
techniques that are powerful, sensitive, and fast
 FOOD INDUSTRY MANAGEMENT
OF PRODUCT QUALITY

Ingredient Processing Final product

(Raw materials)

Specifications Process control samples Consistent quality

Certificate of analysis Nutrition labeling
In-House testing Legal requirements
TYPES OF SAMPLES ANALYZED
Raw materials
Do they meet your specifications?
Do they meet required legal specifications?
Are they safe and authentic?
Will a processing parameter have to be modified because of any
change in the composition of raw materials?
Are the quality and composition the same as for previous deliveries?
How does the material from a potential new supplier compare to that
from the current supplier?

Introduction to Food Analysis

TYPES OF SAMPLES ANALYZED
Process samples control
Did a specific processing step result in a product of
acceptable composition or characteristics?
Does a further processing step need to be modified to obtain
a final product of acceptable quality?

Introduction to Food Analysis

TYPES OF SAMPLES ANALYZED
Finished product
Does it meet the legal requirements?
What is the nutritive value, so that label information can be
developed? Or is the nutritive value as specified on an existing label?
Does it meet product claim requirements (e.g., “low fat,” “gluten-
free”)?
Will it be acceptable to the consumer?
Will it have the appropriate shelf life?
If unacceptable and cannot be salvaged, how do you handle it? (trash?
rework? seconds?)

Introduction to Food Analysis

TYPES OF SAMPLES ANALYZED
Competitor’s sample

What are its composition and characteristics?

How can we use this information to develop new products?

Introduction to Food Analysis

TYPES OF SAMPLES ANALYZED
Complaint sample

How do the composition and characteristics of a complaint

sample submitted by a customer differ from a sample with no
problems?

Introduction to Food Analysis

Increasing Dependence on Suppliers
Downsizing in response to increasing
competition in the food industry often has
pushed the responsibility for ingredient
quality to the suppliers. Companies
increasingly rely on others to supply high-
quality and safe raw ingredients and
packaging materials.

Introduction to Food Analysis

Such specifications for raw materials/ingredients come in various
forms within the food industry, with three commonly used forms
described below:

TECHNICAL/PRODUCT DATA SHEET

SPECIFICATIONS

CERTIFICATE OF ANALYSIS (COA)

Technical or Product
Data Sheet
This is used by the supplier
when a salesperson is selling
ingredients; gives maximum,
minimum, and/or range of
values, as appropriate, and
methods of analysis
 Specifications
The internal company document that
defines company (processor)
requirements (minimum, maximum,
and/or target values) and links these to
specific methods of analysis; much of
the data come from the Technical/
Product Data Sheet; give the
requirements for the Certificate of
Analysis
Certificate
of Analysis
(COA)
This includes results of analytical tests
related to predetermined specifications for
specific shipment sent to the customer;
gives actual values and methods of analysis
STEPS IN ANALYSIS
1. Select and Prepare Sample

2. Perform the Assay

3. Calculate and Interpret the Results

Introduction to Food Analysis

METHOD SELECTION
1. Objective of the Assay

2. Characteristics of the Method

3. Validity of the Method

4. Consideration of Food Composition

Introduction to Food Analysis

 VALIDITY OF THE METHOD

Numerous factors affect the usefulness and validity of the data

obtained using a specific analytical method. One must consider
certain characteristics of any method, such as specificity, precision,
accuracy, and sensitivity.

Introduction to Food Analysis

Standard Reference Materials

A major consideration for determining method validity is the

analysis of materials used as controls, often referred to as standard
reference materials or check samples

Introduction to Food Analysis

ISO CERTIFICATION
To help ensure validity of results generated
by methods of analysis, commercial, private,
and government laboratories are increasingly
using ISO (International Organization for
Standardization) certification (currently
17025) to help assure their customers of the
quality of their work.
ISO CERTIFICATION
Certification can be for the entire laboratory
and/or just individual assays (i.e., methods and
procedures).
Once certified, these laboratories are audited
for recertification every two years.
ISO certification involves review of standard
operating procedures, forms, records, work
instructions, document control process, and
test methods.

Introduction to Food Analysis

Consideration of
Food Composition
Proximate analysis of foods
refers to determining the major
components of moisture, ash
(total minerals), lipids, protein,
and carbohydrates.
Consideration of
Food Composition
The performance of many analytical methods
is affected by the food matrix (i.e., its major
chemical components, especially lipid,
protein, and carbohydrate). In food analysis,
it is usually the food matrix that presents the
greatest challenge to the analyst
CONSIDERATION OF FOOD COMPOSITION
A task force of AOAC International (formerly known as the Association
of Official Analytical Chemists, AOAC) suggested a “triangle scheme” for
dividing foods into matrix categories.
OFFICIAL METHODS
AOAC International
It is a globally recognized, 501(c)(3),
independent, third-party, not-for-profit
association and voluntary consensus standards
developing organization founded in 1884.

When analytical needs arise within a community or

industry, AOAC INTERNATIONAL is the forum for
finding appropriate science-based solutions
through the development of microbiological and
chemical standards.
 AOAC-OMA
AOAC Official Methods of Analysis

It is the widely used compilation of methods

adopted over the years. Details of the method
validation program are given online and in the
front matter of that book.
It also includes methods appropriate for a wide
variety of products and other materials. These
methods often are specified by the FDA with
regard to legal requirements for food products.
Other Endorsed Methods
The AACCI publishes a set of
approved laboratory methods,
applicable mostly to cereal
products (e.g., baking quality,
gluten, physical dough tests,
staleness/texture).
Other Endorsed Methods
The AOCS publishes a set of official
methods and recommended practices,
applicable mostly to fat and oil analysis (e.g.,
vegetable oils, glycerin, lecithin).
AOCS is a widely used methodology
source on the subjects of edible fats
and oils, oilseeds and oilseed proteins,
soaps, synthetic detergents, industrial
fats and oils, fatty acids,
oleochemicals, glycerin, and lecithin.
Other Endorsed Methods
Standard Methods for the Examination
of Dairy Products, published by the
American Public Health Association,
includes methods for the chemical
analysis of milk and dairy products
(e.g., acidity, fat, lactose,
moisture/solids, added water).
Other Endorsed Methods
Standard Methods for the Examination of
Water and Wastewater is published jointly
by the American Public Health
Association, the American Water Works
Association, and the Water Environment
Federation.
Other Endorsed Methods
Food Chemicals Codex published by USP,
contains methods for the analysis of certain
food additives.
Chemistry Laboratory Guidebook contains
test methods used by USDA laboratories
for ensuring the safety and accurate
labeling of foods regulated by the USDA
SUMMARY
Food scientists and technologists determine the chemical
composition and physical characteristics of foods
routinely as part of their quality management, product
development, or research activities.

Consumer, government, and food industry concern for

food quality and safety has increased the importance of
analyses that determine composition and critical product
characteristics.
SUMMARY
To successfully base decisions on results of any analysis,
one must correctly conduct all three major steps in the
analysis: (1) select and prepare samples, (2) perform the
assay, and (3) calculate and interpret the results.

The choice of analysis method is usually based on the

objective of the analysis, the characteristics of the method
itself (e.g., specificity, accuracy, precision, speed, cost of
equipment, and training of personnel), and the food matrix
involved.
SUMMARY
Validation of the method is important, as is the use of
standard reference materials to ensure quality results.

Rapid methods used for quality assessment in a

production facility may be less accurate but much faster
than official methods used for nutritional labeling.
SUMMARY
Endorsed methods for the chemical analyses of foods
have been compiled and published by AOAC
International, AACCI, AOCS, and certain other nonprofit
scientific organizations.

These methods allow for comparison of results between

different laboratories and for evaluation of new or more
rapid procedures.
STUDY QUESTIONS
1. Identify six specific reasons you might need to
determine certain chemical characteristics of a food
product (or ingredient) as part of a quality
management program.
2. You are considering the use of a new method to
measure compound X in your food product. List six
factors you will consider before adopting this new
method in your quality assurance laboratory.