|
| Methodology Used for NLEA
Analysis |
|
| Fat. AOAC 16th Edition (1995), 32.1.14 is the
general method. Use of specialized modifications or different types of extractions apply
to certain other categories of foods. |
|
| Protein. AOAC 16th Edition (1995), 32.1.22
(factor to convert % nitrogen to % protein may vary from product to product). |
|
| Moisture. Typical methods are AOAC 16th Edition
(1995), 32.1.02 and 32.1.03. Drying times and temperatures, the use of vacuum and other
conditions will vary for different sample classes. |
|
| Ash. AOAC 16th Edition (1995), 32.1.05. |
|
| Total Carbohydrates. Calculation of total carbohydrates
as the difference between 100% less % moisture, less % protein, less % ash, and less %
fat. |
|
| Total Dietary Fiber. AOAC 16th Edition (1995),
45.4.07 (enzymatic-gravimetric method). |
|
| Sugars Profile. AOAC 16th Edition (1995),
32.2.07 (liquid chromatographic method). |
|
| Cholesterol. AOAC 16th Edition (1995), 41.1.45. |
|
| Fatty Acid Profile. Extraction of fat and fatty
substances, followed by AOAC 16th Edition (1995), 41.1.28. |
|
| Vitamin A. In-house liquid chromatographic methods for
both retinol-type compounds (animal derived) and carotenes (plant derived). |
|
| Vitamin C. (Ascorbic Acid) AOAC 16th
Edition (1995), 45.1.14 (titrimetric method). In-house liquid chromatographic method used
when titrimetry unreliable. |
|
| Sodium, Calcium, Iron (+Potassium, when Requested). Ashing
(AOAC method 32.1.05, above), followed by Atomic Absorption Spectrophotometry. |
|
| Return to Nutritional Labeling
page |
