Food composition analysis refers to the analysis of substances that are ingested by mouth and can sustain life and development, which is what provides energy and form or replace tissue. However, this definition for food industry management is difficult. Therefore, many countries and regions have developed their own food definitions and cut out a wide range of food substances to suit specific national conditions and folk customs.
In general, food is “a variety of finished products and raw materials for human consumption, as well as articles that are both food and medicine according to tradition, except for items for therapeutic purposes.”
Classification of food composition
The exogenous substances in foods, including food additives and pollutants, generally account for a small proportion. However, their impact on food is great. Food additives and pollutants tend to have the opposite effect at the right amount.
Endogenous substances are divided into two categories and 15 ingredients, which are the main content of food composition. Among them, the inorganic components include water and inorganic substances, and the organic components include proteins and amino acids, carbohydrates (including cellulose), lipids, vitamins, nucleic acids, enzymes, hormones, ethanol, alkaloids, pigment components, and aroma components. There are 13 kinds of flavoring ingredients and toxic ingredients.
The above classification of food ingredients is not based on considerations of the chemical composition and properties of the substance. Like inorganic substances, vitamins, pigment components, etc., their specific substances, composition and properties do not have much commonality. The reason for this classification is that from the perspective of food and nutrition. The components with the same or similar functions are divided into the same category to facilitate the development and discussion of the entire content.
Depending on the content of the food ingredient, the ingredients of the food can be roughly classified into six types, namely, water, protein, fat, carbohydrate (without cellulose), cellulose (commonly known as fiber), and inorganic matter. They are general ingredients, among them, vitamins and hormones are trace components. The sum of the general ingredients of the food is substantially 100% of the total content of the food ingredients. However, for special foods, such as white wine, is not in this case.
Difference of food composition
Among the constituents of various foods, only certain ingredients are the same. Moreover, the content of these ingredients in each food is also very different. Therefore, a food is a combination of one or more or all kinds of food ingredients. In other words, it is the food ingredients that make a variety of foods impossible, which is the combinability of the food ingredients. It is precisely because of the combination that the inherent differences in various foods have been created, which has led us to evaluate the nutritional value of food. This is usually what we say food composition analysis.
Laboratory of food composition analysis
The ancients said, "Food is god for the people." Nutrition comes mainly from daily diet, and without food, there is no nutrition. Our body needs balanced nutrition, and food, as the carrier of nutrition, plays an important role in maintaining life and health. While choosing food, there are several factors need to be considered. With years of experience in food testing, Alfa Chemistry has evolved into a leading global food analysis company that provides comprehensive composition analysis services and reliable test reports for various foods.