Nitrogen / protein determination
Almost all food and animal feed contains nitrogen/protein. The protein content is calculated from the percentage of nitrogen determined in a sample, and it is a key criterion for the quality and price of a product. This means that this analysis is very important to the food and animal feed industry.
Determination of substances that are volatile in steam
Distillation is one of the oldest methods of separating substances. This technology was developed further into the more efficient steam distillation, which provides more secure, quicker and more reproducible results for the same range of samples.
The capacity of substances to be separated out using steam is utilised in many analytical areas to determine the quality or quantity of these substances.
Total fat determination
Together with water, protein, fibre and sodium content, total fat content is one of the five key parameters used in assessing food quality.
Fat content is also significant in assessment of animal feed, and is determined as raw fat within the framework of Weende analysis.
In addition to other parameters, fat content is often a decisive factor with regard to pricing in the food and animal feed trade.
Extraction methods are often used for the determination of fat in food and feed. The physical separation process is also used in environmental and residue analysis and for the quality control of production materials. The substance to be determined is dissolved out of the sample using a suitable solvent and separated from the solvent.
Vegetable fibre determination
Fibre content determination is particularly important for animal feed.
The proportion of vegetable fibres has a significant influence on usability of the feed and on animal health. This extensive analysis reproduces the various steps of the digestive process in an animal’s stomach, which makes it possible to assess the value of the feed based on qualitatively and quantitatively different fibre fractions that have been determined.