FT 45 - Food Analysis

Prelim Reviewer
Food Analysis • Standards of Fill-of-Container
- is the discipline dealing with the - states how full a container must
development, application and study be to avoid deception.

of analytical procedures for

characterizing the properties of Voluntary Standards
food and their constituents.

• Standards of Grade
Provide information fo the following: 
 - graded according to quality
1. Composition

2. Structure
Nutritional Labeling
‘ 3. Physicochemical properties
- pertains to the nutritional labelling of food,
4. Sensory Attributes
and mandatory for almost all food products
to have a standardised nutritional label.

Reasons for Analyzing Food

Authenticity
1. Government Regulation and - to ensure that consumers are not the
Recommendation victims of economic fraud and that the
- are designed to maintain the general competition among food manufacturers
quality of the food supply, to ensure the are fair.

food industry provides consumers with

food that are wholesome and safe, to Food Inspection and Grading

inform consumers about the nutritional - routinely analyses the properties of food
composition of the food so that can products to ensure that they meet the
make knowledgable choices about their appropriate law and regulations.

diet, to enable fair competition amongst

food companies, and to eliminate 2. Food Safety
economic fraud.
- most important reason for analyzing food
from both the consumer and manufacturers
Government Departments standpoint is to ensure they are safe.

Responsible:
1. Department of Agriculture
3. Quality Control
- Bureau of Animal Industry
- ensure that the products are higher quality,
-National Meat Inspection Service
less expensive, and safe and nutritious.

- Bureau of Fisheries and Aquatic

Resources
Product Process where they Monitor:
- Bureau of Plant Industry

- National Dairy Authority

• Characterization of Raw Materials
- Sugar Regulatory Agency
-to ensure minimum standards of
- Philippine Coconut Authority
quality that haver previously been
defined by the manufacturer.

2. Department of Health

- Food and Drug Administration

• Monitoring of Food During Process
- to be able to measure the
3. Department of Interior and Local properties of food during
Government
processing. If any problem
- Local Government Units
develops, then it can be quickly
detected, and the process adjust
4. Department of Trade and Industry
to compensate for it.

Standards: • Charaterization of Final Product

- it is important to analyze its
Mandatory Standards properties to ensure that it meets
the appropriate legal and labelling
• Standards of Identity requirements that it is safe, and
- specify the type and amount of that it is of high quality.

ingredient that certain food must

contain if they are called by a Hazard Analysis and Critical Control Point
particular name.
- a system developed, whose aim is to
systematically identify the ingredients or
• Standards of Quality processes that may cause problems (hazard
- defined for certain foods as the analysis), assign location (critical control
set minimum requirements.
points) within manufacturing process were
the properties of the food must be
 FT 45 - Food Analysis
Prelim Reviewer
measured to ensure that safety and quality Types of Changes in Stability:
are maintained, and to specify the
appropriate action to take if a problem is A. Chemical Stability
identified.
- refers to the change in
the type of molecules
4. Research and Development present in a food with
- individual food manufacturers must time due to chemical or
respond rapidly to these changes in order to biochemical reactions.

remain competitive within the food industry.

B. Physical Stability
Properties Analyzed: - refers the he change in
the spatial distribution of
1. Composition the molecules present in
- the composition of a food largely food with time due to
determines its safety, nutrition, movement of molecules
physicochemical properties, quality from one location to the
attributes and sensory characteristics. other.

2. Structure C. Biological Stability

- refers to the change in
Different Levels of Structure: the number of
microorganism present in
• Molecular Structure (~1 100nm) a food with time.
- cannot be seen with the naked
eye. • Flavor
- determined by the way the
• Microscopic Structure (~10nm 100um) certain molecules in the food
- can be seen thru a microscope interact with receptor in the mouth
and nose of human beings.
• Macroscopic Structure (~>100um)
- can be seen thru the naked eye 4. Sensory Attributes
- the quality and desirability of a food
product is determined by its interaction with
3. Physicochemical Properties the sensory organs of human beings.
- ultimately determine their perceived
quality, sensory attribute and behaviour Choosing an Analytical Technique

during production, storage and - to determine a particular property of a

consumption.
food material.

Physicochemical Properties of Food: Sources where Information is Obtained:

• Optical Properties • Books

- determined by the way that they - may provide general overview of
interact with electromagnetic the various analytical procedures
radiation the visible region of the used to analyse food properties or
spectrum. they may deal with specific food
components or physicochemical
• Rheological Properties characteristics.
- determined by the way that the
shape of the food changes or the • Ta b u l a t e d O ffi c i a l M e t h o d s o f
way that the food flows, in Analysis
response to applied force. - a number of scientific
organisation have been setup to
• Stability establish certain techniques as
- is a measure of its ability to resist official methods.

changes in its properties over time.

Scientific Organisations:
A. Association of the Official
Analytical Chemist
(AOAC)

B. American Oil Chemist

Society (AOCS)
 FT 45 - Food Analysis
Prelim Reviewer
• Journals • Speed
- analytical methods developed by - the time needed to complete the analysis
other scientist of a sample at a given time.

• Equipment and Reagent Suppliers • Sensitivity

- these companies will send you - a measure of lowest concentration of a
literature that describes the component that can be detected by a given
principle and specification of the procedure.
equipment or test procedures that
they are selling. • Specification
- a measure of the ability to detect and
• Internet quantify specific components within a food
- source of information on the material.
various analytical procedures
available for analyzing food • Safety
properties. - many reagents and procedures used in
may be potentially hazardous.
• Developing a New Technique
- there may be no suitable • Destructive/ Nondestructive
technique available and so it is ` - the sample is destroyed during analysis.
necessary to develop a new one.

• On-line/ Off-line
Different Molecular - used to measure the properties of food
Characteristics: during processing while some after.

A. Molecular Characteristics • Official Approval

- size, shape, polarity, - methods that have been comprehensively
electrical charge, studied by independent analysts and shown
interaction with radiation. to be acceptable.

B. Physical Properties • Nature of Food Matrix

- Density, rheology, - the composition, structure and physical
optical properties, properties of the matrix material
electrical properties, surrounding the analyte often influence the
Chase transition. type. Of method that can be used to carry
out analysis.
C. Chemical Reactions
- specific chemical Sampling and Data Analysis
reactions between -analysis of the different food material
components of interest depends on t he successful complete of a
and added reagent.
number of different steps; planning
(identifying the most appropriate analytical
Selecting Appropriate Techniques procedure), sample selection, sample
preparation, performance pf analytical
• Precision procedure, statistical analysis of
- ability to reproduce a answer between measurements, and data reporting.

determination performed by the same

scientist using the same approach.
Sample Selection and Sample Planning
- determine the characteristics of a large
• Reproducibility quantity of food material, such as the
- ability to reproduce a answer by scientist content of a truck arriving at a factory, a
using the same approach but different days worth of production, or the products
laboratories.
store in a warehouse.

• Accuracy
- a measure of how close one can actually
measure the true value of the parameter.

• Simplicity of Operation
- a measure of the ease.

• Cost
- the total cost of the analysis.
 FT 45 - Food Analysis
Prelim Reviewer
Terms used to Describe Characteristics Type of Sampling Plan
of a Material that will be Analyzed:
• Finite or Infinite
• Population - A finite population is one that has
- the whole material estimate. definite size.

- A infinite population is one that has no

• Sample definite size.
- a fraction of the population.

• Continuous or Compartmentalized
• Laboratory Sample - A continuous population is one in
- the sample may be to large so a which there is no physical separation.

fraction of its quantity is used. - A compartentalized population is one

that splits into a number of separate
Sampling Plan sub-units.

- a clearly written document that contains

precise details that an analyst uses to • Homogenous or Heterogenous
decide the sample size, the location from - a homogenous population is one in
which the sample should be selected, the which the properties of the individual
method used to collect the sample, and the samples are the same at every location.

method to preserve them prior to analysis. - a heterogenous population is one in

which the properties of the individual
Purpose of Analysis samples vary from location.

Type of Sampling Plan Used: Nature of Test Procedure

- used to analyze the food may also determine
• Official Samples the choice of a particular sampling plan.

- samples may be selected for

office or legal requirements by Developing a Sampling Plan
government laboratories.

Types of Development Sampling Plan:

• Raw Materials
- raw material are often analyzed • Sample Size
before acceptance by a factory. - size of the sample selected for analysis
largely depends on the expected variation.

• Process Control Samples

- food often analyzed during Sequential Sampling
processing to ensure that the - sub sampling selected
process is operating in an efficient from the population are
manner. examined sequentially.

• Finished Products • Sample Location

- Samples of the final product are - sample is taken from from because all the
usually selected a d tested to sub-samples have the same properties.

ensure that the food is safe, meet

legal and labelling requirements, Random Sampling
and is of high consistent quality. - the sub-samples are chosen
randomly from any location.

• Research and Development

- analysed by food scents involved Systematic Sampling
in fundamental research or in - the samples are drawn
product development. systematically with location or time

Nature of Measured Property Judgment Sampling

- it is necessary to clearly specify the particular - the sub-smokes are drawn from
property that is going to be measured.
the whole population using
judgment and experience of an
Nature of Population analyst.
- to clearly define the nature of population from
which samples are to be selected when deciding • Sample Collection
which type of sampling plan to use.
- sample selection may either be carried out
manually or mechanically,
 FT 45 - Food Analysis
Prelim Reviewer
Preparation of Laboratory Samples Sources of Error

Making Samples Homogenous Common Source of Error:

-the samples from the population is usually
heterogenous.
• Personal Errors (Blunders)
- the analytical test is not done
Reducing Sample Size correctly.
- a small and more manageable portion is
selected for analysis.
• Random Errors
- produce data that vary in a non-
Preventing Changes reproducible fashion from one
- to ensure that it does not undergo any measurement to the next.
significant changes in its properties.

• Systematic Errors
Enzymatic Inactivation - produces results that consistently
- foods contain active enzymes they can deviate from the true answer in
cause changes in properties of food prior some systems way.
to analysis. (Freezing, Drying, Etc.)

Lipid Protection
- unsaturated lipids may be altered by
various oxidation reactions. Exposure to
light, elevated temperatures, oxygen or
pro-oxidants that can increase the rate at
which these reaction proceed.

Microbial Growth and Contamination

- Microorganisms are present naturally in
many foods and if they are not controlled
they can alter the composition of the
sample to be analyzed.

Physical Changes
- a number may occur in the sample,

water loss or gained, fat or ice melt or

crystallisation.

Sample Identification
- laboratory samples should always be
labeled carefully so that if any problem
develops its origin can easily be identified.

Information Included:

• Time Sample was Taken

• Location Sample was Taken
• Person who took the Sample
• Method Used to Select the Sample