Testing Method, Recommended

Food Chemical Analysis

(for both Health Canada & FDA USDA Compliances)

Calories, Total

Calculated based on proximate.

Health Canada & FDA Total Calories = 9xFat (g) + 4xCarbohydrate (g) + 4xProtein (g)

USDA Total Calories = 9xFat (g) + 4x[Carbohydrate (g) – Insoluble dietary fiber (g)] + 4xProtein (g)

Fat, Total

AOAC 996.06, AACC GLC, AOCS GLC or equivalent: total fatty acids as triglycosides

Saturated Fatty Acids

trans Fatty Acids

AOAC 996.06, AACC GLC, AOCS GLC or equivalent

Cholesterol

AOAC 994.10, AACC GLC or equivalent

Carbohydrate, Total Carbohydrates

Calculated based on proximate: Total carbohydrates = (Serving size - ash - moisture - protein - fat)

Fibre, Total Dietary Fiber

AOAC 992.16 or 985.29, AACC or equivalent

Sugars

AOAC 980.13 or equivalent

Protein

AOAC 981.10 or 993.13

Vitamin A

AOAC 992.04, AACC or equivalent

Vitamin C

AACC 86-10, or validated Fluorometric or HPLC, or equivalent

Sodium, Calcium, Iron

Validated ICP, AA, or equivalent

Food Chemical Analysis

(Additional Information for Food Nutrients)

Servings per Container

Claimed by the manufacturer

Kilojoules, kJ per serving

Calculated based on proximate (see Calories). 1 Calorie = 4.186 kJ

Calories from Total Fat

Calories from Saturates + trans

Calculated based on a factor of 4 x g of the fatty acid, that’s determined by AOAC 996.06, AACC GLC, AOCS GLC or equivalent

Polyunsaturated Fatty Acids

Omega-6 Polyunsaturates

Omega-3 Polyunsaturates

Monounsaturated Fatty Acids

AOAC 996.06, AACC GLC, AOCS GLC or validated GC methods

Soluble Fiber

Insoluble Fiber

AACC or  equivalent

Sugar Alcohols, Polyols

Validated HPLC-RI or equivalent

Starch

AACC 76-13, AOAC or equivalent

Vitamin D (Vit D)

Validated HPLC-UV,  or equivalent

Vitamin E (Vit E)

AACC 86-47 or equivalent

Vitamin K (Vit K)

Validated HPLC-UV, or equivalent

Thiamine (Thiamin, Vit B1)

AACC 86-80, or equivalent

Riboflavin (Vit B2)

AACC 86-70/72, or equivalent

Niacin

AACC 86-49/50A/51, or equivalent

Vitamin B6 (Vit B6)

AACC 86-31, or equivalent

Folate

AACC 86-47 or equivalent

Vitamin B12 (Vit B12)

AACC 86-40 or equivalent

Biotin

Validated HPLC-UV or immunoassays

Pantothenic Acid

Validated HPLC-UV or equivalent

Phosphorus, Magnesium, Zinc, Selenium, Copper, Manganese,

Chromium, Molybdenum

Validated ICP or equivalent

Iodide (Iodine)

USP titration or equivalent

Chloride

Validated IC or equivalent

Analytical Target

Test

Acidity

Fat Acidity (General Method)

Fat Acidity (Rapid Method for Small Grains)

Fat Acidity (Rapid Method for Corn)

Fat Acidity (Colorimetric Method)

Titratable Acidity

Neutralizing Value of Acid-Reacting Materials

Hydrogen-Ion Activity (pH) (Electrometric Method)

Acids

Phosphoric Acid (Qualitative Method)

Phosphoric Acid (Quantitative Method)

Sulfuric Acid (Quantitative Method)

Acetic Butyric and Lactic Acids in Rye Flour

Benzoic Acid

Citric and Isocitric Acids

Tartaric Acid

Amino Acids

Acid-Stable Amino Acids

Sulfur Amino Acids

Tryptophan (Alkaline Hydrolysis)

Total Ash

Ash (Rapid Magnesium Acetate Method)

Ash (Rapid 2-Hour 600° Method)

Ash in Cacao Products

Ash in Dry Milk Products

Ash in Farina and Semolina

Ash in Molasses Sugars and Syrups

Ash in Soy Flour

Ash in Starch

Ash in Yeast Foods

Biotechnology

Bt Cry1Ab-Modified Corn in Corn Flour (ELISA Method)

StarLink Corn in Corn Flour and Corn Meal (ELISA Method)

ELISA Method for StarLink Corn in Corn Flour and Corn Meal

Color and Pigments

Pekar Color Test (Slick Test)

Color of Pasta (Reflectance Colorimeter Method)

Agtron Color Test for Flour

Determination of Pigments

Ingredients

Egg Solids (Digitonin Cholesterol Method)

Egg Solids in Pasta Products

Determination of Isoflavones in Soy and Selected Foods Containing Soy

Crude Fat

Crude Fat in Flour Bread and Baked Cereal Products Not Containing Fruit

Crude Fat in Cocoa

Crude Fat in Baked Pet Food

Crude Fat in Dry Milk Products

Crude Fat in Egg Yolk by Acid Hydrolysis

Crude Fat in Grain and Stock Feeds

Crude Fat in Wheat Corn and Soy Flour Feeds and Mixed Feeds

Unsaponifiable Matter

Fiber

Total Dietary Fiber

Total Dietary Fiber (Rapid Gravimetric Method)

Soluble Insoluble and Total Dietary Fiber in Foods and Food Products

Crude Fiber in Flours Feeds and Feedstuffs

Insoluble Dietary Fiber

Insoluble and Soluble Dietary Fiber in Oat Products (Enzymatic-Gravimetric Method)

beta-Glucan in Oat Fractions and Unsweetened Oat Cereals

beta-Glucan Content of Barley and Oats (Rapid Enzymatic Procedure)

Total Dietary Fiber (Uppsala Method)

Polydextrose in Foods by Ion Chromatography

Fructans in Foods and Food Products (Ion Exchange Chromatographic Method)

Measurement of Total Fructan in Foods by an Enzymatic/Spectrophotometric Method

Determination of trans-Galactooligosaccharides in Selected Food Products by Ion-Exchange Chromatographic Method

Resistant Starch in Starch Samples and Plant Materials

Total Dietary Fiber in Foods Containing Resistant Maltodextrin (Enzymatic-Gravimetric Method and Liquid Chromatography Determination)

Inorganic Constitutes

Chlorides in Ash as Sodium Chloride (Gravimetric Method)

Chlorides in Ash as Sodium Chloride (Volumetric Method)

Chlorides in Yeast Foods—Quantitative Method

Iodine Determination

Determination of Minerals by Inductively Coupled Plasma Spectroscopy

Microorganisms

Aerobic Plate Count

Coliform (E. coli)

Clostridium perfringens Enumeration

Rope Spore Count

Salmonella Bacteria

Enumeration of Staphylococcus aureus

Enterococci

Thermophilic Spore Counts (Total Aerobic Flat-Sour H2S Non-H2S Anaerobic)

Thermophilic and Psychrotrophic Bacteria

Mold and Yeasts Counts

Ergot (Ether-Bicarbonate Method)

Smut (Microscopic Method)

Smut (Sedimentation Method)

Moisture

Moisture (Air-Oven Methods)

Moisture (Air-Oven Method Drying at 135°)

Moisture and Volatile Matter in Fats and Shortenings

Moisture and Volatile Matter in Soy Flours

Moisture (By Distillation with Toluene for Fats and Shortenings)

Mycotoxins

Aflatoxin (Thin-Layer Chromatography Method)

Aflatoxin (Liquid Chromatography Method)

Zearalenone (Thin-Layer Chromatography Method)

Zearalenone and alpha-Zearalenol in Corn (HPLC Method)

Identification of Aflatoxin on TLC Plates

Deoxynivalenol in Wheat (TLC Method)

Fumonisins B1 B2 and B3 in Corn (Liquid Chromatographic Method)

Nitrogen

Crude Protein (Improved Kjeldahl Method)

Urea and Ammoniacal Nitrogen

Oxidizing Bleaching and Maturing Agents

Benzoyl Peroxide

Quantitative Method for Bromates

Ammonium Persulfate

Azodicarbonamide in Premix

Special Properties of Fats Oils and Shortenings

Determination of Free Fatty Acids

Determination of Peroxide Value (Acetic Acid-Chloroform Method)

Fatty Acid Composition by Gas Chromatography

Saturated Unsaturated Monounsaturated and Total Fats in Cereal Products by Acid Hydrolysis and Capillary Gas Chromatography

Iodine Value of Fats and Oils (Cyclohexane-Acetic Acid Method)

Acetone-Insoluble Lecithin

Melting Point (Capillary Method)

Monoglycerides and Free Glycerol

Saponification Value

Oil Stability Index

Smoke Flash and Fire Points

Starch

Starch (Glucoamylase Method with Subsequent Measurement of Glucose with Glucose Oxidase)

Total Starch Assay Procedure (Megazyme Amyloglucosidase/alpha-Amylase Method)

Determination of Damaged Starch

Determination of Damaged Starch (Spectrophotometric Method)

Sugars

Determination of Simple Sugars in Cereal Products (HPLC Method)

Determination of Saccharides by Liquid Chromatography

Determination of Glucose in Sugar Mixtures (Glucose Oxidase Method)

Determination of Sucrose

Determination of Reducing and Nonreducing Sugars

Vitamins

Vitamin A (Ultraviolet Absorption Method)

Vitamin A in Enriched Flour

Vitamin A and Carotene

Analysis of Vitamins A and E by High-Performance Liquid Chromatography

Ascorbic Acid (Indophenol-Xylene Extraction Method)

Choline

Niacin in Enrichment Concentrates

Niacin and Niacinamide in Cereal Products

Riboflavin (Fluorometric Method)

Thiamine (Thiochrome Method)

B-Vitamins in Vitamin Concentrates by HPLC