Food Analysis

Introduction
to
Food Analysis

Madam Nur Aisyah Binti Salman

Food Analysis

Course Learning Outcomes

CLO 1 CLO 2 CLO 3

Introduce the different methods Distingusih different sampling Discuss different food sample
used in food analysis. techniques that can be used. preparation prior analysis, choice
and validity of selected methods,
product specification and
nutritional labelling
What is Food Analysis?
Food Analysis
The discipline dealing with the development, application and
study of analytical procedures for characterizing the properties of
foods and their constituents.

It is a very important branch of analytical chemistry, able to

provide information about the chemical composition, processing,
quality control (QC) and contamination of foodstuffs, ensuring
compliance with food and trade laws.
Food Analysis

Provide information
about what ?
These analytical procedures are used to provide information
about a wide variety of different characteristics of foods:

Food composition
Structure
Physicochemical properties
Sensory attributes.
Food Analysis

This information is critical

To our rational understanding of the factors that
determine the properties of foods
To our ability to economically produce foods that
are consistently safe, nutritious and desirable
For consumers to make informed choices about
their diet.
Reason for Analyzing Food

Government regulations and

recommendations are designed Food Safety

The most important reason for analysing foods from both the
To maintain the general quality of the food
consumers and the manufacturer's standpoint is to ensure that
supply
they are safe.
To ensure the food industry provides
It would be economically disastrous, as well as being rather
consumers with foods that are wholesome
unpleasant to consumers if a food manufacturer sold a product
and safe
that was harmful or toxic.
To inform consumers about the nutritional
Food may be considered to be unsafe because it contains:
composition of foods so that they can make
Harmful microorganisms (e.g., Listeria, Salmonella)
knowledgeable choices about their diet
Toxic chemicals (e.g., pesticides, herbicides)
To enable fair competition amongst food
Extraneous matter (e.g., glass, wood, metal, insect matter).
companies
It is therefore important that food manufacturers do everything
To eliminate economic fraud.
they can to ensure that these harmful substances are not
present, or that they are effectively eliminated before the food
is consumed.
Reason for Analyzing Food

Quality Control Research & Development

The food industry is highly competitive and food In recent years, there have been significant
manufacturers are continually trying to increase changes in the preferences of consumers for foods
their market share and profits. that are healthier, higher quality, lower cost and
To do this they must ensure that their products more exotic.
are of higher quality, less expensive, and more Individual food manufacturers must respond
desirable than their competitors, whilst ensuring rapidly to these changes in order to remain
that they are safe and nutritious. competitive within the food industry.
To meet these rigorous standards food To meet these demands food manufacturers often
manufacturers need analytical techniques to employ a number ofscientists whose primary
analyse food materials before, during and after objective is to carry out research that will lead to
the manufacturing process to ensure that the the development of new products, the
final product meets the desired standards. improvement of existing products and the
reduction of manufacturing costs.
Type of Food Analysis

Qualitative Analysis Quantitative Analysis

Establishes the chemical identity Determines the relative amount of species,

of the species in the sample. in numerical terms.

i.e. The presence of pesticides in i.e. Determination of dioxin (pesticide) level

fruits/vegetables (but not the in fruits and vegetables. The unit is ppm.
amount of pesticides).
Food Industry Quality
Management System

Importance of Food Industry QMS

To compete in the marketplace, food companies must produce foods that meet
consumer demands, comply with government regulations, and meet the quality
standards of the company
Analytical methods must be applied across the entire food supply chain to
achieve the desired final product quality
Sampling
This step is about obtaining a representative
sample from a population and converting the
Sampling
sample to a form that can be analyzed

Sample
The sample is a portion taken for analysis that is
representative of the whole (population).

Generally, the sample for analysis should be

large enough for all intended determinations
Sample should be packed & stored to maintain
the quality from the moment of sampling.
The container should be identified clearly.
Official & legal sampling must be seal in such a
way that they cannot be opened without
breaking the seal.
 Type of Sample
Raw Material Process Control Finished Product Competitor/Complaint
Sample Sample Sample Sample

Do they meet your As a guide to processing Submitted by The sample was taken in the
specification? adjustment needed to customer market for developing new
Do they meet the produce an acceptable & How do the products.
required legal uniform product composition and What are its composition
specifications? Periodic checks of characteristics of a and characteristics?
Is the quality the finished products show complaint sample How can we use this
same as previous whether the food meets submitted by a information to develop new
deliveries? legal requirements, customer differ from a products?
acceptable to the sample with no
consumer problems?
Process of Define the population
Clearly define the population &understand the nature of the

Sampling product that is going to be sampled to select an appropriate

sampling plan.
The population may vary in size from a production lot, a
day’s production, a week’s production, or even a month’s
production. So, need to define it properly!

Specify Sampling Plan

According to IUPAC, a sampling plan is “a document that
predetermined procedure for the selection, withdrawal,
preservation, transportation and preparation of the portions
to be removed from a population as samples”.
A sampling plan should be a well-organized document that
establishes the required procedure for accomplishing the
primary objective of food analysis
Factor to be
considered
when specifying
the sampling plan
Sampling Procedure
Sampling Procedure
 Problem in Sampling

Sampling Bias Mislabeled of Sample

Not understand the population Cause mistaken sample
distribution identification.

Poor Sample Storage Changes in Composition

Resulting in the sample
Due to poor sample storage
degradation
Prevent changes in moisture content – samples
Sample Storage
should be stored in an airtight container. Samples should be stored in a container that protects the
sample from moisture and other environmental factors
Light-sensitive samples – should be stored in that may affect the sample (e.g., heat, light, air).
containers made of opaque glass or the container
wrapped in aluminium foil.

Oxygen-sensitive samples – should be stored under

nitrogen or inert gas.

Protect chemically unstable samples – Refrigeration

or freezing may be necessary.

Preservatives (e.g., mercuric chloride, potassium

dichromate, and chloroform) – used to stabilize
certain food substances during storage.
 Method of Sampling
Manual Sampling Automated Sampling
The sample is taken manually by personnel For a sample that is in motion/ continous
Prone to human error Less bias
Method of Sampling
 Sampling Design

Simple Random Sampling Systematic Sampling

Stratified Sampling Composite Sampling

Simple Random Sampling
SRS requires that the number of units in the population be
known
Each unit is assigned an identification number.
Then using a random selection process, a certain number of
identification numbers are selected according to the sample
size.
The random selection of the individual's units is done by
using random number tables or computer-generated
random numbers.
Units selected randomly (sample) are analyzed and the
results can be considered an unbiased estimate of the
population.
Systematic Sampling
Used when a complete list of sample units is
not available
When samples are distributed evenly over time
or space, such as on a production line.
The first unit is selected at random (random
start)
Then units are taken every nth unit (sampling
interval) after that.
Stratified Sampling
Involves dividing the population (size N) into a
certain number of mutually exclusive
homogeneous subgroups (size N1, N2, N3, etc.)
Then applying random or another sampling
technique to each subgroup.
Stratified sampling is used when
subpopulations of similar characteristics can
be observed within the whole population.

An example of stratified sampling would be a

company that produces tomato juice in
different plants. If we need to study the
residual activity of polygalacturonase in
tomato juice, we can stratify on production
plants and take samples on each plant.
Composite Sampling
This sampling technique is used to obtain
samples from items in bulk
Two or more samples are combined to reduce
the differences between the samples
 Preparation of Sample

Size Reduction & Prevention

Homogenization Lipid Oxidation

Enzyme Prevention Microbial

Inactivation Growth & Contamination
Size Reduction
If the particle size or mass of the sample is too large for
analysis, it must be reduced in bulk or particle size.
To obtain a smaller quantity for analysis, the sample can be
spread on a clean surface and divided into quarters.
The two opposite quarters are combined.
If the mass is still too large for analysis, the process is
repeated until an appropriate amount is obtained.

Homogenization
Grinding is important both for sample preparation prior to
analysis and for food ingredient processing.
Various mills are available for reducing particle size to
achieve sample homogenization.
To homogenize, moist samples, bowl cutters, meat mincers,
tissue grinders, mortars and pestles, or blenders are used.
However, mortars and pestles and mills are best for dry
samples.
Some foods are more easily ground after drying in a
desiccator or vacuum oven.
Prevention Lipid Oxidation
Unsaturated lipids are sensitive to oxidative degradation
and should be protected by storing under nitrogen or
vacuum.
Use antioxidants because this may stabilize lipids and may
be used if they do not interfere with the analysis.
Light-initiated photooxidation of unsaturated lipids can be
avoided by controlling storage conditions.
In practice, lipids are more stable when frozen in intact
tissues rather than as extracts.
Therefore, ideally, unsaturated lipids should be extracted
just prior to analysis.
Low temperature storage is generally recommended to
protect most foods.
Enzyme Inactivation
Heat denaturation to inactivate enzymes and freezer
storage (−20 to −30 C) for limiting enzyme activity are
common methods.
However, some enzymes are more effectively controlled by
changing the pH or by salting out
Oxidative enzymes may be controlled by adding reducing
agents.
Prevention Microbial Growth
Microorganisms are present in almost all foods and can
alter the sample composition.
Likewise, microorganisms are present on all but sterilized
surfaces, so sample cross-contamination can occur if
samples are not handled carefully.
Freezing, drying, and chemical preservatives are effective
controls and often a combination of these is used.
Regulation of Nutrition
Labelling & Claims in Malaysia

Importance of Nutrition Labelling

Previously, the Food Regulations did not require mandatory nutrition labelling for food
products, except for special purpose food such as infant formula and cereal-based food.
To help the industry overcomes these problems and to benefit the consumers, the
Ministry of Health Malaysia has amended the Food Regulation to make nutritional
labelling compulsory for most foods, as well as regulate health and nutrition claims.
Regulation of Nutrition
Labelling & Claims in Malaysia
Exemption
Certain foods are exempt from mandatory nutrition labelling requirements.
These include:
i.Food offered for sale by small businesses.
ii. Food sold in restaurants or other establishments in which food is served for immediate
human consumption.
iii. Raw fruits, vegetables and fish.
iv. Food in small packages.
v.Food products sold from a bulk container.
vi. Etc.
What is Nutritional Labelling

Nutritional Labelling
A nutrition label is a listing of the level of
nutrient(s) as displayed on the food label.
It is meant to provide factual information
about the nutritional content of the product.
What is Nutritional Labelling

Nutritional Labelling
Some of the information that can be found
on food labels that help us in making food
selection includes:
Nutrition information panel
Nutrition declarations (Claims)
List of ingredients
Date marking
Information on manufacturers or
manufacturers.
Example
Sample Format for
Nutritional Labelling

Nutritional Labelling
The nutrients that must be declared on food
labels are:
Energy
Carbohydrate
Protein
Fat
Total Sugar
(For Ready-To-Drink beverages)
Sample Format for
Nutritional Labelling

Nutritional Labelling Format

The use of units and decimal places for
each nutrient should follow the examples in
the sample format.
There is no decimal place for energy
1 decimal place for carbohydrates,
sugars, protein and fat.
Calculation based on
database of food composition

Nutritional Labelling Calculation

Food nutrients can be calculated based on the actual
amount of all ingredients used in food products

The Malaysian Food Composition Database (MyCFD) should

be the main database used
Example
Nutritional Labelling Calculation
In the formulation of a product namely milky bun, 1 kg of wheat
flour, 100 g of eggs and 200 g of fresh milk were utilized in a
single production producing 20 pieces of milky bun. A single
serving contains 1 piece of the milky bun.

By using Table 1, calculate the nutritional content per 100 g and

per serving of the product.