How do food producers measure the exact amount of carbs, proteins, vitamins etc. in a piece of food?
In: Biology
There are several different tests that can be done to measure these nutrients. I would have to look at my reference material to see what tests are done for each nutrient, but for example protein is measured by isolating the nitrogen in the sample and doing some math based on how much nitrogen is in protein. I believe protein is approximately 15% by weight for nitrogen if memory serves. There is a chemical that caused some controversy in the food industry was used to artificially elevate the amount of protein in the food. This chemical whose name escapes me is approximately 80% nitrogen by weight so it would drastically increase the amount of protein in the dood. If people are interested enough I can dig out my food analysis material and post what test is done for each nutrient.
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