Food News

Protein is one of the key parameters in food characterisation and quality control. AGROLAB Ibérica (Tarragona) now offers two methods accredited under ISO/IEC 17025 for protein determination: Kjeldahl and Dumas. This enables us to provide different analytical options depending on the characteristics of the product and each customer's specific requirements.

The Kjeldahl method, one of the most widely used reference procedures for protein determination, is based on converting the nitrogen present in the sample through a digestion step, followed by distillation and titration. The protein content is subsequently calculated from the nitrogen content determined, using the appropriate conversion factor. We have now added the Dumas method, which determines nitrogen by combusting the sample at high temperature. The resulting gases are processed and the nitrogen is quantified as N₂, allowing the protein content to be calculated from this result. This is an automated procedure that stands out for its speed, its ability to process large numbers of samples and its reduced use of chemical reagents. Having both methods accredited under ISO/IEC 17025 therefore means more than simply adding a new analytical technique. It gives us greater flexibility and allows us to select the most appropriate procedure according to the type of food, the purpose of the analysis and the applicable requirements. With this expansion, we continue to incorporate new technologies into our analytical portfolio while keeping our main priority in focus: providing reliable results and solutions tailored to our customers' needs.

Author: Dr Isabel Gómez. AGROLAB Iberica