Food Analysis is the discipline dealing with the development, application and study of analytical procedures for characterizing the properties of foods and their constituents. All food products whether raw or processed are analyzed to provide information about a wide variety of different characteristics including their composition, structure, physicochemical properties and sensory attributes.
Nutrients : e.g Proteins, Amino acids, Total Cholesterol, Trans fats & Lipid profile, Carbohydrates, Sugars, Dietary fiber, Vitamins, Minerals etc.,
Additives : e.g Colors, Dyes, Stabilizers, Antioxidants, Flavors & Fragrances, Preservatives etc.,
Adulterants : They are added intentionally to the food products mostly for the purpose of cost benefits and they may be present at higher as well as lower amounts. They may be safe or sometimes highly toxic, such as, argemone in mustard oil, Sudan in red chilies, animal cholesterol in ghee, low cost vegetable oil in high cost vegetable oil etc.,
Contaminants & Toxicants : Toxicants can be classified into : Physical toxicants –e.g glass, wood, metal, insect matter etc., Biological toxicants – e.g. microbes and pathogens Chemical toxicants – e.g. residual pesticides, residual antibiotics, mycotoxins and environmental pollutants like PAH, PCB, Dioxins, toxic metal etc.,