Objective
The main nutritional properties of a food are defined by its major organic components: total protein, total fat, carbohydrate (starch and sugars) and dietary fibre. Knowledge of the contents of major elements is also important. Accurate determination of these components has become more important because of the greater demand for reliable food labelling and the intracommunity trade in food products, but collaborative studies have shown that even the most experienced laboratories can make significant errors.
A preliminary intercomparison of methods identified many of the methodological weaknesses. Five reference materials (full cream milk powder, wholemeal flour, rye flour, haricot beans and lyophilized pork muscle) have been prepared and shown to be homogeneous and stable and have been certified with respect to total nitrogen protein, ash, total fat, dietary fibre, lactose and calcium, potassium, sodium, magnesium, chloride and phosphorus. Indicative values for starch, free sugars and dietary fibre by the Englyst method were also established. Indicative values for several important vitamins were determined.
The main nutritional properties of a food are defined by its major organic components; total protein, total fat, carbohydrate (starch and sugars) and dietary fibre. Knowledge of the contents of major elements such as Ca, K, P and Na is also important.
Accurate determination of these components has become more important because of the greater demand for reliable food labelling (Directives 79/112/EEC and 90/496/EEC) and, the implications for intra-community trade in food products.
Although routinely determined in industry and for nutritional purposes, collaborative studies have shown that even the most experienced laboratories can make significant errors.
Fields of science
CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques.
CORDIS classifies projects with EuroSciVoc, a multilingual taxonomy of fields of science, through a semi-automatic process based on NLP techniques.
Topic(s)
Data not availableCall for proposal
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CSC - Cost-sharing contractsCoordinator
6700 AE WAGENINGEN
Netherlands
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Participants (26)
31600 JOKIOINEN
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6703 BC WAGENINGEN
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32756 Detmold
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3850 AG LEUSDEN
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76131 KARLSRUHE
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5030 GEMBLOUX
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39800 Poligny
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75013 Paris
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NR4 7UA Norwich
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NR4 7UA Norwich
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1900 LISBOA
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TW11 0LY Teddington
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87435 Kempten
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28220 MAJADAHONDA (MADRID)
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1000 BRUXELLES
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6710 BA EDE
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75126 UPPSALA
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2860 SÖBORG
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20137 Milano
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6201 GA MAASTRICHT
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9090 Melle
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3400 HILLEROD
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8634 HOMBRECHTIKON
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3700 AC ZEIST
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MK44 1LQ Sharnbrook
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30125 Venezia
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