Category Archives: Food Science Experiments

Test For Rancidity Of Fats – Kreis Test

By | January 11, 2018

Fats are smooth, greasy substances that are insoluble in water. Fat is mainly a fuel source for the animal or plant in which it is found, or the animal that eats it. Fats contain more than twice the amount of protein or carbohydrate. Fats also contribute to the texture and give a rich flavour to… Read More »

Fat Melting Point Analysis With Principle

By | December 6, 2017

Fats are invariably the mixture of different triglycerides and have different melting points. Therefore they do not melt at fixed temperature but over a range of temperature. The melting point is the temperature at which solid and liquid phases are in equilibrium. While melting point of fat is related to its physical and thermal properties.… Read More »

Estimation Of Ash Content In Food

By | August 8, 2017

Ash refers to the inorganic residue remaining after either ignition or complete oxidation of organic matter in a foodstuff. A basic knowledge of the characteristics of various ashing procedures and types of equipment is essential to ensure reliable results. Two major types of ashing are used: dry ashing, primarily for proximate composition and for some… Read More »

Kjeldahl Method – Estimation Of Protein In Food

By | July 30, 2017

The protein content of foods can be determined by numerous methods. The Kjeldahl method and the nitrogen combustion (Dumas) method for protein analysis are based on nitrogen determination. Both methods are official for the purposes of nutrition labeling of foods. While the Kjeldahl method has been used widely for over a hundred years, the recent… Read More »

Soxhlet Extraction Method- Estimation Of Fat In Food

By | May 6, 2017

Fat plays an important role in many foods. Fat contribute to the flavour of food as well as it gives texture and also mouthfeel to the food. It is an important component which gives us maximum energy. Approximately 9 Kcal energy per gram. Extra intake of fat mostly leads to obesity and below the level lead… Read More »