Ingredient analysis and the science behind the food we eat
Food is highly diverse in its chemical composition and its natural form, however scientific developments by food technologies add further complexity to screening and ingredient analysis.
Screening and analysis of foods is used for general man-made and naturally occurring food ingredients, like determining how much sugar substitute or artificial sweeteners are present in foods. Conversely, innate natural ingredients, like antioxidants in chocolate or tea or collagen rich foods could potentially enhance health benefits.
There are more than 370 ingredients identified as GRAS, or ‘Generally Recognized as Safe’ for use as food additives (1), but how much of the ingredients are present, deeming a product potentially harmful or potentially healthful?
From the naturally-occurring food chemistry to the science-derived, SCIEX provides ingredient analysis solutions to food scientists and technologists to profile raw materials and finished products.
(1) US FDA SCOGS (Select Committee on GRAS Substances)
High confidence in ingredient identification with MS/MS