EN 19537 Protein and Amino Acid Analysis in Freeze-Dried Foods
The European Standard EN 19537 provides a comprehensive framework for the precise measurement of protein and amino acid profiles in freeze-dried foods. This method is essential for ensuring product quality, compliance with regulatory standards, and maintaining consumer trust.
Proteins are vital nutrients that play crucial roles in various biological processes within living organisms. The integrity of proteins can be significantly affected during freeze-drying, which involves the removal of water from a frozen food sample without thawing it at elevated temperatures. This process creates a product with enhanced shelf life and stability.
Freeze-dried foods are popular in various sectors including space exploration, military rations, long-term storage solutions, and clinical nutrition. The accurate determination of protein content and amino acid profiles is critical for these applications to ensure the nutritional value remains intact during processing.
The standard outlined in EN 19537 ensures that freeze-dried foods meet specific quality criteria by providing precise analytical methods. This includes a detailed procedure for sample preparation, instrumental analysis using high-performance liquid chromatography (HPLC), and calculation of results based on reference materials.
Quality managers rely on this service to verify that their products adhere to international standards like ISO 6529 and EN 14732. Compliance officers use the data provided by this analysis to ensure regulatory compliance, while R&D engineers can utilize it for developing new formulations or optimizing existing processes.
For procurement teams, knowing the precise protein content helps them source high-quality ingredients more effectively. By leveraging EN 19537’s methodology, they can ensure that suppliers meet the required specifications, thus maintaining product integrity throughout the supply chain.
| Parameter | Description |
|---|---|
| Protein Content (g/100g) | The percentage of total nitrogen, which is indicative of protein content. |
| Amino Acid Profile | An in-depth analysis of individual amino acids present and their ratios. |
| Sample Preparation | Involves rehydration, digestion, and filtration steps to ensure accurate measurement. |
| Instrumentation Used | HPLC coupled with a UV detector for sensitive detection of amino acids. |
Scope and Methodology
The scope of EN 19537 encompasses the detailed procedures required to conduct protein and amino acid analyses on freeze-dried food products. This includes methods for sample preparation, instrumental analysis, and calculation of results.
- Sample Preparation: The process involves rehydrating the freeze-dried sample with distilled water, digesting it using a strong acid, followed by filtration through a fine mesh to remove particulates.
- Instrumental Analysis: High-performance liquid chromatography (HPLC) equipped with a UV detector is utilized for detecting and quantifying amino acids.
- Calculation of Results: The results are calculated based on reference materials and expressed as percentage values.
Customer Impact and Satisfaction
The successful implementation of EN 19537 has numerous benefits for its customers. Here are some key impacts:
- Precision in Analysis: Accurate measurement ensures that freeze-dried foods meet the necessary quality standards.
- Regulatory Compliance: Ensures adherence to international regulations such as ISO 6529 and EN 14732.
- Informed Decision-Making: Quality managers, compliance officers, R&D engineers, and procurement teams can make informed decisions based on reliable data.
- Consumer Trust: By ensuring product quality and nutritional integrity, this service fosters trust among consumers.
Environmental and Sustainability Contributions
The analysis provided by EN 19537 contributes significantly to environmental sustainability. Accurate protein content measurement helps in the optimization of resource use, such as water and energy during production processes.
By ensuring that freeze-dried products are not only nutritious but also made from high-quality ingredients, this service aids in reducing waste generation. Additionally, it supports sustainable practices by enabling manufacturers to continuously improve their processes and reduce environmental impact.
