» We are exhibiting at the Plant-Based Trends and Innovations Conference on 8th February 2023 in London.
Amino Acid Content
With accreditation to ISO 17025:2017, we provide a quantitative analysis which routinely includes a full profile of amino acids found in food and drink products. The report can also be provided for specific amino acids such as methionine, taurine or phenylalanine often of interest to customers in the specialist food industries.
Our method of post-column detection provides separation of the amino acids before detection enabling us to accurately determine amino acid content in a wide variety of sample types. The benefits of this “gold standard” method are quantification of amino acids rather than protein content evaluated using nitrogen content as used by other methods which may inaccurately report high nitrogen from sources other than amino acids. Our method of post-column detection also enables us to analyse products that contain carbohydrates, fats etc that are not pure protein-based products as required by pre-column detection methods.
Example of sample types:
- Whey protein bars and supplements
- Beers and drinks
- Pet foods
- Low protein crackers and biscuits
- Milk and milk products
- Products containing taurine
More information on sample requirements can be found on our amino acid analysis page.
Amino acid analysis methods review: Post column detection method compared to Kjeldahl and Dumas methods
We discuss three methods widely used for the acquisition of protein content in food products. Methods are briefly explained and the advantages and disadvantages of each explored.
AltaBioscience is pleased to announce its participation at this year’s Food Safety Conference being held at One America Square, Central London on 27th September 2018. This conference, attended by industry-leading food & drink manufacturers, will focus on strategies to assess the threats, vulnerabilities and risks associated with food and drink manufacture. AltaBioscience supports the food and drink industry by providing […]