Critical matrices for the analysis of dietary fibre methods
A variety of different methods are offered for the analysis of dietary fibres. The correct application is critical for the results! For example, if the samples contain higher-molecular fractions of FOS, which are only partially co-precipitated, or contain resistant starches and maltrodextrins, which are occasionally also only partially detectable.
Depending on whether low-molecular dietary fibres or dietary fibre components have been added to the sample, different methods have to be applied.
With the parameters "dietary fibres total", "dietary fibres AOAC" as well as "dietary fibres besides inulin" we have established three methods according to ASU L 00 00-18, AOAC 2017.16, ASU L 00.00-79, which cover all kinds of samples.
Matrices: Baked goods, chocolate
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