ABSTRACT
Introduction .......................................................................................... 203 Who Performs Food Analysis and Why .............................................. 204
Registration....................................................................................... 204 Enforcement...................................................................................... 206
Analytical Approach ............................................................................ 206 Quality Parameters........................................................................... 209
Common Techniques and Methods ..................................................... 210 Conclusions........................................................................................... 215 References ............................................................................................. 216
Food is a complex chemical mixture, consisting of primary constituents such as fat, protein, carbohydrates, fiber, moisture, and minerals, and what might be termed “secondary” or “minor” constituents that include natural chemicals as well as those added which may influence the flavor, stability, longevity, mechanical handling, and other properties of foods. Many of these secondary or minor constituents are intentionally added to foods, and thus are regulated in terms of what and how much may be added. The legal definition of a food additive includes any chemical that is present in a food in (normally) minor amounts at any time, either intentionally to produce a functional or technical effect or unintentionally as a consequence of the production, processing, storage, or packaging of a food item.
