Suda insoluble Solid Matter determination

Determination of water insoluble solids
Determination of water insoluble solids

Food products consist of water and dry matter. If water is removed from food, dry matter remains. The remaining part is generally called total dry matter. This is because the dry matter consists of two different elements. A part of the total dry matter is composed of substances insoluble in water. These water-insoluble substances are called water-insoluble dry matter. A part of the total dry matter is composed of water soluble substances. This water-soluble portion is called the water-soluble dry matter, brix or refractometer value.

The water-insoluble dry matter in foodstuffs is composed of large molecular compounds such as starch and cellulose. On the other hand, water-soluble dry substances form sugars, especially fructose and glucose, as well as organic acids such as citric acid, malic acid and tartaric acid.

Determination of water-insoluble dry matter is based on the principle of dissolution, filtration and drying of water-soluble substances. The amount of dry matter insoluble in water is calculated by calculating the amount of dry matter soluble in water from the total amount of dry matter.

The determination of dry matter is most commonly used in meat products such as salami and sausages, in milk derivatives such as cheese and butter, in high moisture foods such as vegetables and fruits, and in liquid foods such as fruit juices and alcoholic beverages.

Within the scope of physical analysis, determination of water-insoluble solids is performed in authorized laboratories. During these studies, complied by the domestic and foreign organizations. In addition, generally accepted test methods and test criteria are complied with all over the world. In this way, reliable and unbiased results are obtained. In the determination of water-soluble solids, the following standard is complied with:

  • TS 1126 ISO 751 Fruit and vegetable products - Determination of water-insoluble solids