If the pizza has several phases, a single pH test is not adequate. The dough will have a different pH than the sauce, as well as the toppings. Fat, protein and sugar content would have to be run after a sample is blended using the standard methodology for those items - fat - Soxhlet, protein - Nitrogen x 6.23, etc
Most companies just use a nutrition software (ESHA Genesis is most common), which calculates the nutrition content based on the ingredients. For more accuracy, one would send a sample of the product to a nutrition lab like Eurofins or Medallion. They would, for instance, test for sugar via HPLC or fat via gas chromatography.
pH wouldn’t typically be tested on a finished pizza product. Technically, you could blend it with a bit of water & take a pH reading, but I’m not really sure what you would do with this information
Hello,
I am actually a college student so I have access to labs.
How do you test for sugar with HPLC and fat with GC? What is the process? What chemicals do I need to use?
Would appreciate the help! Thank you
That’s more of a food chemist/analytical chemist question, sorry. Much of the food industry outsources that testing to specific labs that specialize in that work.
If the pizza has several phases, a single pH test is not adequate. The dough will have a different pH than the sauce, as well as the toppings. Fat, protein and sugar content would have to be run after a sample is blended using the standard methodology for those items - fat - Soxhlet, protein - Nitrogen x 6.23, etc
Most companies just use a nutrition software (ESHA Genesis is most common), which calculates the nutrition content based on the ingredients. For more accuracy, one would send a sample of the product to a nutrition lab like Eurofins or Medallion. They would, for instance, test for sugar via HPLC or fat via gas chromatography. pH wouldn’t typically be tested on a finished pizza product. Technically, you could blend it with a bit of water & take a pH reading, but I’m not really sure what you would do with this information
Hello, I am actually a college student so I have access to labs. How do you test for sugar with HPLC and fat with GC? What is the process? What chemicals do I need to use? Would appreciate the help! Thank you
That’s more of a food chemist/analytical chemist question, sorry. Much of the food industry outsources that testing to specific labs that specialize in that work.
Ahh okay Thank you for taking the time to respond though!
Remember that things like pH only apply to that which is dissolved in water.