All in the analysis

摘要

The use of novel ingredients, and the need to ensure that claims can be substantiated, provides the analytical chemist with new challenges. As the dairy industry incorporates new forms of ingredients, or modifies ingredients to enhance their properties, or introduces new ingredients or new ways of incorporating existing ingredients, so the analyst must adapt techniques and methods to cope with these innovations.rnHowever, the analyst already has a powerful range of techniques at their disposal. New methods can be developed and improvements in the sensitivity of instrumentation are constantly being achieved which offer the promise that the analytical challenges can be met to support the growing use of functional ingredients in dairy products.