Determining Nitrogen (Protein) in Food Products – Dumas vs. Kjeldahl

Protein is an important analysis in the food industry. Not only is it used on nutritional labels, it is one of the components that farmers use in determining the price a product is sold at. There are two analytical chemistry techniques for determining Nitrogen (Protein) in food products: Dumas and Kjeldahl. Both techniques are compliant with international norms; however, Dumas is becoming more commonly used as the technique of choice in the industry. This is due to the technique’s short analysis time, quick sample preparation, and lack of hazardous chemicals.

Key webinar takeaways:

• Understand the Dumas and Kjeldahl analytical chemistry techniques for determining Nitrogen (Protein) in food products
• Review the chemistry of the two techniques
• Demonstrate the cost and time savings of the Dumas method
• Review comparison data showing that there is no bias in the Dumas method