Protein content (Kjeldahl method)

Protein content of an ingredient determines its category (flour, concentrate or isolate), which strongly impacts its value. The most common method to measure protein content is Kjeldahl method. In this analysis, total nitrogen present in sample is measured. A conversion coefficient is then applied to calculate protein content. IMPROVE performs 6,000 to 8,000 protein analyses annually and participates to inter-laboratory tests to ensure the quality of its analyses.