Saeco Talea Ring - Rice Pudding - Proximates and Elements; Madeira Cake - Proximates; Chocolate Mousse Dessert - Peanut Protein

Version 10.0 – July 2014
38
Code
Batch
Description Unit Size
LGC7105
1
Rice Pudding
–
Proximates and Elements
A rice pudding dessert was prepared by a UK food company.
This material is intended for use in the development, validation or quality control of
analytical methods for the determination of the major constituents and elements in
foods.
Assessed Values
Moisture ................... 71.3 ± 1.0 g/100 g Magnesium ....................... 30 ± 3 mg/kg
Nitrogen .................. 0.17 ± 0.02 g/100 g Manganese ................... 0.7 ± 0.1 mg/kg
Total fat ...................... 8.4 ± 0.3 g/100 g Phosphorus .................. 346 ± 21 mg/kg
Ash ......................... 0.22 ± 0.05 g/100 g Potassium ..................... 558 ± 42 mg/kg
Sucrose ...................... 7.2 ± 0.8 g/100 g Sodium ......................... 344 ± 25 mg/kg
Fructose ......................... 78 ± 12 mg/kg Zinc ............................... 1.5 ± 0.4 mg/kg
Indicative Values
Fructose ............................ <0.1 g/100 g Lactose ............................... 0.6 g/100 g
Glucose ............................. <0.1 g/100 g Starch .................................. 12 g/100 g
200 g
LGC7107
1
Madeira Cake
–
Proximates
Lemon Madeira cakes were prepared by a UK food company.
This material is intended for use in development, validation or quality control of
analytical methods for the determination of the major constituents and elements in
foods.
Assessed Values
Moisture ................... 25.9 ± 1.2 g/100 g Ash ......................... 1.76 ± 0.07 g/100 g
Nitrogen .................. 0.66 ± 0.03 g/100 g Sucrose .................... 28.1 ± 1.3 g/100 g
Total fat .................... 13.4 ± 0.7 g/100 g Lactose ....................... 0.9 ± 0.2 g/100 g
Indicative Value
Starch ................................... 20 g/100 g
160 g
LGC
QC
101
-
KT
Quality Control
Materials
LGCQC1011 and
LGCQC1012
1
Chocolate
Mousse Dessert
–
Peanut Protein
The materials were prepared by mixing commercial, dry food ingredients to make a
paste. Peanut protein was added to LGCQC1012 using a commercial defatted
peanut flour (57 g/100 g protein content).
The materials are intended for use as quality control materials for analytical methods
used in the determination of peanut protein in foods. They are not suitable for
establishing method bias.
Indicative Value
LGCQC1011 negative control ............. <1 mg/kg LGCQC1012 positive control ... 10mg/kg
2 x 5g
4005