Determination of the Amount of Insoluble Substances in Water

Foodstuffs generally consist of two parts as water and dry matter. When water is removed from the food, dry matter remains. This part is called total dry matter. Because dry matter consists of two parts. Some are water-insoluble dry matter, and some are water-soluble dry matter. The water-insoluble dry matter in foods is generally cellulose and starch. consists of large molecules. The water-soluble dry substances are sugars such as fructose and glucose, and organic acids such as citric acid, malic acid, tartaric acid.

The amount of dry matter dissolved in water is an important criterion in production and quality control studies. The amount of water-soluble dry matter is a criterion that should be followed continuously from the determination of the harvest time to the maturity level of the fruits and in the concentrate, fruit juice, tomato paste or canning processes.

The ISO 751 standard, developed by the International Standards Organization (ISO), provides a method for determining the content of water-insoluble solids in the edible parts of fruits and vegetables. This standard has been published by TSE in our country with the title TS 1126 ISO 751 Fruit and vegetable products - Determination of water-insoluble solids.

In the tests and analyzes carried out in our organization, which has a wide range of technological equipment, trained and experienced staff and applies the most modern methods, national and international standards and legal regulations in force are complied with. Among the numerous tests carried out in this context, there are also services for the determination of the amount of insoluble matter in water.