Foods generally consist of two parts: water and dry matter. When water is removed from a food, dry matter remains. This part is called total dry matter because dry matter is composed of two parts: insoluble dry matter and soluble dry matter. The insoluble dry matter found in foods generally consists of large molecular compounds such as cellulose and starch. Soluble dry matter consists of sugars such as fructose and glucose, and organic acids such as citric acid, malic acid, and 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.
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