SPSFAM ERP

Table 20. Summary of pH test for protein powder drink

Result pH 8.0 (%)

Result pH Test (%)

Extract pH Condition

Analyte

% Change

-1.2 -0.9

Glucose Lactose Fructose Glucose Lactose Fructose Glucose Lactose Fructose Glucose Lactose Fructose

2.45 2.33

2.42 2.31

8.5

0.0

0.239 4.78 2.45 2.33 4.78 2.45 2.33 4.78 2.45 2.33 0.239 0.239 0.239

0.239 4.73 2.41 2.31 4.70 2.43 2.31 4.74 2.44 2.31 0.235 0.237 0.236

-1.0 -1.6 -0.9 -1.7 -1.7 -0.8 -0.9 -0.8 -0.8 -0.4 -0.9 -1.3 -0.6

Total Sugar

9.0

Total Sugar

9.5

Total Sugar

10.0

Total Sugar

4.78

4.75

Conclusions The multi-lab validation study establishes that the method is fit for the purpose of analyzing nutritional sugar compounds in a broad range of human food, dietary supplements, and pet/animal feeds covering all sectors of the AOAC compositional triangle, including different moisture content and carbohydrate sources. The vast majority of the validation data demonstrates acceptable performance as outlined in AOAC 2018.001 SMPR [1] . The authors would like to thank Erika Craze, Samantha Taylor, Scott Wejrowski, Teguh Tjan, Siew Ee Lee, Kara Kessler, Tanner Solberg, Chelsea Trapp and Jane Sabbatini from Covance Food Solutions for their contribution to this multi-lab validation study. The authors would also like to thank Thermo Scientific for the use of an instrument during development and validation. References [1] AOAC SMPR 2018.001 – Sugars in Animal Feed, Pet Food, and Human Food [2] AOAC Appendix F: Guidelines for Standard Method Performance Requirements , 2016. [3] Ellingson, D., Anderson, P., Berg, D. (2016). J. AOAC Int. 99 (2), 342–352. [4] CarboPac PA20 Product Manual, Document No. 031884-05, Thermo Scientific. Acknowledgements