Nutritional Info
Nutritional Information – State of Play Beer
Sample Type: Beer
| Sample Name: | State of play IPA |
| Lab Number: | 2996511.1 |
| Moisture* g/100g as rcvd | 96 |
| Ash g/100g as rcvd | < 0.10 |
| Total Nitrogen g/100g as rcvd | 0.032 |
| Crude Protein g/100g as rcvd | 0.20 |
| Total Fat*‡ g/100g as rcvd | < 0.1 |
| Saturated Fat*‡ g/100g as rcvd | < 0.1 |
| Total Carbohydrate* g/100g as rcvd | 3.7 |
| Soluble Carbohydrate g/100g as rcvd (Sugars)* | 2.2 |
| Energy* kJ/100g | 75 |
| Energy* Cal/100mL | 18 |
| Sodium* mg/100g as rcvd | 1.6 |
| Density* g/mL at 20°C | 1.0138 |
| Actual Alcoholic Strength*† % v/v | 0.38 |
The following table(s) gives a brief description of the methods used to conduct the analyses for this job. The detection limits given below are those attainable in a relatively simple matrix. Detection limits may be higher for individual samples should insufficient sample be available, or if the matrix requires that dilutions be performed during analysis. A detection limit range indicates the lowest and highest detection limits in the associated suite of analytes. A full listing of compounds and detection limits are available from the laboratory upon request. Unless otherwise indicated, analyses were performed at Hill Laboratories, 28 Duke Street, Frankton, Hamilton 3204.
Summary of Methods
| Test | Method Description | Default Detection Limit | Sample No |
| Moisture* | Drying for 16 hours at 103°C, gravimetry. AOAC 945.15, 20th Edition. | 0.10 g/100g as rcvd | 1 |
| Ash | Ignition in muffle furnace 600°C, 6 hours, gravimetry. AOAC 1 942.05, 20th Edition. | 0.10 g/100g as rcvd | 1 |
| Total Nitrogen | Dumas combustion. AOAC 992.15, 19th edition. | 0.002 g/100g as rcvd | 1 |
| Crude Protein | Calculation: Total Nitrogen x 6.25. AOAC 992.15, 19th edition. | 0.010 g/100g as rcvd | 1 |
| Total Fat* | Subcontracted test, AsureQuality Laboratory, Auckland. In- 1 house. | 0.1 g/100g as rcvd | 1 |
| Saturated Fat* | Subcontracted test, AsureQuality Laboratory, Auckland. In- 1 house based on JAOCS 62. | 0.1 g/100g as rcvd | 1 |
| Total Carbohydrate* | Calculation by difference: 100 – (Moisture + Ash + Crude Protein 1 + Total Fat). Paul, A.A and Southgate, D.A. The Composition of Foods. 4th Edition, 1978. | 1.0 g/100g as rcvd | 1 |
| Soluble Carbohydrate (Sugars)* | 80% aq. ethanol extraction, phenol/sulphuric colorimetry, 1 sucrose standards. Journal of Science of Food and Agriculture; 1999, 79, 2079. | 0.05 g/100g as rcvd | 1 |
| Energy* | Calculation: Sum of (Crude Protein x 17) + (Total Fat x 37) + 1 (Total Carbohydrate x 17) + (Actual Alcoholic Strength x 29 x 0.789 / Density). Factors are applicable to human metabolism only. Food Standards Australia New Zealand, Standard 1.2.8: Nutrition Information Requirements. | 10 kJ/100g | 1 |
| Energy* | Calculation: Sum of [(Crude Protein x 17) + (Total Fat x 37) + 1 (Total Carbohydrate x 17) + (Actual Alcoholic Strength x 29 x 0.789 / Density)] / 4.18. Correction for density to report on a mass/volume basis. Factors are applicable to human metabolism only. Food Standards Australia New Zealand, Standard 1.2.8: Nutrition Information Requirements. | 2 Cal/100mL | 1 |
| Biological Materials Digestion* | Nitric and hydrochloric acid micro digestion, filtration. | 1 | |
| Sodium* | Biological materials digestion. Analysis by ICP-OES. | 1.0 mg/100g as rcvd | 1 |
| Density* | Analysis performed by Hill Laboratories – Wine & Beverage; 1 Grovetown Park, SH 1, Blenheim. OIV Compendium of International Methods of Analysis of Wines and Musts, 2014, OIV-MA-AS2-01A. | 0 g/mL at 20°C | 1 |
| Actual Alcoholic Strength* | Client supplied value. | 0.10 % v/v | 1 |