As (op etiketten)

In analytical chemistry, ashing is the process of mineralization for preconcentration of trace substances prior to chemical analysis.

Ash is the name given to all non-aqueous residue that remains after a sample is burned, which consists mostly of metal oxides.

Ash content may be listed in nutrition labels, such as for pet food.

Ash is one of the components in the proximate analysis of biological materials, consisting mainly of salty, inorganic constituents. It includes metal salts which are important for processes requiring ions such as Na⁺ (Sodium), K⁺ (Potassium), Ca²⁺ (Calcium).

It also includes trace minerals which are required for unique molecules, such as chlorophyll and hemoglobin.

Example

For instance, the analysis of honey shows:

Typical honey analysis

• Fructose: 38%
• Glucose: 31%
• Sucrose: 1%
• Water: 17%
• Other sugars: 9% (maltose, melezitose)
• Ash: 0.17%

In this example the ash would include all the minerals in honey.

***

Bevat o.a. Ruwe as 1,5 %

***

Traditionele sojamelk, een stabiele emulsie van olie, water en proteïne, is niet meer dan een waterextract uit sojabonen.

De vloeistof wordt gemaakt door droge sojabonen te laten wellen, en met water fijn te malen.

Sojamelk bevat ongeveer dezelfde hoeveelheid proteïnen als koemelk (ongeveer 3,5%), en 2% vet, 2,9% koolhydraten en 0,5% as.

bron: wikipedia