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Ash in foods, also referred to as fixed mineral residue, represents the inorganic residues remaining after the complete oxidation of organic matter through combustion, obtained by incineration at about 550–570°C for 4 h or more, provided that the resulting ash is white or grayish in color and without black spots. The presence of mineral salts in starches may indicate the degree of purity, with quantities below 0.1%–0.2%.

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Ash

  • 章节

  • 发表日期：

    2026年

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  • Natali Alcantara Brandão,
  • Bruna Lago Tagliapietra,
  • Maria Teresa Pedrosa Silva Clerici

摘要

Ash in foods, also referred to as fixed mineral residue, represents the inorganic residues remaining after the complete oxidation of organic matter through combustion, obtained by incineration at about 550–570°C for 4 h or more, provided that the resulting ash is white or grayish in color and without black spots. The presence of mineral salts in starches may indicate the degree of purity, with quantities below 0.1%–0.2%.