The Analysis of Marzipan
Abstract
Surrey) Published methods of analysis for the determination of the almond content of marzipan are reviewed. Theestimalionof almond content, b]’di6erence. after the deterninariotr ofthe moisture and sugar contents ofthe marzipcn. is proposed as an alternative method and compositional data are lisied. The nut content of marzipan can be obtained by three different methods: (1) From the oil content of the marzipan using a corvelsion factor based on the average oil content of almondsr,2,B,a. It has been found that the oil content of all types of blanched sweet almonds varies from 55.11 to 64’06 per cent. (2) Frorn the protein content of the marzipan, using a conversion lactor based on the average protein content of a1monds1,2,3,a.
Citation
Journal of the Association of Public Analysts, 1969, 7, 22-23
