Potential cause of deviation between theoretical calculation and Laboratory results for carbohydrates in a spice mix?

Hi,

I perform an energy calculation for the product (spice mix) - theoretical according to the raw material specifications.

And - I have just received laboratory results which are different from the theoretical calculation - carbohydrates.

Theoretical calculation - carbohydrates 32 g/100 g

Laboratory results - carbohydrates 48 g/100 g

Why there is such a deviation - what could be the cause?

I've experienced that couple times, but not such a big discrepancy. I might've happened because of difference in spec nutrient data and real values. What calculator do you have? I'm using Nutracoster, accurate and easy-to use program.

To add: lab testing would always be the most reliable source of nutrition data.

Hi,
 
My calculation - table Excel.

Hi - could the deviation be explained by the fact that the product samples had different product moisture?

The more water - the less nutrients, however your product is spices, they're not supposed to be wet, are they? Plus, the difference is too big, 32 vs 48 g... Try to get advise from your lab scientists.

P.S. manual calculation is OK, I've done it before getting Nutracoster.

Presumably one possible cause for deviation is that the composition used for the calculation (or the calculation itself) is incorrect ?

Or the lab is not reliable ?

(I always send 2 samples for lab analyses + a known dummy one if available)

Hi,

Thanks to everyone for the comments - the laboratory had not taken into account the moisture content of the product!