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Published in:
Laboratory Standard Operating Procedures Read chapter Read first chapter

2017 | OriginalPaper | Chapter

12. Fat Content Determination

Authors : S. Suzanne Nielsen, Charles Carpenter

Published in: Food Analysis Laboratory Manual

Publisher: Springer International Publishing

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Abstract

Lipids are sparingly soluble in water but show variable solubility in a number of organic solvents. The fat content of foods for some purposes is determined by solvent extraction methods (Soxhlet, Goldfish, Mojonnier), nonsolvent extraction methods (Babcock), and instrumental methods that rely on physical and chemical properties of lipids. This laboratory exercise includes determination of lipid contents of various snack foods by the Soxhlet and Goldfish methods, and determination of the lipid content of milk by the Mojonnier and Babcock methods.

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previous chapter Ash Content Determination
next chapter Protein Nitrogen Determination
Literature
AOAC International (2016) Official methods of analysis, 20th edn, (On-line). AOAC International, Rockville, MD
Ellefson WC (2017) Fat analysis. Ch. 17. In: Nielsen SS (ed) Food analysis, 5th edn. Springer, New York
Wehr HM, and Frank JF (eds) (2004) Standard methods for the examination of dairy products. 17th edn. American Public Health Administration, Washington, DC
Metadata
Title
Fat Content Determination
Authors
S. Suzanne Nielsen
Charles Carpenter
Copyright Year
2017
Book
Food Analysis Laboratory Manual

Print ISBN: 978-3-319-44125-2

Electronic ISBN: 978-3-319-44127-6

Copyright Year: 2017

DOI
https://doi.org/10.1007/978-3-319-44127-6_12