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Fat Characterization

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Food Analysis

Part of the book series: Food Analysis ((FSTS))

Abstract

Methods for characterizing edible lipids, fats, and oils can be separated into two categories: those developed to analyze bulk oils and fats, and those focusing on analysis of foodstuffs and their lipid extracts. In evaluating foodstuffs, it is usually necessary to extract the lipids prior to analysis. In these cases, if sufficient quantities of lipids are available, methods developed for bulk fats and oils can be utilized.

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Author information

Authors and Affiliations

  1. Department of Food Science and Technology, Virginia Tech, Blacksburg, VA, 24061, USA

    Sean F. O’Keefe

  2. Department of Nutrition, Dietetics, and Food Science, Brigham Young University, Provo, UT, 84602, USA

    Oscar A. Pike

Authors
  1. Sean F. O’Keefe
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  2. Oscar A. Pike
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Corresponding author

Correspondence to Sean F. O’Keefe .

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O’Keefe, S.F., Pike, O.A. (2010). Fat Characterization. In: Food Analysis. Food Analysis. Springer, Boston, MA. https://doi.org/10.1007/978-1-4419-1478-1_14

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