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Food Analysis pp 299–314Cite as

Fat Analysis

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Part of the book series: Food Science Text Series ((FSTS))

Abstract

Determination of food lipid content is important because of regulatory requirements, nutritive value, and functional properties. This chapter includes the typical required sample preparation steps of predrying the sample, particle size reduction, and acid hydrolysis. The majority of the chapter covers the instrumentation, principles, procedures, advantages, disadvantages and applications of various fat determination methods. The total lipid content of foods is commonly determined by organic solvent extraction methods, based on the solubility characteristics of lipids. Common extraction methods are continuous (e.g., Goldfish), semicontinuous (e.g., Soxhlet), or discontinuous (e.g., Mojonnier). Solvent extraction followed by gas chromatography analysis is required for nutrition labeling. Nonsolvent wet extraction methods, such as the Babcock or Gerber, are commonly used for certain types of food products. Instrumental methods, such as nuclear magnetic resonance (NMR), infrared, accelerated solvent extraction (ASE), supercritical fluid extraction (SFE), and x-ray absorption, are also available as rapid methods that may be useful for quality control.

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Change history

  • 23 July 2019

    An error in the production process unfortunately led to publication of the book before incorporating the below corrections. This has now been corrected and approved by the Editor.

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Acknowledgment

The author of this chapter wishes to acknowledge Dr. David Min (deceased) who was the key author on this Fat Analysis chapter for the first to fourth editions of this textbook.

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Authors and Affiliations

  1. Nutritional Chemistry and Food Safety, Covance Laboratories, 3301 Kinsman Boulevard, Madison, WI, 53714, USA

    Wayne C. Ellefson

Authors
  1. Wayne C. Ellefson
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Correspondence to Wayne C. Ellefson .

Editor information

Editors and Affiliations

  1. Department of Food Science, Purdue University, West Lafayette, IN, USA

    S. Suzanne Nielsen

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© 2017 Springer International Publishing

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Ellefson, W.C. (2017). Fat Analysis. In: Nielsen, S.S. (eds) Food Analysis. Food Science Text Series. Springer, Cham. https://doi.org/10.1007/978-3-319-45776-5_17

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