Fat Determination Study - Hydrotherm vs. AOAC 922.06 What is Fat? - PowerPoint PPT Presentation

Fat Determination Study - Hydrotherm vs. AOAC 922.06

What is Fat? • Nutrient used as an energy source • 1 g = 9 calories (38 kilojoules) • Referred to as a lipid

Importance of Fat • Nutrition • Appearance • Texture • Flavor

Fat Determination • FDA mandate for food label • Total Fat, Saturated Fat, Trans Fat, Cholesterol • “Good” and “Bad” fat

Fat Extraction • Extractable fat = “free fat” • Bound fat needs to be extracted • Methods to measure Total Fat (free + bound) ● Weibull-Stoldt ● AOAC 922.06

Calculating Total Fat Content • Sum Parameter • Sample Matrix • Fatty Acid Spectrum

Study Background • Fat extraction of 21 different products •Traditional AOAC 922.06 vs. Hydrotherm/Weibull-Stoldt • Food and Feed samples tested • Over 1,000 data points collected

Test Equipment Traditional AOAC 922.06 Weibull-Stoldt

Study Results Chip Samples Test Data Soup & Sauce Test Data Meat Test Data Lin k Lin k Lin k

Benefits of Weibull-Stoldt /Hydrotherm Method • Cost savings • Time savings • Reproducible Results • Improved precision • High through-put • Universal • No fume hood required

Observations • Overall Testing Ease • Cost Savings • Significant Time Savings • Safety Advantages

Conclusions • Weibull-Stoldt/Hydrotherm exceeds AOAC standards • 9 of the 21 products had higher fat recoveries • Significant time savings are 7 minutes per sample • 22% cost reduction per sample “The elimination of flammable hazardous waste allows the Hydrotherm….to be greener and environmentally friendly.”