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Recommended method for fat analysis of low fat foods


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#1 roxanjasareno

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Posted 08 November 2016 - 01:42 AM

Hello Everyone!

 

Can somebody recommend the "best" fat analysis method for foods that are relatively low in % fat, i.e. 3% or less?

 

Your response is much appreciated. Thanks!


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#2 AS NUR

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Posted 08 November 2016 - 03:46 AM

Hello Everyone!

 

Can somebody recommend the "best" fat analysis method for foods that are relatively low in % fat, i.e. 3% or less?

 

Your response is much appreciated. Thanks!

Dear Roxanjasareno..

 

There are three common fat analysis methode, solvent extraction methode such as soxhlet etc, non solvent extraction such as babcock, gerber etc and instrument methode using GC.. The last one is most accurate methode.

 

And to choose which the methode that suit for your products depends on the products, how accurate do you preffere and cost of analysis. so can you describe your product .?

 

Rgds

 

AS NUr


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#3 roxanjasareno

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Posted 08 November 2016 - 03:49 AM

Hi AS Nur,

 

Thank you for responding. Our product is coconut milk-based beverage that has 1.5 - 3% fat. Currently, we are trying to decide if we'd use mojonnier method or gerber method.


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#4 AS NUR

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Posted 08 November 2016 - 04:54 AM

Mojonnier and gerber is common methode for your product.. in  my opinion i choose gerber method, because this methode more simple and low cost... but you have to check the regulation in philipines what methode they suggest to your products..

 

Rgds

AS Nur


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#5 liberator

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Posted 08 November 2016 - 09:16 PM

It will also depend on how accurate you want your result to be? Gerber is a quicker test method - results in under 30 minutes - but with far less accuracy. Basically dissolve a sample of a defined mass in Gerber tube with acid and then read the level of fat in the neck of the Gerber which has a graduated scale.

 

Mojonnier is much more accurate with digestion (using either acid or ammonia - if its dairy powders then typically ammonia is used) of a known mass of sample and then suspension of the fat in a solvent which is then poured off into a flask which is then weighed and the % of fat in the sample calculated out. Its a long winded test - depending on how many samples you need to test. A single sample can take up to 2 hours to get a result. Either method will require appropriate safety gear and equipment (fume cabinet is essential)  as you would be working with concentrated acids/bases and with Mojonnier, highly flammable solvents (ether and petroleum sprit).

 

So it will come down to the degree of required accuracy, mojonnier can be reported to 0.05%, I don't recall the accuracy of the Gerber, the equipment you have to perform the test. If you have none then you will need to spend a little $ or a lot. Gerber and Mojonnier tubes are similar in price - then of course the appropriate safety equipment and the purchase of specialised chemicals for the test.


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