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 EquipmentTraditional AOAC922.06 Weibull-Stoldt
Study ResultsChip Samples Test Data
Soup & Sauce TestData
Meat Test Data
Link
Link
Link
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 allowsthe Hydrotherm….to be greener
and environmentally friendly.”