Fat Determination in Foods

Fat Determination in Foods

When only triglycerides are detected as a result of the analysis carried out in foods, it is called Fat Determination. If it is detected in other fat-soluble compounds such as oil, it is called Crude Fat Determination.

In Crude Fat Determination, in addition to triglycerides, mono and diglycerides, phospholipids, sphingolipids, steroids, fat-soluble vitamins, various pigments, sterols, waxes and various fatty acids are also included in the analysis, so it is Total Fat determination.

Determination of fat in foods; It is carried out to determine the maturity of some fruits and vegetables, to determine the commercial value of foods, to determine the factors affecting the shelf life, to have information about the incoming composition of the food, to determine the nutritional value, to verify the label information.

The most common method for Fat Determination in Foods is the soxhelet method.