Fat estimation method
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a simple method to determine the fat content in food sample
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Fat estimation method
- 1. 4.6.3 Fat estimated by AOAC (1975) method Principle The extraction of fat from substances is often tedious and requires thorough contact and heating with the solvent. This is done in the soxhlet apparatus in which fresh solvent continuously comes into contactwith the material to be extracted over a relatively long period of time. PROCEDURE 4gram ofsample is weighed into a thimble and plugged with fat free cotton wool. The thimble is then in the soxhlet apparatus attached to a pre weighed flask and extracted for about2hrs there after the flask is retrieved from the apparatus with as little solvent in it. It is then transferred into an oven to evaporate the remaining solvent, leaving behind only the residue orextract. The flask is then cooled in desiccators after which it is weighed to estimate the fat. CALCULATION % fat content = 𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑡ℎ𝑟 𝑜𝑖𝑙 𝑒𝑥𝑡𝑟𝑎𝑐𝑡 𝑤𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑡ℎ𝑒 𝑠𝑎𝑚𝑝𝑙𝑒 𝑡𝑎𝑘𝑒𝑛 X100 FAT ANALYSIS BY SOXHELET METHOD: