Fat methods reviewed by CCFRA

Citation

(2003), "Fat methods reviewed by CCFRA", Nutrition & Food Science, Vol. 33 No. 3. https://doi.org/10.1108/nfs.2003.01733cab.012

Fat methods reviewed by CCFRA

Fat methods reviewed by CCFRA

The determination of fat and oil content of foods is an important aspect of nutritional analysis: fats and oils contribute significantly to the energy content of foods and their level is used in the calculation of other food components (e.g. carbohydrate) by "difference". Fat content is also important in certain health claims, in ensuring that ingredients are suitable for purpose (e.g. milk for yogurt production) and in determining the sensory characteristics of the food.

It is important to select the most appropriate methods of fat and oil analysis for particular circumstances to obtain reliable results cost-effectively. Review of Methods for the Determination of Fat and Oil in Food (CCFRA Review No. 37) explains the basic chemistry of fats and oils (including terms such as cis, trans and omega fatty acids) before discussing the advantages and disadvantages of over a dozen different analytical methods. It emphasises that there is no single ideal method – it is more a matter of picking the best method for the job. It considers features such as speed, accuracy, reliability, ability to distinguish free and bound fat, need for hazardous solvents, and potential for further analysis of the sample.

Copies or further information can be obtained from Mrs Sue Hocking, Publications Officer, CCFRA, Chipping Campden, Gloucestershire, GL55 6LD, UK; Tel: +44(0)1386 842225; e-mail: pubs@campden.co.uk