|Other titles||German standard methods, DGF standard methods|
|Statement||developed and approved by the Joint Committee for the Analysis of Fats, Oils, Fatty Products, Related Products and Raw Materials ; edited by German Society for Fat Science.|
|Contributions||Deutsche Gesellschaft für Fettwissenschaft., Deutsche Gesellschaft für Fettwissenschaft. Joint Committee for the Analysis of Fats, Oils, Fatty Products, Related Products and Raw Materials.|
|LC Classifications||TP671 .D4215 1989|
|The Physical Object|
|Pagination||1 v. (various paging) :|
|ISBN 10||3804710891, 3804710883|
Meara M.L. () Fats and Other Lipids. In: Paech K., Tracey M.V. (eds) Modern Methods of Plant Analysis / Moderne Methoden der Pflanzenanalyse. Modern Methods of Plant Analysis / Moderne Methoden der Pflanzenanalyse, vol by: (v) A Lipid Glossary (with B. G. Herslof), The Oily Press, Dundee, (vi) Lecture notes for a course on Fatty Acids and Lipids designed for those entering the oil and fat industry and given on over 20 occasions since The book is dedicated to the next generation of lipid scientists. The Gerber test was used to conduct the determination of fat content in milk as it very popular in the food industry and is an extremely accurate standard method for determining the content of milk lipids. As seen in the method the test was used to separate the milk from the proteins by adding sulfuric acid. The Peroxide Value (PV) of a fat reflects the degree of its oxidation taking place. The Solid Fat Index (SFI) is an empirical measure of the solid fat content, using dilatometrie of a fat/oil. This chapter discusses various other analytical methods for fats and oils such as colorimetric value, phosphorus content, water content, etc.
The terms lipids, fats, and oils are often used interchangeably. The term “lipid” commonly refers to the broad, total collection of food molecules that meet the definition previously stated. Fats generally refer to those lipids that are solid at room temperature and oils generally refer to those lipids that are liquid at room temperature. In addition, calibration curves prepared for instrumental methods usually require that the fat content be measured using a standard method. Extraction techniques tend to be more accurate and more generally applicable and are therefore the standard methods for official analysis of many food materials (e.g., for labeling or legal requirements). The objective of this study was to develop and validate a novel analytical method for the quantification of long-chain omega-3 PUFA and other lipids in gummy supplements. Lipids, Fats and Oils. These methods of the American Oil Chemist Society (AOCS), Association of Official Analytical Chemists, International (AOAC), American Association of Cereal Chemists (AACC), and related peer-reviewed research journals, are specifically designed for the analysis of oilseed, fats, oils, foods/feeds, cereals, etc., where sample amounts are suitable for each test requested.
is recommended in the German standard method (DGF B-I.5) (88). method and other methods appropriate for food samples, such as fish or meat, are HPLC analysis of the lipids extracted from. Oils and fats are key components of many foods that can impact on processing, taste, texture and shelf life. RSSL have wide-ranging expertise in the testing and analysis of oils, fats and lipids. Services include lipid characterisation, impact of processing on finished product, authenticity, compositional analysis, lipid stability and shelf-life. 8 AOAC official methods Other techniques Meat and poultry Rapid microwave –solvent extraction CH 2 Cl 2 products Meat Rapid specific gravity method C 2 Cl 4 Seafood Rapid modified babcock method Fish meal Semimicro method, extraction apparatus CHCl 3. This method requires intensive calibration with other approved methods hence is mainly used for routine analyses of large number of similar sample. (Greenfield & Southgate, Review of methods of analysis, ) NMR: NMR is also a non-destructive and fast method of total fat analysis.