Crude Fat Analysis

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 Fats
• Fats refers to lipids, fats and oils.
• The most distinguishing feature of fats versus
other components ( carbohydrates, protein etc)
is their solubilty. Fats are soluble in organic
solvents but insoluble in water.

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 Solvent Extraction Methods
• Sample preparation: Best under nitrogen &
low temperature
– Particle size reduction increases extraction
efficiency
– Predrying sample to remove water is common.

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 Solvent Extraction Methods
• Solvent selection
Ideal solvent
• high solvent power for lipids
• low solvent for other
components
• easy to evaporate
• low boiling point
• nonflammable
• nontoxic
• good penetration into sample
• single component
• inexpensive
• non-hygroscopic 4
 Solvent Extraction Methods
• Common Solvents
– Ethyl ether - best solvent for fat extraction, more
expensive, explosion, fire hazard, hygroscopic
– Petroleum ether - cheaper, more hydrophobic, less
hygroscopic
– Hexane - soybean oil extraction

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 Types of Fat Analysis
• Extraction Methods
Continuous – Goldfinch
Semi-Continuous- Soxhlet
Discontinuous- Mojonnier
• Instrumental Methods
Dielectric
Infrared
Ultrasound
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 Solvent Extraction Methods
• Continuous extraction: Goldfish method
– Principle: Solvent continuously flowing over
the sample with no build-up
– Advantages: fast, efficient.
– Disadvantages: channeling – not complete
extraction.

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Continuous
Extraction:
Goldfish
Method

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Continuous
Extraction:
Goldfish
Method

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 Solvent Extraction Methods
• Semicontinuous extraction:
Soxhlet method
– Principle: Solvent building up in
extraction chamber for 5-10 min
before siphoning back to boiling
flask.
– Advantages: no channeling
– Disadvantages: time consuming

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Semicontinuous
extraction:
Soxhlet method

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 Solvent Extraction Methods
• Discontinuous extraction:
Mojonnier method (wet
method extraction)
– Principle: a mixture of ethyl
ether and petroleum ether in a
Mojonnier flask
– Advantages: no prior removal of
moisture
– Disadvantages: constant
attention 12
 Instrumental Methods
• Dielectric method
– Principle: low electric current from fat
• Infrared method
– Principle: Fat absorbs infrared energy at a
wavelength of 5.73 m
• Ultrasound method
– Principle: sound velocity increases with
increasing fat content
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Dielectric method

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Infrared method

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Ultrasound method

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