Fat Determination Study -

Hydrotherm vs. AOAC 922.06

What is Fat?
 Nutrient used as an energy source
 1 g = 9 calories (38 kilojoules)
 Referred to as a lipid
Importance of Fat
 Nutrition
 Appearance
 Texture
 Flavor
Fat Determination
 FDA mandate for food label
 Total Fat, Saturated Fat, Trans Fat, Cholesterol
 “Good” and “Bad” fat
 Fat Extraction
 Extractable fat = “free fat”
 Bound fat needs to be extracted
 Methods to measure Total Fat (free + bound)
 Weibull-Stoldt
 AOAC 922.06
Calculating Total Fat Content

 Sum Parameter
 Sample Matrix
 Fatty Acid Spectrum
Study Background
 Fat extraction of 21 different products
Traditional AOAC 922.06 vs. Hydrotherm/Weibull-Stoldt
 Food and Feed samples tested
 Over 1,000 data points collected
Test Equipment
Traditional AOAC 922.06
Weibull-Stoldt
 Study Results
Chip Samples Test Data

Soup & Sauce Test Data

Meat Test Data

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 Benefits of
Weibull-Stoldt /Hydrotherm Method
 Cost savings
 Time savings
 Reproducible Results
 Improved precision
 High through-put
 Universal
 No fume hood required
Observations

 Overall Testing Ease

 Cost Savings
 Significant Time Savings
 Safety Advantages
Conclusions
 Weibull-Stoldt/Hydrotherm exceeds AOAC standards
 9 of the 21 products had higher fat recoveries
 Significant time savings are 7 minutes per sample
 22% cost reduction per sample

“The elimination of flammable hazardous waste allows the

Hydrotherm….to be greener and environmentally friendly.”