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Food Fat Testing Service

Fat in food is one of the important nutrients for human beings and is a nutrient rich in heat energy. Each gram of fat can provide 9 kilocalories of heat energy in the body. Generally, about 17%-30% of the total caloric energy in the diet comes from fat. A certain amount of fat in food contributes to human health. Fat content is one of the main indicators of food quality. Food manufacturers can determine the nutrition label of food through fat testing.

During storage, food is affected by the reproduction of molds, bacteria and other microorganisms and environmental conditions such as temperature, air, light, etc. The fat contained in it is oxidized and decomposed, which eventually causes the food to produce sour and bitter taste, thereby changing the sensory and physical and chemical properties of the food. Fat detection can help food or feed manufacturers, storage vendors, restaurants, etc., find changes in food or feed in time, and take measures to control losses in time.

Food Fat Testing Service

Our experts can provide you with comprehensive food fat testing service. We strictly abide by the quality assurance/quality control plans and regulatory requirements of each country and region to provide you with support. Including but not limited to the following standards and methods: ISO, FDA/BAM, ASTM, AOAC, EU regulations (1169/2011), LFGB, DGCCRF, DM 21/03/1973, JFSL, GB/T and SN.

Food Fat Testing Service at Creative Proteomics

  • Crude fat detection
  • Free fat detection
  • Total fat detection
  • Saturated fat detection
  • Polyunsaturated fat detection
  • Monounsaturated fat detection
  • Trans fat detection

Food Fat Testing Platform

  • Soxhlet extraction

This method is suitable for the determination of samples with higher lipid content and less bound lipid content, which can be dried and finely ground and is not suitable for moisture absorption and agglomeration. This method can only measure free fat, but not bound fat. If you want to measure bound fat, it needs to be hydrolyzed under certain conditions before it becomes free fat.

  • Acid hydrolysis

Hydrolyze the sample under acidic conditions to free the bound fat. The free fat, together with the free fat and a small amount of fat-soluble components originally present in the food, are all extracted by ether. This method can determine the total fat in food. But it is not suitable for high-sugar foods. Sugar foods are easily carbonized when encountering strong acids, which will affect the measurement results. It is also not suitable for eggs and their products containing more phospholipids, fish and their products. Phospholipids in lipids are almost completely decomposed into fatty acids and alkalis under hydrolysis conditions. When this method is used to measure foods containing a large amount of phospholipids, the measured value of fat content will be lower.

  • Babcock Method

This method is mainly used for the determination of milk and dairy products. The nonfat components such as lactose bath protein in sulfuric acid dissolved milk are used to destroy the membrane of the fat globule and free the fat out. The fat layer is directly read in the milk fat bottle to quickly obtain the fat percentage in the tested milk.

Different substances have abundant absorption spectra in the near infrared region, and each component has specific absorption characteristics. Near-infrared spectroscopy can be used for qualitative and quantitative analysis.

  • Gas chromatography technology

Suitable for the determination of total fat, saturated fat (acid) and unsaturated fat (acid) in food.

Acceptable Samples: All foods, food products and feeds.

Turn Around Time: 7-9 Business Days.

At Creative Proteomics, our analytical scientists are experienced in food fat testing. After communicating with you about the testing scheme, we will implement it within a quick turnaround time and provide you with an analysis report. If you have any questions or specific needs, do not hesitate to contact us.

* Not intended for personal food safety testing.

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