Determination of fat content by the Caviezel® method (rapid method)

✍ Scribed by Ch. Gertz; H.-J. Fiebig

• Publisher: John Wiley and Sons
• Year: 2000
• Tongue: English
• Weight: 71 KB
• Volume: 102
• Category: Article
• ISSN: 1438-7697
• DOI: 10.1002/(sici)1438-9312(200002)102:2<154::aid-ejlt154>3.0.co;2-l

✦ Synopsis

Standard Methods of the DGF 1 Scope

This method (note 9.1) specifies a fast quantitative method to determine total fat content. It is applicable to the measurement of total fat in all food and feed products, when fat is present at levels from 0.2% to 100%.

The method takes into consideration all free and bonded fatty acids from C 4 to C 24 with a content of 0.1 to 100% with reference to total content of fatty acids in the sample expressed as triglycerides (9.2).

2 Definition

For the purpose of this method, the total fat content of a sample is defined as the sum of all fatty acids from mono, di, and triglycerides, free fatty acids, phospholipid fatty acids and sterol fatty acids (9.3). It is expressed as the amount of triglycerides.