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 EquipmentTraditional AOAC922.06 Weibull-Stoldt

Study ResultsChip Samples Test Data

Soup & Sauce TestData

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 allowsthe Hydrotherm….to be greener

and environmentally friendly.”