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Fat Determination Study -Hydrotherm vs. AOAC 922.06
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What is Fat?
Nutrient used as an energy source 1 g = 9 calories (38 kilojoules) Referred to as a lipid
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Importance of Fat
Nutrition Appearance Texture Flavor
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Fat Determination
FDA mandate for food label Total Fat, Saturated Fat, Trans Fat, Cholesterol “Good” and “Bad” fat
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Fat Extraction Extractable fat = “free fat” Bound fat needs to be extracted Methods to measure Total Fat (free + bound)
Weibull-Stoldt AOAC 922.06
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Calculating Total Fat Content
Sum Parameter Sample Matrix Fatty Acid Spectrum
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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
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Test Equipment
Traditional AOAC 922.06Weibull-Stoldt
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Study ResultsChip Samples Test Data
Soup & Sauce Test Data
Meat Test Data
Link
Link
Link
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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
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Observations
Overall Testing Ease Cost Savings Significant Time Savings Safety Advantages
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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.”