# fat determination

Food products are routinely analyzed to determine their composition in saturated and unsaturated fatty acids to communicate their nutritional value, monitor their quality and origin, and confirm the absence of TFAs In cooperation with Gembloux Agro-Bio-Tech, University of Liège, Belgium, a new and accurate method was developed for preparing FAMEs from a wide variety of foodstuff using a single-step microwave-assisted extraction and derivatization coupled with GC×GC analysis to identify and quantify the individual fatty acid. Results was also compared with those from two different official FAMEs preparations: AOCS Official Method Ce 2b-11 and Cruz-Hernandez et al. J AOAC Int 87(2) 2004 545.

Total fat determination in food and feed matrices is a routine analysis for several testing and food processor labs, as it is part of labelling process and QC testing. Nowadays, the process still relies on outdated and matrix-dependent methods which use obsolete and time-consuming technologies. In the ETHOS X hydrolysis and extraction are done in a single step and in less time, ensuring higher productivity and better workflow. The ETHOS X method for total fat determination is applicable to any matrix; enables to process 45 sample a day, ensure lower cost per sample, offers complete fat determination and it is safe and compact.

Discover the 2 new microwave protocols developed by Milestone, that have as ultimate target FAME analysis enabling, during the preparation process, a sequential determination of total fat (Method A) and free fat (Method B).