Fat Content Determination

Lipids are sparingly solute in water but show variable solubility in a number of organic solvents. The fat content of foods for some purposes is determined by solvent extraction methods (Soxhlet, Goldfisch, Mojonnier), nonsolvent extraction methods (Babcock), and instrumental methods that rely on physical and chemical properties of lipids. This laboratory exercise includes determination of lipid contents of various snack foods by the Soxhlet and Goldfisch methods and determination of the lipid content of milk by the Mojonnier and Babcock methods.