Fat by Gravimetric Test
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Price
$50 per analysis
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Turnaround time
7 - 9 Business Days
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Rush
Available
Technical data sheet
PrintMethod description
Lipids are extracted from food stuffs by acid or alkaline hydrolysis (depending on matrix, hydrolysis type will be matched to matrix) followed by partition into mixed ethers. The extract is then dried and the lipid residue is weighed and expressed as a percent of the original sample weight.
Acceptable matrices
Food and Food Ingredients
Unacceptable matrices
Cocoa powder, psyllium, high fiber matrices, amino acid isolate from hydrolized whey, anti-caking cellulose, arabinogalactan, bitter root, energy drinks, flavored alcohols, juice powder, pomace powder, raw perideridia bolanderi, soymeal, starch, tea, vitamin powder, wheat gluten balls, whey, sorbitol
Limit of quantitation
0.50%
Equipment
Standard laboratory equipment
Method reference
AOAC 922.06, 933.05, 989.05, 948.15, 925.32, 950.54, 905.02, 920.111, 945.45G, 920.115F, 932.06, 922.09, 952.06 (Fat in various food stuffs).
Reportable unit
%
Sample size requirements
5 g
Information required by submitter
For efficiency in processing your sample for analysis, please let your customer service representative know if your sample contains a large percentage of any one particular fatty acid.
Additional information
This test is ISO/IEC 17025 accredited through A2LA, Certificate # 2769.01. Due to the amount of method variability linked to the sample matrix, we recommend Fat by GC for Nutritional Labeling purposes. Please note that different extraction methods are used for dairy (e.g. milk, ice cream, etc.), egg and cheese products. High fiber content may interfere with this test.
Common Fat by Gravimetric Test Testing Questions
The basic procedure of the Fat by Gravimetric test is to extract the fat from the sample using organic solvent(s), then removing the solvent to measure the total amount of fat.
This test is used in several industries where a general total fat value is needed. It does not measure specific types of fat (like saturated fat).
This test is used in several industries where a general total fat value is needed. It does not measure specific types of fat (like saturated fat).
The Fat by Gravimetric test is similar to a crude fat test. Since the test is very general, it is not considered as accurate as a Fat by Gas Chromatography test. Depending on the sample type, there is potential for fat-like ingredients to be measured as Total Fat or for ingredients to create challenges in the extraction process.
While our sales and customer service team are happy to answer general testing questions, consultations typically start at a rate of $250 per 30 minutes regarding the interpretation of reported test results or questions about our test methods. We cannot consult on regulations, tolerance limits, or claims.
We make every effort to keep our methods and detection limits up to date according to the latest standards and qualifications. If you have any questions regarding the limit of detection/quantification or method references, please contact our Customer Service team at 1-800-245-5615.
Our standard turnaround time is 10 business days for most assays. There are some assays that require a longer turnaround time. We also offer a RUSH service that is half the time of the standard turnaround time of the assay at double the cost of the assay. A few assays that we provide cannot be rushed due to the nature of the test. Please check the specific assay you are interested in regarding the ability to RUSH the turnaround time.
Medallion Labs, a division of General Mills, offers multiple areas of expertise for analytical testing and product evaluation for the food and ingredient industry. Our areas of expertise include Chemical Analysis, Nutritional Analysis, Food Safety, Shelf Life Studies, Microbiology, Specialty Fibers, Physical Testing, Allergen Testing, as well as Product Evaluation (which includes Product Performance and Sensory Evaluation) and Technical Consulting/Method Development. Our methods are developed for the testing of food products and ingredients.
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