Technical data sheet
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.
Food and Food Ingredients
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
Other dairy products will be sent to a third-party lab for testing.
Limit of quantitation
Standard laboratory equipment
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).
Sample size requirements
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.
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.