Fat Determination Study -Hydrotherm vs. AOAC 922.06

What is Fat?

Nutrient used as an energy source 1 g = 9 calories (38 kilojoules) Referred to as a lipid

Importance of Fat

Nutrition Appearance Texture Flavor

Fat Determination

FDA mandate for food label Total Fat, Saturated Fat, Trans Fat, Cholesterol “Good” and “Bad” fat

Fat Extraction Extractable fat = “free fat” Bound fat needs to be extracted Methods to measure Total Fat (free + bound)

Weibull-Stoldt AOAC 922.06

Calculating Total Fat Content

Sum Parameter Sample Matrix Fatty Acid Spectrum

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

Test Equipment

Traditional AOAC 922.06Weibull-Stoldt

Study ResultsChip Samples Test Data

Soup & Sauce Test Data

Meat Test Data

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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

Observations

Overall Testing Ease Cost Savings Significant Time Savings Safety Advantages

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.”