Crude FatCrude fat is the term used to refer to the crude mixture of fat-soluble material present in a sample. The lipid materials may include triglycerides, diglycerides, monoglycerides, phospholipids, steroids, free fatty acids, fat soluble vitamins, carotene pigments, chlorophylls, etc.
The two methods most commonly used to determine crude fat are wet extraction and dry extraction. Wet extraction is performed with the water remaining in the sample. The Babcock method and the Mojonnier method both are wet extraction methods used for crude fat determinations in milk and milk products. These methods have also been applied to other products such as raw, canned, and frozen fish.
A common dry extraction method is Soxhlet extraction method is performed with anhydrous ether. This technique extracts the crude fat into ether which is finally evaporated. Dry extraction is preferred when it is inconvenient to remove most of the water from a food.
Crude Fat
