METHODS
SHORTCUTS
ABOUT
FAQ
SUBSCRIBE
Methods Home
All Methods
Methods eXtras
Propose a Method
Cite a Method
Technical Committees
Archived Methods
Standards Affiliations
Suppliers Guide
Laboratory Proficiency Program
Harmonized Methods
AACC Approved Methods of Analysis, 11th Edition - AACC Method 30-10.01. Crude Fat in Flour, Bread, and Baked Cereal Products Not Containing Fruit

AACC Approved Methods of Analysis, 11th Edition

Crude Fat

AACC Method 30-10.01
Crude Fat in Flour, Bread, and Baked Cereal Products Not Containing Fruit

VIEW METHOD

Objective
Crude fat is determined by acid hydrolysis of the sample with HCl (25 + 11) followed by extraction of hydrolyzed lipid materials with mixed ethers. Ethers are evaporated, and lipid residue is heated to constant weight at 100°. Residue is expressed as % crude fat. This method is applicable to cereal products, particularly heat-treated products, but not to cereal products containing fruit.