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

AACC International Approved Methods

Crude Fat

AACCI 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.