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Determination of Fat
INTRODUCTION
Fats are the substances that are soluble in organic solvents such as ether, hexane and
chloroform but are insoluble in water. Fats consist of triacylglycerols, diacylglycerols,
monoacylglycerols and any of several fatty acids. Fats may be either solid or liquid at room
temperature, depending on their structure and composition. Fats play a crucial role in
determining the overall physical characteristics of foods. Lipids have at least three important
functions in foods; culinary, physiological and nutritional. Lipids have the ability to carry
odours and flavours and contribute to the palatability of meats, to the tenderness of baked
products and to the richness and texture of ice cream. Dietary lipids represent the most
compact chemical energy to man. They contain twice the caloric value of an equivalent of
sugar.
There are several methods for use for determination fat. That is organic solvent extraction
methods (common method). The example of these methods has three. That is Continuous
Solvent Extraction - Goldfisch Extraction, Semi-Continuous Solvent Extraction - Soxhlet
Extraction, and Discontinuous solvent extraction Mojonnier Method. Secondly, Non-solvent
wet extraction methods. The examples for this method are Babcock Method for Milk Fat,
Gerber Method for Milk Fat, and Detergent Method. Lastly, are Instrumental Methods.
Soxhlet Extraction method is a continuous solvent method that is usually used to remove fats
from the food sample. Soxhlet also can be used to determine crude fat content. Crude fat
content is determined by extracting the fat from the sample using a solvent, and then weigh
the fat extracted. Mojonnier Method is a discontinuous solvent extraction method and does
not require removal of moisture from the sample.
All apparatus was connected to condenser and the water was turned on to extract for
minimum 8 hours on an electro thermal extraction unit.
6. The flask containing the petroleum extract was removed after extraction complete.
7. The petroleum ether was evaporated off on a boiling water bath.
8. The flask was transferred into an oven at 105C for one hour to dry the extract.
9. The flask was transferred immediately into a desiccator to cool and weigh.
CALCULATION
% fat in sample = Weight of fat in the sample (g)
Weight of sample taken (g)
45.69%
% Fat of Twisties
(103.4020 102.7680) x 100 = 31.45%
2.0162
(103.4000 102.7700) x 100 = 31.24%
2.0164
(103.3980 102.7700) x 100 = 31.15%
2.0160
31.28%
x 100
DISCUSSION
In this experiment, we have learned how to determine the fat content of selected food samples
using Soxhlet method. We used Soxhlet method in this experiment in order to determine the
fat content of sample. This method removes mainly non-polar lipids from sample. It is
commonly used to increase the efficiency of lipid extraction from food. However, this method
requires a dried sample for the hydroscopic ethyl ether extraction.
In this experiment, Super Ring and Twisties were used as a sample. It was weighed accurately
into an extraction thimble or a piece of filter paper. The thimble or paper content was placed
into soxhlet extractor. All apparatus was connected to condenser and the water was turned on
to extract for minimum 8 hours on an electro thermal extraction unit. Then, the flask
containing the petroleum extract was removed after extraction complete. The flask was
transferred into an oven at 105C for one hour to dry the extract. After that, the flask was
transferred immediately into a desiccator to cool and weigh. The weight was recorded in Table
2 .1 on Data Sheet.
The result shows Super Ring has 45.69% of fat while Twisties has 31.28% of fat. If we
compared both of them, Super Ring has a higher fat than Twisties.
B. MOJONNIER METHOD
OBJECTIVE
To determine the fat content of selected food sample using Mojonnier method.
METHOD
First Extraction
1.
2.
3.
4.
5.
25ml of petroleum ether was added and shakes for 90 seconds after cooled down.
6.
The ether solution from the mojonnier flask was decanted into the previously weighed
evaporating dish.
Second Extraction
1.
5mL of 95% of ethanol was added and shakes vigorously for 15 seconds.
2.
3.
4.
Third Extraction
1.
2.
3.
4.
The solvent from the flask was distilled, and the fat was dried for 30 minutes at 105C,
It was washed out the fat from the flask with light petroleum ether, and then dried, and
CALCULATION
% Fat in Sample = Weight of Fat in Sample (g) x 100
Weight of Sample Taken (g)
Weight of Fat in Sample = (weight of flask + fat) weight of flask
3.06%
x 100
DISCUSSION
In this experiment, we have learned how to determine the fat content of selected food sample
using Mojonnier method. The Mojonnier method is generally applicable to determination of
the fat content for moist or liquid foods such as milk. This method also suitable to determine
fat in cream, sweetened condensed milk products, ice-cream, frozen desserts and other dairy
based products as well as liquid and solid sample.
In this experiment, milk was used as a sample. It was extracted three times by using
Mojonnier method. The weight was recorded in Table 2.2 on Data Sheet. The results shows
milk has 3.06% of fat. Meanwhile, for theoretical value of fat in milk are ranges between
3.7% to 4.9%. If we compare the result value that we get from experiment and the theoretical
value, there have no significant change.
CONCLUSION
The objective this experiment are to determine the fat content of selected food samples using
Soxhlet method and to determine the fat content of selected food sample using Mojonnier
method. In conclusion, we know how to determine fat content of selected food samples using
Soxhlet method and Mojonnier method.
As a result, Super Ring contains 45.69 % of fat, while Twisties has 31.28% by using Soxhlet
method. While by Mojonnier method, milk has 3.06% of fat. The objective was achieved.
QUESTIONS
1. Draw and label the main components of Soxhlet apparatus.
REFERENCE
http://www.scribd.com/doc/25575993/Determination-of-Fat
http://www.vconnection.nl/?p=49
http://www.ianrpubs.unl.edu/pages/publicationD.jsp?publicationId=703
http://web2.slc.qc.ca/jmc/www/Chemweb/oldchemweb/milk.htm