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Introduction
Triacylglycerol Phospholipids
Diacylglycerol Sterols
Monoacylglycerol Carotenoids
Free Fatty Acids Glycolipids
Waxes
Determination of Lipid Composition
Important reasons:
1. Legal – amount of saturated, unsaturated etc
2. Food quality – desirable characteristics
3. Lipid oxidation – unsaturated fatty acids
prone to oxidation
4. Adulteration – lard in fat food
Sampling method
It depends on
1. Type of food – meat, milk, margarine
2. The nature of the lipid component –
volatility, physical state
3. Type of analytical procedure used – solvent
extraction, instrumental technique
Determination of Total Lipid
Concentration
1. Babcock Method
A specified amount of milk is accurately
pipetted into Babcock bottle
Sulfuric acid: breaks down the fat globule
membrane than surrounds the droplet and
thereby release the fat
Lipid is removed from the aqueous phase by
centrifuging while it is hot (55-60°C)
The neck is graduated to give the amount of
milk fat present in the food.
2. Gerber Method
Used mixture of sulfuric acid and isomyl
alcohol and a slightly different shaped bottle
Isomyl alcohol: prevent charring of the sugars
by heat and sulfuric acid
Difficult to read the fat content from
graduated flask
Faster and simpler than Babcock method
3. Detergent Method
Developed to overcome the inconvenience and safety
concerns associated with sulfuric acid
A sample is mixed with a combination of surfactants
Surfactants displace the fat globule membrane which
surrounds the emulsion droplets in milk and causes
them to coalesce and separate
Amount of fat is read after centrifugation.
Separation and analysis by
Chromatography
Lard 190-202
Acid Value / free fatty ACIDS
The acid value is a measure of the amount of free
fatty acids present in a given amount of fat.
The lipids are extracted from the food sample and
then dissolved in an ethanol solution containing an
indicator. This solution is then titrated with alkali
(KOH) until a pinkish color appears.
The acid value is defined as the mg of KOH necessary
to neutralize the fatty acids present in 1g of lipid.
The acid value may be overestimated if other
acid components are present in the system, e.g.
amino acids or acid phosphates.
The acid value is often a good measure of the
break down of the triacylglycerols into free
fatty acids, which has an adverse effect on the
quality of many lipids.
Physical Properties of Fats and Oils