Intercomparison of methods for the determination of total fat in spreadable fats
Abstract
Council Regulation (EC) 2991/94 defines certain limits for the total fat content for spreadable fats. The determination of total fat in spreadable fats is normally performed by an indirect method, i.e. subtraction of the water content and the solids-non-fat content. By using this procedure, though laborious, precise data can be obtained for traditional spreadable fats (total fat content higher than 80 %). Energy-reduced spreadable fats (minarine and half-fat butter) pose special problems due to their increased content of emulsifiers and thickening agents. Thus, alternative methods for the direct determination of total fat will be evaluated and their as analytical precision and accuracy determined. Since 'total fat' is poorly defined entity which is in essence the quantity obtained by applying a spedific method, procedures which allow the determination of specific constitutents making up glycerides (fatty acids and glycerol) will also be included in the method comparison.