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Sample Preparation For Oil and Fat Analysis 11 Class Notes

The document provides instructions for extracting fat from various sample types including solid fats, cream, butter, margarine, semi-finished fats, fruit, dried fruit, seeds, flours, pet food, finished products, and mayonnaise. The extracted fat can then be tested using various CDR test kits to determine values like acidity, peroxide value, and anisidine value. The instructions specify weighing amounts of sample and additives like sodium sulfate or demulsifier powder, mixing, heating if needed, and centrifuging to separate the extracted fat for testing.

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Mike gonidakis
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42 views

Sample Preparation For Oil and Fat Analysis 11 Class Notes

The document provides instructions for extracting fat from various sample types including solid fats, cream, butter, margarine, semi-finished fats, fruit, dried fruit, seeds, flours, pet food, finished products, and mayonnaise. The extracted fat can then be tested using various CDR test kits to determine values like acidity, peroxide value, and anisidine value. The instructions specify weighing amounts of sample and additives like sodium sulfate or demulsifier powder, mixing, heating if needed, and centrifuging to separate the extracted fat for testing.

Uploaded by

Mike gonidakis
Copyright
© © All Rights Reserved
Available Formats
Download as PDF, TXT or read online on Scribd
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SAMPLE PREPARATION | OIL AND FAT

The following instructions describe the procedure to follow, in order to extract fat from various types of
samples. The extracted fat can be tested with the proper CDR test kit like: acidity (FFA), peroxide value,
anisidine value, soaps.

SOLID FATS

Solid fats at room temperature must be melted before being analysed.


The sample must be collected when the oil is consistently melted and still warm.
The extracted fat can be tested with all the curves, proper for fat matrix.

CREAM

To extract fat from liquid samples like cream:


- Weigh in a centrifuge tube about 5 g of sample.
- Add about 1 g of sodium sulfate anhydrous.
- Close the tube, mix well and centrifuge for 5 minutes at 5000 rpm.
- With the help of a spatula, transfer the extracted fat in a new vial and melt it in a water bath.

Note: it’s possible to use more sample in proportion to sodium sulfate (e.g. 50 g of cream + 10 g of sodium
sulfate).

BUTTER, MARGARINE, SEMI-FINISHED FATS

To extract fat from solid samples like butter:


- Weigh in a centrifuge tube about 5 g of sample and melt it in a water bath.
- Add about 1 g of sodium sulfate anhydrous.
- Close the test-tube, mix well and centrifuge for 5 minutes at 5000 rpm.
- Use the pipette for the analysis to collect the extracted fat.

Note: it’s possible to use more sample in proportion to sodium sulfate (e.g. 50 g of butter + 10 g of sodium
sulfate).

FRUIT, DRIED FRUIT AND SEEDS

The extraction system, composed by CDR Food Press (code 237010Z01) and Digital Centrifuge (code ACF060)
supplied by CDR, can be used on a wide range of food matrix, on fresh olives, dried fruits like walnuts,
hazelnuts, peanuts, almonds, Brazil nuts, sunflower seeds, without the need to remove the shells.
Another application consists in squeezing fruit and vegetables which contain a certain amount of oil in order
to obtain liquid samples for the analysis. The system has been designed to provide small quantities of samples
that are enough to run the test with CDR FoodLab® instruments.
- Put a small amount of sample (e.g. 10 – 15 sunflowers seeds) in the small container of the CDR Food
Press.
- Insert the punch and put the container below the screw.
- Rotate the levers clockwise. After finishing the seeds crushing, wait a few seconds to allow the oil to
get onto the surface.
- Collect the sample with a pipette (not supplied) and place it in a centrifuge tube.
- Centrifuge and use the clear solution for testing.
The extracted fat can be tested with all the curves proper for fat matrix.
SAMPLE PREPARATION | OIL AND FAT

FLOURS

The sample of flour must contain at least 7% of fat.


- Weight 1 g of flour in a centrifuge tube, add 3 ml of Extraction Solution Flours (code 300136).
- Mix the solution for 10 mins using Thermo fisher Model n.88861052 MINI TUBE ROTATOR INTL PLUG,
or a similar model.
- Centrifuge for 1 minute at 5000 rpm.
- Take the amount of clear solution as indicated in the procedure of analysis.

The result of the analysis is relative to the fat in the sample of flour. It is necessary to specify the
percentage of fat as required by the CDR FoodLab® in the first step of the analysis.

PET FOOD

The sample must contain at least 7% of fat.


To carry out analyses on pet food samples it is necessary to grind the sample until a flour is obtained.
Then follow the specific procedure for flour as described above.

FINISHED PRODUCTS (chocolates, spread, cakes, bakery products)

The product must contain at least 20% of fat.


- Grind the product to be analyzed (it’s not necessary in case of spread)
- Weight about 10 g of product and add 5 mL of EXTRAFLUID.
- Homogenize the sample.
- Transfer it to a centrifuge tube and warm it up using a microwave oven to reach the temperature of
around 50°C.
- Centrifuge at 5000 rpm for 10 mins.
- After the centrifugation take the oil extracted to do the analysis.
If the extracted oil is not enough, rise the amount of product keeping the proportion with the EXTRAFLUID
(code 300133)
EX: 15 g of sample: 7,5 mL of EXTRAFLUID.

MAYONNAISE

To extract fat from emulsions like mayonnaise:


- weigh in a centrifuge tube about 5 g of sample and melt it in a water bath (40°C).
- Add about 2 g of demulsifier powder DEMULSIFIER KIT FOR MAYONNAISE (code 300595)
- Close the test-tube, mix well and centrifuge for 5 minutes at 5000 rpm.
- Use the pipette for the analysis to collect the extracted oil.

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