Chapter 8. Determination of lipids. Section 1. General. fats. lipids. Fatlike substances. 1. Lipids in foods. Lipids are usually defined as food components that are insoluble in water and that are soluble in organic fat solvents. Lipids amounts in foods. Corn foods Dairy foods
The rising fat is determined from the height formed in a graduated neck.4.1 Babcock method
A lock stopper is inserted and the bottle is shaken until the curd disappears and the contents are homogeneous.
The butyrometer is centrifuged 4 min, submerged to top of graduate stem in water at 63℃ for 5 min, and the fat content are read off.4.2 Gerber method
The digested mixture is extracted repeatedly with ethanol, ehter, and petruleom ether.
The combined extracts are dried, purified by extraction with petroleum ether, and weighed.4.3 Rose-Gottlieb method