A precise method to measure the total fat content of spreadable fats

Densitometric determination of the fat content of milk and milk products

“…Several attempts have been made to harmonize the fixed butyrometer scale with the values from reference analysis (Ha¨nni, 1960;Trossat, 2000). Even with the costly gravimetric reference methods, attempts were made to automate or simplify the procedure (Evers et al, 2000;Manganiello, Rı´os, Valca´rcel, Ligero, & Tena, 2000;Schulte, 2001).…”

Comparison of two methods for the direct determination of fat in butter, blended spreads, and margarine

“…The Röse-Gottlieb method and the Schmid-Bondzynski-Ratzlaff (SBR) method, which are direct methods for the measurement of fat in dairy products other than butter and blended fat products, have been applied to spreadable fats. However, these methods can yield results that differ significantly from the true fat content [3][4][5]. For the SBR method, this is thought to be due to the extraction of nonlipid matter [3].…”

“…However, these methods can yield results that differ significantly from the true fat content [3][4][5]. For the SBR method, this is thought to be due to the extraction of nonlipid matter [3].…”

“…One method is based on extraction of the fat using petroleum ether as a solvent by thorough shaking and subsequent phase separation (New Zealand method; hereafter referred to as the NZ method). Up to now, two versions of the NZ method have been developed, one for butter and edible oil emulsions [4,6] and one for all other spreadable fats [3]. Recently, an ISO standard that combined both versions into one method was drafted [7].…”

“…Calculated after elimination of values marked with 2 and 3 , 2 Grubbs' outlier,3 Eliminated on technical grounds,4 Grubbs' outlier with n = 5, not with n = 8,5 Grubbs' and Dixon's outlier with n = 5, not with n = 8.…”