1. Fat Determination Study - Hydrotherm vs. AOAC 922.06

2. What is Fat? Nutrient used as an energy source
1 g = 9 calories (38 kilojoules)
Referred to as a lipid

3. Nutrition Appearance Texture Flavor
Importance of Fat
Nutrition
Appearance
Texture
Flavor

4. Fat Determination FDA mandate for food label
Total Fat, Saturated Fat, Trans Fat, Cholesterol
“Good” and “Bad” fat

5. Fat Extraction Extractable fat = “free fat”
Bound fat needs to be extracted
Methods to measure Total Fat (free + bound)
Weibull-Stoldt
AOAC

6. Calculating Total Fat Content
Sum Parameter
Sample Matrix
Fatty Acid Spectrum

7. Study Background Fat extraction of 21 different products
Traditional AOAC vs. Hydrotherm/Weibull-Stoldt
Food and Feed samples tested
Over 1,000 data points collected

8. Test Equipment
Traditional AOAC
Weibull-Stoldt

9. Study Results Chip Samples Test Data Soup & Sauce Test Data
Meat Test Data
Link
Link
Link

10. Benefits of Weibull-Stoldt /Hydrotherm Method
Cost savings
Time savings
Reproducible Results
Improved precision
High through-put
Universal
No fume hood required

11. Observations Overall Testing Ease Cost Savings
Significant Time Savings
Safety Advantages

12. Conclusions Weibull-Stoldt/Hydrotherm exceeds AOAC standards
9 of the 21 products had higher fat recoveries
Significant time savings are 7 minutes per sample
22% cost reduction per sample
“The elimination of flammable hazardous waste allows the Hydrotherm….to be greener and environmentally friendly.”