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Certifications
Reagents meet the rigorous standards established by AOAC and ASTM
Proven
Reagent kits are reproducible, lot-to-lot consistency, scalability, and easy to use
Speed
Evaluate 20 samples per hour, with as little as 10 - 50 μL sample volume
Convenience
Each kit is configured and standardized for analysis of 110 samples at a cost of $4.5 per sample
Safety
Reagents are low hazard and require no toxic chemicals or solvents

SafTest™ Training

Percent Fat Test Kits are designed to measure fat content in oils, tallows, greases, feed, and protein meals in both raw materials and finished products.

  • Percent Fat Overview
  • Percent Fat Kits
  • Percent Fat Analysis
  • Percent Fat Protocols
Percent Fat Analysis with Percent Fat Kit

AOAC certification #020501

There are nearly 30 conventional AOAC methods designed to measure fat content, which vary widely depending on type of food matrix. These methods include the butt-tube,Soxhlets, Mojonnier and Babcock (dairy products), and acid-hydrolysis. Depending on conditions of digestion and extraction processes employed, these methods determine triglyceride values as well as other lipid components' values. The results have been known to show bias towards higher values. Furthermore, conventional methods typically require the use of large volumes of toxic and flammable solvents, large sample aliquots, and extraction procedures taking up to 18 hours.


The proprietary Percent Fat Kit is an easy-to-use method capable of measuring fat content ranging from 0.01 to 99.6%. The method has been designed specifically to measure and quantitate total triglycerides. This approach is consistent with the Food and Drug Administration's (FDA) Nutrition Labeling and Education Act (NLEA) where fat is defined as total lipid fatty acids expressed as "triglycerides." The Percent Fat Kit is designed for testing solubilized dry and wet food matrices by extracting lipid fat using a stabilized reagent (i.e. stabilized isopropanol) and employing mechanical mixing and warming techniques. The within-laboratory reproducibility (precision) ranges from 1 to 4%. The percent fat, measured as triglyceride concentration, is quantitated in grams (g) per 100 g of sample or % fat.


Sample Preparation: Semi-solid/solid oils and meals require heating and mechanical disruption
Solid samples require membrane separation
Time Requirement: Sample Preparation 5 to 20 minutes
Analysis time approximately 10 minutes
Limit of Quantitation: 0.004% - 99.6% fat
Interferences: Samples containing glycerol and glycerol derivatives

There are nearly 30 conventional AOAC methods designed to measure fat content, which vary widely depending on type of food matrix. These methods include the butt-tube, Soxhlets, Mojonnier and Babcock (dairy products), and acid-hydrolysis. Depending on conditions of digestion and extraction processes employed, these methods determine triglyceride values as well as other lipid components' values. The results have been known to show bias towards higher values. Furthermore, conventional methods typically require the use of large volumes of toxic and flammable solvents, large sample aliquots, and extraction procedures taking up to 18 hours.

Methodology

To demonstrate method repeatability, accuracy, and linearity, 56 samples of various types of meals and 48 samples of snack products were sent to an independent method validation laboratory for validation. Samples were analyzed using AOCS official method AOCS Aa 4-38 and SafTest Percent Fat Kit.


Repeatability and Accuracy Studies

Average percent recoveries and variability (%CV) were evaluated and determined demonstrating a high level of measurement accuracy (102%) and precision (1.2%). Further evaluation was performed on spike recovery studies as described below:


Powders and Flakes - Fresh egg white with a 0.003% fat and spiked with neutral triglyceride of 0.034% (Triolein). Recovery of the spike was 108%. Old egg white material used in second experiment with a recovery of the spike of 100%.
Snacks - Crackers having 9.65% fat were spiked with 1.84% neutral triglyceride (Triolein). Recovery of the spike was 104%. Pretzels were also used on a spike recovery study which yielded spike at 99.8%.
Meals - Chicken meal having a fat level of 1.22% was spiked with 1.42% neutral triglyceride (Triolein). The spike was recovered at 102%. A second chicken meal sample was also tested and the spike was recovered at 100%.
Meals and Protein Powders, Dairy

Fifty-six samples of various types of meals were analyzed using the SafTest Percent Fat Kit and the traditional AOCS method. The overall within-laboratory precision (repeatability) was 2.6 percent for the Percent Fat method and 9.7 percent for AOCS method for meal samples. AOCS method also demonstrated higher within-laboratory variation (SD of 7%) in comparison to Percent Fat Test Kit (2.6%). Good correlation (r of 0.86 and 1, respectively) was observed between the methods for meals and snacks, respectively.


Method Mean % Fat Variance S.D. SEM N
AOCS 13.9338 2.8197 0.3802 55
SafTest Percent Fat 12.4821 2.6742 0.3574 56
Snacks
Method Mean % Fat Variance S.D. SEM N
AOCS 8.0327 5.2526 0.7582 48
SafTest Percent Fat 10.1134 6.7392 0.9830 47
Nuts, Nut Butter & Nut Flours
Method Mean % Fat Variance S.D. SEM N
AOCS 45.1611 15.3221 3.6115 18
SafTest Percent Fat 51.8912 14.7384 2.5656 33
Dairy
Method Mean % Fat Variance S.D. SEM N
AOCS 38.4267 8.8686 2.0903 18
SafTest Percent Fat 38.4088 8.0311 1.3980 33
Percent Fat Protocols

Standard operating procedure for AldeSafe test kits.






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