Fat Characterization

Abstract

The importance of fat characterization is evident in many aspects of the food industry, including ingredient technology, product development, quality assurance, product shelf life, and regulatory aspects. Also, lipids are closely associated with health, requiring analysis for specific lipids of interest. The methods described in this chapter are used to characterize bulk oils and fats and the lipids in foodstuffs. Methods described for bulk oils and fats are used to determine characteristics such as melting point; smoke, flash, and fire points; color; degree of unsaturation; average fatty acid chain length; and amount of polar components. The peroxide value, thiobarbituric acid (TBA), and hexanal tests can be used to measure the present status of a lipid with regard to oxidation, while the oil stability index (OSI) can be used to predict the susceptibility of a lipid to oxidation and the effectiveness of antioxidants. Lipid fractions, including fatty acids, triacylglycerols, phospholipids, and cholesterol, are commonly analyzed by chromatographic techniques such as gas chromatography (GC) and thin layer chromatography (TLC).