Chemistry: analytical and immunological testing – Food or dairy products – Meat or eggs
Patent
1988-11-29
1990-12-25
Warden, Robert J.
Chemistry: analytical and immunological testing
Food or dairy products
Meat or eggs
436 22, 436 23, 436 60, 436 71, 436 86, 436164, 436171, 2604122, 2604124, C01N 2100
Patent
active
049802950
ABSTRACT:
The fat content of food or non-food products can be quickly and accurately determined by processes which solublize the product's fat content in tetrachloroethylene. These processes generally involve extracting the fat from a product to be tested for fat content with tetrachloroethylene, dissolving the fat/tetrachloroethylene solution in a polar organic solvent such as acetic acid, treating the resulting solution with an aqueous surfactant such as Triton X-100.RTM. in order to transfer the solution's fat content to the aqueous surfactant and thereby inducing the formation of fat globules in a resulting suspension and then testing the resulting suspension for monochromatic light dispersion. The light dispersed at the maximum turbidity of the sample is compared to a standard curve plot produced by previous tests on tetrachloroethylene solutions of a pure fat taken from samples comparable to the product being tested. The testing of some products may also require that methanol also be employed in conjunction with the tetrachloroethylene fat solvent.
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Redding David
Warden Robert J.
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