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<p class="MsoNormal"><span lang="EN-GB" style="font-size: 11.0pt; font-family: 'Cambria',serif; mso-ansi-language: EN-GB;">This method describes a general method for the qualitative extraction of fat from a foodstuff, in order to obtain a representative unaltered lipid extract on which oxidation parameters can be determined, such as peroxide value or anisidine value. This method is semi-quantitative in nature. The nature of the solvents chosen allows the extraction of neutral lipids (triglycerides) and so-called polar lipids (partial glycerides, free fatty acids, unsaponifiable compounds, phospholipids, oxidation compounds, etc.). The operating protocol does not include any heating and/or hydrolysis steps, which could lead to partial degradation of the extracted lipids. This method applies to food products with at least 10 % fat content, with the exception of products for which there are standardized sectoral methods.</span></p>
<p class="MsoNormal"><span lang="EN-GB" style="font-size: 11.0pt; font-family: 'Cambria',serif; mso-ansi-language: EN-GB;">Milk and milk products (or fat coming from milk and milk products) are excluded from the scope.</span></p>
Reģistrācijas numurs (WIID)
92560
Darbības sfēra
<p class="MsoNormal"><span lang="EN-GB" style="font-size: 11.0pt; font-family: 'Cambria',serif; mso-ansi-language: EN-GB;">This method describes a general method for the qualitative extraction of fat from a foodstuff, in order to obtain a representative unaltered lipid extract on which oxidation parameters can be determined, such as peroxide value or anisidine value. This method is semi-quantitative in nature. The nature of the solvents chosen allows the extraction of neutral lipids (triglycerides) and so-called polar lipids (partial glycerides, free fatty acids, unsaponifiable compounds, phospholipids, oxidation compounds, etc.). The operating protocol does not include any heating and/or hydrolysis steps, which could lead to partial degradation of the extracted lipids. This method applies to food products with at least 10 % fat content, with the exception of products for which there are standardized sectoral methods.</span></p>
<p class="MsoNormal"><span lang="EN-GB" style="font-size: 11.0pt; font-family: 'Cambria',serif; mso-ansi-language: EN-GB;">Milk and milk products (or fat coming from milk and milk products) are excluded from the scope.</span></p>
