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1.
The existence form and content of lipids in food
Fats in foods exist in free forms, such as animal fats and vegetable fats, as well as combined forms, such as naturally occurring phospholipids , glycolipids, lipoproteins, and certain processed foods (such as melted baked foods and malted milk extract, etc.
) The fat in) forms a combined state with components such as protein or carbohydrates
.
For most foods, free fat is the main one, and bound fat content is less
Table 3-2 Fat content in different foods
2.
The significance and method of determining fat content
Fat is one of the important nutrients in food.
It is the main source of human body's heat energy.
Determining the fat content of food can be used to evaluate the quality of food, measure the nutritional value of food, and is of great significance to the implementation of process supervision, quality management of the production process, and the study of whether the food storage method is appropriate
.
Different types of food have different fat content and different forms of existence, and the methods for determining fat are also different
.
Commonly used methods are: Soxhlet extraction method, acid hydrolysis method, Rose-Gotlieb method (Rose-Gotlieb), Babcock method, Gabel method and chloroform - methanol extraction method and so on