ISO/PWI 18705

Extraction of fats and oils from fatty foods

Apstrakt

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.
Milk and milk products (or fat coming from milk and milk products) are excluded from the scope.