EXPERIMENT 7 DETERMINATION OF

CRUDE FAT IN FOODS BY

SOXHLET EXTRACTION
METHOD
Structure
7.0 Objectives
7.1 Introduction
7.2 Principle
7.3 Requirements
7.3.1 Apparatus
7.3.2 Reagents

7.4 Procedure
7.5 Calculation
7.6 Results and Inference

7.7 Precautions

7.0 OBJECTIVES
After attending to this experiment, we shall be able to :

• learn to determine crude fat in foods by Soxhlet extraction method.

7.1 INTRODUCTION
The crude fat content can be conveniently determined in foods by extracting the
dried and ground material with petroleum ether or diethyl ether in Soxhlet extraction
apparatus.

7.2 PRINCIPLE
Extraction of the crude fat is carried out either with petroleum ether or diethyl ether
in a Soxhlet unit followed by volatilization of the solvent after extraction and
determination of the mass of the residue.

7.3 REQUIREMENTS
7.3.1 Apparatus
Soxhlet apparatus

7.3.2 Reagents
Diethyl Ether — anhydrous or Petroleum ether (bp. 60-80°C)
25
Practical Manual ---
Chemical Analysis and 7.4 PROCEDURE
Quality Assurance
Extract 2 g of the ground material in a continuous extraction apparatus with ether for
18 hours. Remove the ether by distillation, followed by blowing with a stream of air,
with the flask on a boiling water bath and dry in an oven at 110 ± 1°C till the loss in
mass between two successive weighings is less than 2 mg. Shake the residue with 2 to
3 ml of ether at room temperature, allow to settle and decant the ether. Repeat the
extraction until no more of the residue dissolves. Dry the flask again until the loss in
mass between two successive weighing is less than 2 mg. Record the final mass.

7.5 CALCULATION
(M1 − M2) × 100
Crude fat, % by mass = ———————
M
Where,
M1 = mass, in g, of the Soxhlet flask with the extracted fat,
M2 = mass, in g, of the empty Soxhlet flask, and
M = mass, in g, of the material taken for the test.

BULB - TYPE
CONDENSER

SYPHON

EXTRACTION
THIMBLE

ROUND BOTTOM
FLASK

BOILING AID

HEATING
HOOD

Fig. 7.1: Soxhlet extraction apparatus

7.6 RESULTS AND INFERENCE

Results of fat content should be reported to the nearest 0.1% (m/m). The difference
between two single and independent results found by two analysts working in different
26 laboratories on identical test material should not exceed :
≥ 10% (m/m) 1% of fat content Determination of Crude
Fat in Foods by Soxhlet
4-10% (m/m) 0.06% of fat content Extraction Method

1-4% (m/m) 0.04% of fat content

≤1% (m/m) 0.03% of fat content
The method is suitable for the determination of free fat content (crude fat) and may
contain certain impurities soluble in ether. The method is only applicable to the food
products having low moisture content.

7.7 PRECAUTIONS
• The fat/oil obtained after drying should be clear and free from any particles. If the
presence of particulate matter observed in the fat, the fat should be dissolved in
petroleum ether again and filtered into other conical flask and dried.
• If the charring of fat is observed during drying, discard the fat and repeat the
experiment.

27