Remember that all the products in the table are high in structural or occluded fats. Acid hydrolysis disrupts the associations between fat and other components (like protein and polysaccharides) therefore the total fat found after acid hydrolysis is higher than without acid hydrolysis.

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Hopefully the biscuits example helped you to learn a lot about methods for total fat extraction. Now you are almost finished with the part about ‘total fat’. Complete the table below for an overview of the different methods. When you are finished, there will be

some final questions on other products than biscuits.

Drag the headers to the right place:

Here you see a table; unfortunately, the headers are not in place. All foods are analysed using the Soxhlet method. During one analysis the foods are pre-treated with HCl before the extraction. In the other analysis no acids hydrolysis was done.