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Congratulations, you finished this case fats and fatty acids.

In this case you learned:

1) How fats could be classified and which fats are present in foods.

2) The principles, strengths and limitations of frequently used fat extraction methods.

3) The principles of GLC for fatty acid analysis.

That resolutions problems could occur when separating cis and trans fatty acids.

How to convert fatty acids data in gFAME/per 100g FAME to fatty acids in g/100g product.

In the table below you find an overview of the methods of analysis for fats and fatty acids. Most of them are covered in this module. For further readings we recommend to start reading chapter 7 of Greenfield and Southgate (the section on analysis of fat). You can use the references mentioned in that chapter for further study.