You want to extract total fat from eggs. What is/are the most suitable method(s)?

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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.

Not right. Alkaline hydrolysis should only be used for emulsified dairy fats.

Right! Egg contains a large amount of phospholipids (structural fats). Acid hydrolysis will liberate these structural fats. Also the Folch procedure will extract these structural fats.

Right! Egg contains a large amount of phospholipids (structural fats), which will be extracted in the Folch procedure. Also acid hydrolysis will liberate these fats.

Not right! Egg contains a large amount of phospholipids (structural fats), which may not be sufficiently extracted in the Soxhlet procedure.

Right!

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Folch extraction

Soxhlet extraction

Acid hydrolysis (Schmid/Weibull)

Alkaline hydrolysis (Röse-Gottlieb)