Fat content measurement

Fat measurement is a benchmark analysis in food physicochemistry. It quantifies the total lipid content present in a solid or liquid sample. This measurement is essential for:

• Regulatory nutritional labeling
• Quality control of raw materials and finished products
• The formulation of functional, dietary or technical foods
• Monitoring of manufacturing or extraction processes

The analysis applies to a wide range of matrices, from animal feed to processed plant products, cosmetic creams or oils extracted from seeds.

Analytical methods used

The dosage of fat is based on different standardized techniques, selected according to the nature of the matrix:

• Soxhlet extraction: reference method using solvent (ether, hexane) allowing precise quantification of extracted lipids
• Preliminary acid hydrolysis (Weibull-Stoldt method): used to release the fatty fraction bound to the matrix (casein, starch, plant walls)
• Direct gravimetric method: for oily matrices or simple products
• The results are expressed as a % of fat on raw or dry product, in accordance with current standards (ISO, AOAC, NF V03-701, etc.).

Types of matrices involved

Fat analyses can be carried out on a wide range of industrial products:

• Animal feed (pellets, flours, extrudates, fodder)
• Plant ingredients (seed powders, cakes, legumes)
• Food products (biscuits, bars, sauces, pasta)
• Cosmetic products (creams, vegetable butters, waxes)
• Extracted products or edible oils (rapeseed, sunflower, soybean, etc.)

This service is also useful in the context of recycling or treatment of organic waste, in order to know their lipid potential.

Industrial sectors concerned

Fat analysis is crucial for several sectors:

• Animal nutrition: formulation of balanced feed, use of lipid-rich co-products
• Food industry: labeling compliance, fat reduction, nutritional enhancement
• Cosmetics: control of plant oil extracts, formulation of fatty phases
• Plant/nutraceutical industry: evaluation of the lipid richness of medicinal or functional plants

Recommended Related Analyses

For a complete characterization of fatty or oily products, you can combine this service with:

• Fatty acid determination – for precise identification of lipid composition
• Peroxide value (oxidation of fats) – to assess the stability of oils
• Vitamin E (tocopherols) dosage – often associated with the fatty phase in plant extracts
• Antioxidant activity analysis (DPPH, ORAC) – complementary for enriched or functional oils

Expertise dedicated to your analytical needs

At YesWeLab, we provide you with a national and European network of accredited laboratories (ISO 17025, COFRAC, etc.), capable of adapting analytical protocols to the specificities of your matrices.

Our scientific team supports you every step of the way:

• Choosing the method according to your objectives
• Regulatory or technical advice
• Logistics support for samples
• Rapid return of results via your secure digital customer area

Why choose YesWeLab for your fat dosage?

Since 2020, YesWeLab has established itself as a leading player in the management of analytical services for the food industry, animal nutrition, and plant processing. Our clients trust us for:

• The rigor of the analyses
• Saving administrative time
• Choosing the right laboratory based on matrices, volumes or regulations
• An intuitive interface to centralize quotes, monitoring and results

Get your personalized quote

Do you want to analyze the fat in a food, a vegetable powder, a cream, or a co-product?
Our team will identify the protocol best suited to your matrix.

Add this service to your quote via our online catalog, or contact us directly to discuss it.