Evaluation of CH stretch measurement for estimation of fat in aqueous fat emulsions using infrared spectroscopy.
Measurement of infrared absorption by the use of a CH stretch filter which isolates wavelengths in the order of 3.4-3.5 microns has been suggested as a replacement for the conventional carbonyl stretch absorption measurement or as an additional measurement for the estimation of fat in aqueous fat emulsions. To determine the merits of this CH stretch measurement, a study was conducted with a series of natural fats selected for their differences in average molecular weight, fatty acid composition, and degree of unsaturation. In this study, the use of the CH stretch filter, the C = O stretch filter, or the combination thereof could predict the fat content with equal accuracy if the fat was consistent in average molecular weight and degree of unsaturation. For a fat which varied in its degree of unsaturation, the CH filter measurement could be used in conjunction with the iodine value to produce accurate results. The combination C = O filter, CH filter, and the iodine value produced the most accurate results when the intent was to analyze a variety of fats on a single calibration.
D055598:Chemical Phenomena; D002621:Chemistry; D004041:Dietary Fats / Q000032:analysis*; D004655:Emulsions / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D007455:Iodine; D009821:Oils / Q000032:analysis; D013055:Spectrophotometry, Infrared
D004041:Dietary Fats; D004655:Emulsions; D005227:Fatty Acids; D009821:Oils; D007455:Iodine