Do the results of the Caviezel® Method differ from the results obtained by extraction with organic solvents?
Regarding typical food and feed samples one can say that fatty acid containing compounds are usually soluble in organic solvents and that compounds soluble in organic solvents often contain fatty acids. Therefore the fat content determined by extraction and the fat content determined by the Caviezel® Method are usually very close. Samples which contain a high content of emulsifiers like lecithin (e.g. chocolate) show lower results with the Acid-Hydrolysis-Method, because emulsifiers are partly dissolved in water and therefore eluted during the washing step after the hydrolysis. Samples which contain a high content of nonsaponifiable compounds like sterols and tocopherols (e.g. seed oils) show lower results with the Caviezel® Method, because sterols and tocopherols don?t contain fatty acids and are therefore not allowed for total fat.
