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Exploration of Phospholipids with the ORACLE
Introduction
Some portion of an egg, be it the yolk, white or whole egg, is found in countless finished food products. As with many precursor ingredients, the properties of the eggs must be verified prior to being added into the final product. Historically, the fat content of eggs has been analyzed by acid hydrolysis. The acid hydrolysis gravimetric method requires the use of expensive solvents along with dangerous acids. With the introduction of the ORACLETM, CEM has endeavored to replace these gravimetric methods.
The ORACLE has performed very well with a multitude of products and has proven to be as accurate, and in some cases, more precise than gravimetric techniques for triglyceride-based fat analysis. However, certain industries characterize fat differently than others. To better encapsulate what is globally defined as fat, CEM is expanding the use of the ORACLE to include the analysis of phospholipids. To better study phospholipids, we chose to study eggs, due to their relatively high phospholipid content.