Fecha de publicación: 08/06/2017 Fuente: WIPO "royal jelly" There are many common methods used for determination of fat/oil content in food products. Depending on the product type acid hydrolysis with soxhlet extraction, direct soxhlet (without acid hydrolysis) extraction or Gerber techniques are used in such kinds of the ordinary methods. Some of the methods rapidly identified total fat/oil content in food products with analytical instruments. These common methods cover determination of fat/oil content of meat and meat products, processed foodstuffs, dairy products and oily natural products. In the study, we underline that existing methods are not suitable or have some problems with some kinds of foodstuffs. Thus, new alternative methods are required to determine fat/oil content in such kinds of problematic food products (mayonnaise, royal jelly, food products containing high amount of emulsifiers and natural products). Improved method provides a novelty in sample preparation and extraction steps which are problematic with ordinary methods.