Fat Content From Analysis Calculator

Work out fat content from analysis instantly with clear inputs, formula shown and shareable results.

About Fat Content From Analysis Calculator

Gravimetric fat determination weighs the extracted and dried lipid: fat percentage is extracted mass divided by sample mass times 100. Reporting on a dry basis removes the effect of moisture variation, which is essential when comparing batches or against a specification written on dry matter.

Formulas

Fat content

Fat % = (flask + fat - empty flask) x 100 / sample weight

Dry basis

Fat on dry basis % = fat % x 100 / (100 - moisture %)

Worked example

With the default values below, Fat Content From Analysis Calculator returns Fat Content of 23.2000%. Change any input above and every figure here is recalculated in your browser.

Inputs used

Sample Weightminimum 0 g: 5 g
Empty Flask Weightminimum 0 g: 95.42 g
Flask Plus Extracted Fatminimum 0 g: 96.58 g
Sample Moisture Contentaccepts 0–100 %: 60 %

Results

Fat Content: 23.2000%
Fat On Dry Basis: 58.0000%
Fat Extracted: 1.1600
Energy From Fat Per 100 g: 208.80

Step by step

1Values used
2Fat content
3Dry basis
4Fat Content= 23.2000
5Fat On Dry Basis= 58.0000
6Fat Extracted= 1.1600
7Energy From Fat Per 100 g= 208.80

Assumptions and limits

The result is derived only from the 4 inputs listed above. Anything not among them is not part of the calculation.
In particular, this calculator does not take inflation, tax, fees or charges or compounding frequency into account.
Figures are rounded for display to 4 decimal places, so totals built from several rounded parts can differ slightly from the unrounded arithmetic.

How these calculators are built and tested is described on the Methodology page. If a figure looks wrong, please report it.

Frequently Asked Questions

Which extraction method should be used?

Soxhlet or Randall extraction for free fat, acid hydrolysis first for dairy and bound-lipid products, and Rose-Gottlieb or Gerber for milk. Method choice changes the answer, so it must be stated.

Why does dry basis matter?

A cheese at 25% fat and 45% moisture has 45% fat in dry matter, which is the legally defined basis for many cheese standards. Wet-basis figures cannot be compared across different moisture levels.