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 Fat Analysis in Foods: Principles, Methods, Calculation, Quality Control and Industry Applications Introduction Fat analysis is one of the core tests in food chemistry, food quality control and nutrition labeling. Fats and oils are not only sources of energy. They also affect flavor, texture, mouthfeel, product softness, shelf life, oxidation stability, formulation cost, nutritional value and legal label declaration. In food laboratories, fat analysis is used for raw materials, finished products, dairy products, meat products, bakery items, snacks, cereals, oil rich foods, animal feed and processed composite foods. It helps food technologists, laboratory analysts, QA officers, inspectors and regulatory professionals make better decisions about product quality, nutrition labeling, adulteration detection, rancidity evaluation and consumer protection. For food science students, fat analysis is important because it connects laboratory chemistry with real industrial decisions. A wro...