ESTIMATED CONTENT PERCENTAGES OF VOLATILE LIQUIDS AND FAT EXTRACTABLES IN READY-TO-EAT FOODS

Content percentages of volatile liquids and fat extractables in 340 sa mples of ready-to-eat foods were determined gravimetrically, Volatile liquids were determined by drying samples in a microwave oven with a s elf-contained balance; results were printed out automatically. Fat ext ractables were extracted from the samples with mixed ethers; extracts were dried and weighed manually, The samples, 191 nonfat and 149 fatty (containing ca 2% or more fat) foods, represent about 5000 different food items and include infant and toddler, ethnic, fast, and imported items, Samples were initially prepared for screening of essential and toxic elements and chemical contamination by chopping and mixing into homogenous composites. Content determinations were then made on separa te portions from each composite. Content results were put into a datab ase for evaluation. Overall, mean results from both determinations agr ee with published data for moisture and fat contents of similar food i tems. Coefficients of variation, however, were lower for determination of volatile liquids than for that of fat extractables.